These cupcakes might look a little odd – especially because I skipped the finishing touch of a white-chocolate-dipped fortune cookie. The green frosting is vibrant, to say the least. And maybe my choice of frosting tip wasn’t the best; the result looks a bit like a pile of Yoda poop.
Once you get past the slightly odd appearance, these cupcakes are amazingly good. The almond cake is light and moist and not too sweet. The buttercream is a dream to work with, not greasy and pipes beautifully. The green color comes from matcha powder, which pairs really nicely with the almond cake. The only issue I had with the recipe was the yield – I’d probably make a few less cupcakes since I they didn’t all reach the top of the liner.
Half of these went to my friends at Klip (if you’re interested in quick videos from the iPhone, be sure to check them out), and the other half went to my former manager and friend Andres. That was a fun delivery, to the NASA Space Program offices at Moffett Park. Get the recipe for the cupcakes at Mad City Girl.
- Almond Green Tea Cupcakes (Baked: New Frontiers in Baking, p. 76)
