This post is really exciting for me! First off, it’s been a long time since I baked anything for my blog…life and work seem to always get in the way. Second, I got to test out my new macro lens! I’ve been wanting to buy one for a long time but finally decided to bite the bullet after I got hired to shoot some food photography for 2 local restaurants!!! While I love my 35 mm prime lens and it has been great so far for my food photography, macro lenses can reproduce even more detail which is perfect for drool-worthy food photographs!
Lastly, you may notice the new videos/GIFs I’ve used in this post. They are actually called “stop-motion vignettes” and are perfect for showing cooking and baking processes like frosting a cupcake! I learned how to make them from the amazingly talented photographer and food blogger, Betty Liu. Check out her blog to learn how to make your own stop-motion vignettes. It took some trial and error, but I think I got the hang of it eventually.
So now for the cupcakes…I first experimented with matcha green tea last year in my post on matcha green tea, white chocolate macademia nut cookies. Matcha green tea is a fine green powder that has been popping up everywhere from lattes to cookies and cakes. Not only does it have a lovely flavor, but it makes for a gorgeous green color. I had initially planned on making a different dessert this weekend but figured cupcakes would be the perfect dessert to show off my new stop motion vignettes! I was also tasked with making a non-chocolate dessert for dinner with friends tonight so matcha seemed like the perfect flavor to try. I paired the matcha cupcake with a simple, light frosting so as to not overpower the delicate matcha flavor in the cupcake. The result was pretty tasty- hopefully my friends will agree!
Matcha Green Tea Cupcakes with Whipped Mascarpone Frosting
Matcha Green Tea Cupcakes (adapted from Martha Stewart)
1 cup cake flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
2 tabelspoons matcha green tea
1/2 stick (4 tablespoons) unsalted butter, room temperature
3/4 cup sugar
1 large egg
1/2 cup sour cream, room temperature
Whipped Mascarpone Frosting
1 stick (8 tablespoons) unsalted butter, room temperature
4 oz cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 cups powdered sugar
1/2 tsp vanilla extract
pinch of salt
1/4 cup heavy cream
Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners. In a small bowl, sift together flour, salt, baking soda, baking powder, and matcha.
In an electric mixer fitted with paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add egg and mix on medium until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture and then sour cream, mixing until just combined.
Divide batter evenly among lined cups, filling each about halfway. Bake, rotating halfway through, until cupcakes spring back to touch and a cake tester inserted in centers comes out clean, about 16 minutes. Let cool in tin 5 minutes, then transfer cupcakes to a wire rack to cool completely.
For the frosting, combine the butter, cream cheese, and mascarpone cheese in a stand mixer, fitted with a whip attachment. Beat on medium to high speed until thoroughly combined, about 1-2 minutes. Add the powdered sugar, vanilla extract and salt and mix until smooth. Add the heavy cream and whip on high for a minute until light and fluffy. You may want to refrigerate for 30 minutes before frosting to firm it up a bit.
Frost the cooled cupcakes and enjoy!