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One of my favourite cupcakes is the Red Velvet Cupcakes with Mascarpone frosting. What I love about the cake is how moist it is because of the lack of butter which is replaced by vegetable oil, yoghurt and vinegar. Being a fan of all things green tea, I thought about using that recipe here and it came out really well might I add! The Red Bean Buttercream Frosting was adapted from Cupcake Project and I do recommend try making your own Red Bean paste unless you can find a really authentic red bean paste. The ones I could find in Melbourne, all had loads of sugar and other ingredients instead of red beans and the frosting won’t be as flavoursome.

Matcha Green Tea Cupcakes with Red Bean Buttercream Frosting (Frosting adapted from CupcakeProject.com)

Serves: 24 Cupcakes
Preparation Time: 15 minutes
Cooking Time: 40 minutes

Ingredients
Matcha Green Tea Cupcakes
2 eggs
180g caster sugar
375ml vegetable oil
250ml plain yoghurt
1 tsp vinegar (5 ml)
315g plain flour
15g green tea powder
1 tsp baking soda
1 tsp salt

Red Bean Buttercream Frosting
115g unsalted butter, room temperature
240g red bean paste, smooth
1/4 tsp salt
75g icing sugar

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Method
Matcha Green Tea Cupcakes
1. Preheat oven to 180°C.

2. In a food processor, mix the eggs with the caster sugar, vegetable oil, plain yoghurt, and vinegar.

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3. Sift plain flour, green tea powder, baking soda and salt in a separate bowl.

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4. Add in sifted ingredients to the food processor and blend until just incorporated.

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5. Place cupcake papers into a muffin pan, divide the batter in the cupcake papers, pour only halfway so batter doesn’t overflow, and bake, rotating half way through, for 25 to 30 minutes. Remove and let cool.

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Red Bean Buttercream Frosting
1. Mix the butter until light and fluffy.

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2. Add in the red bean paste and beat until smooth.

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3. Mix in salt and sifted icing sugar until combined.

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4. Pipe onto cooled cupcakes.

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Matcha Green Tea Cupcakes with Red Bean Buttercream Frosting
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Votes: 1
Rating: 5
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Rate this recipe!
Aromatic green tea cupcakes with the delicious pairing with red bean frosting.
Servings Prep Time
24cupcakes 15minutes
Cook Time
40minutes
Servings Prep Time
24cupcakes 15minutes
Cook Time
40minutes
Matcha Green Tea Cupcakes with Red Bean Buttercream Frosting
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Aromatic green tea cupcakes with the delicious pairing with red bean frosting.
Servings Prep Time
24cupcakes 15minutes
Cook Time
40minutes
Servings Prep Time
24cupcakes 15minutes
Cook Time
40minutes
Ingredients
Matcha Green Tea Cupcakes
  • 2 Eggs
  • 180g Caster Sugar
  • 375ml Vegetable Oil
  • 250ml Plain Yoghurt
  • 1tsp Vinegar
  • 315g Plain Flour
  • 15g Green Tea Powder
  • 1tsp Baking Soda
  • 1tsp Salt
Red Bean Buttercream Frosting
  • 115g Unsalted ButterRoom Temperature
  • 240g Red Bean PasteSmooth
  • 1/4tsp Salt
  • 75g Icing Sugar
Servings: cupcakes
Units:
Instructions
Matcha Green Tea Cupcakes
  1. Preheat oven to 180°C.
  1. In a food processor, mix the eggs with the caster sugar, vegetable oil, plain yoghurt, and vinegar.
  2. Sift plain flour, green tea powder, baking soda and salt in a separate bowl.
  3. Add in sifted ingredients to the food processor and blend until just incorporated.
  4. Place cupcake papers into a muffin pan, divide the batter in the cupcake papers, pour only halfway so batter doesn’t overflow, and bake, rotating half way through, for 25 to 30 minutes. Remove and let cool.
Red Bean Buttercream Frosting
  1. Mix the butter until light and fluffy.
  2. Add in the red bean paste and beat until smooth.
  3. Mix in salt and sifted icing sugar until combined.
  4. Pipe onto cooled cupcakes.
Recipe Notes

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Prairie Girl Bakery in Toronto is quite well known. Famous for their beautiful cupcakes in either Buttermilk or Dark Cocoa as their base and also speciality cupcakes for an special occasions or events. Choices are varied and you won’t be satisfied until you haven eaten an entire cupcake. Prairie Girl Bakery was recommended by my now Toronto based (ex-Melburnian) sister, and these cupcakes do indeed live up to her recommendation. Delightful in its flavour and sweetness and their Peanut Butter iced cupcakes are something you would hardly ever find in Melbourne.

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Their array of cupcakes knows no bounds, and honourable mentions to the Lemon Icing Buttermilk Cupcake, Peanut Butter Dark Cocoa Cupcake, Red Velvet Cupcake with Cream Cheese Icing and the Banana Cupcake with a Peanut Butter Icing. Those were the clear stand outs at Prairie Girl, and I found the Dark Cocoa cupcake base to be exceptionally moist compared with the Buttermilk Cupcakes but both were great cupcake “cakes”, if you know what I mean.

I really did love the Peanut Butter icing, it tasted rich but not overly sugary sweet so the peanut butter flavour didn’t seem in any way artificial, paired with the moist dark cocoa cupcakes and ding ding ding, Prairie Girl, you have a winner.

Impressions
Prairie Girl earns its self proclaimed name as Toronto’s best, and it’s a must for those travelling to Toronto and in need for something a little bit sweet.

Prairie Girl Bakery on Urbanspoon

Prairie Girl Bakery
Downtown
Victoria Street
Unit 106
18 King Street East
Toronto Ontario M5C

Mon – Sat: 10 am to 6 pm
Closed Sundays and all statutory holidays

First Canadian Place
Marketplace, Concourse level
100 King Street West
Toronto Ontario

Mon – Fri: 8 am to 6 pm
Closed Sat, Sun and all statutory holidays

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My sister gave me a link to a Red Velvet Cupcake recipe from Amy’s Food Adventures, in which she has adapted her recipe from the Food Network Canada. Apparently, I’m her guinea pig for recipes she finds. We had a gathering coming up and I thought, why the hey.

I had Red Velvet cupcakes a couple of times, the most famous one being Magnolia’s in New York and that was pretty darn good actually.

I was pretty interested in this recipe because it lacks butter, I’m assuming that’s the case with all Red Velvet cupcakes but I was keen to try it out after I realised that.

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This recipe uses a lot of red food colouring. A bit more than half of the food colouring bottle to give it that vibrant red colour.IMG_6455

 

I made a couple of tweaks to the recipe to my liking, with **. With the icing, I found it to bit a tad plain, so I added more lemon juice and zest to it to give it a really nice freshness to the whole cupcake and icing. The icing was pretty much a trial and error so I can’t remember the exact measurements, but if you want it slightly more lemony just keep adding some more juice until you feel it’s right.

Preparation time: 15 minutes

Cooking time: 25 minutes
Yield: 24

Ingredients
Red Velvet Cupcakes
2 eggs
1 1/2 cups of sugar (375 ml) *3/4 cup to 1 cup*
1 1/2 cups canola oil (375 ml)
1 cup of plain yogurt (250 ml)
2 tablespoons red food coloring (30 ml)
1 teaspoon vinegar (5 ml)
1 teaspoon vanilla extract (5 ml)
2 1/2 cups of flour (625 ml) *plain flour for cakes*
1 tablespoon cocoa (15 ml)
1 teaspoon baking soda (5 ml)
1 teaspoon salt (5 ml)
Icing
2 cups mascarpone (500 ml) *can use cream cheese too*
1 cup icing sugar, sifted (250 ml) *1/2 cup to 3/4 cup*
1/2 cup 35% cream (125 ml)
Zest of 1 lemon and *lemon juice*

Directions

Red Velvet Cupcakes
Preheat oven to 350 °F (180 °C).
In a food processor, mix the eggs with the sugar, oil, yoghurt, food coloring, vinegar and vanilla. Add flour, cocoa, baking soda and salt. Blend until just incorporated.
Place cupcake papers into a muffin pan, divide the batter in the cupcake papers, pour only halfway so batter doesn’t overflow, and bake, rotating half way through, for 25 to 30 minutes. Remove and let cool.
Icing
In a bowl, beat the mascarpone, icing sugar, cream and lemon zests together until the mixture is smooth.
Spoon a dollop of mascarpone cream on the cupcakes. *I piped mine onto the cupcakes so if the icing mixture is a bit too running or soft to pipe, just place it in the freezer or fridge until it hardens up a bit.*



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IMG_6451I was extremely happy with this recipe. The cake was so moist. My first batch of small ones were a bit undercooked so it was a bit more ‘redder’ then I would have liked, but it tasted great. My second batch in the oven was slightly darker and looked great. This recipe is definitely a keeper.

 

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