Gluten-Free Chocolate Cupcakes with Green Tea Frosting



While the internet is preoccupied with Superbowl recipes, I'm back with another green tea recipe. Considering neither the hubs nor I really follow football (I'm lucky, I know), I think it makes more sense for me to blog about what I know, right? That, and the fact that I need to use up this matcha powder that's been sitting in my cupboard for a while... 

Chocolate and matcha - it's been done before. If you didn't know, now you do. I was reminded of this pairing recently from a Facebook post about cake pops and how I used to make a version with crumbled matcha cake mixed with matcha cream cheese frosting dunked in chocolate and dusted with matcha powder. Cake pops are not my thing anymore but I certainly still crave the combination of chocolate and green tea. 

Coupled with the fact that I have not had a good cupcake since going gluten-free, it was high-time that I baked some myself. Although I've dabbled in baking with various gluten-free flours for basic cookies, cakes are a whole different animal. To ease my way into it all, I relied on my trusty friends at King Arthur Flour. They now carry a gluten-free all-purpose baking mix which consists of various flours plus xanthan gum and leaveners so that all you have to add is the fat, liquid and any flavorings. I tried this chocolate cupcake recipe along with other recipes, early last year when King Arthur Flour sent me a bag of this mix to test as part of their baking advisory panel. It was probably the best chocolate cupcake I've ever had, gluten-free or not. The crumb is so tender and fluffy, and the tops dome just so. You can imagine how ecstatic I was when they finally started stocking this mix on their (online) shelves. 


Until I fully understand the science of gluten-free baking, I'm stocking up on this easy blend because I ain't waiting another year to have a darn good cupcake.

Gluten-Free Chocolate Cupcake Recipe adapted from King Arthur Flour*
Note: Instead of vegetable oil, I used avocado oil. I also added 1 teaspoon instant coffee granules to the 1/2 cup water (lukewarm). 

*King Arthur Flour's gluten-free AP mix can be used in any recipe that calls for a gluten-free all-purpose baking mix. 

Green Tea Frosting
Note: This recipe will frost 12 cupcakes modestly. Double the recipe if you plan to frost the cupcakes (with a large open star tip) as shown in the photos above. 

Ingredients:

2 cups powdered (confectioner's) sugar
2 teaspoons green tea (matcha) powder
pinch of salt
1/2 cup + 2 tablespoons unsalted butter, softened
1 teaspoon almond extract
2-3 tablespoons milk or heavy cream

Directions:

In a medium bowl, sift powdered sugar, green tea powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed for a minute. Turn mixer to stir/low speed, gradually add powdered sugar mixture until incorporated with the butter. Add almond extract and 2 tablespoons milk and mix on medium speed until light and fluffy, about 3 minutes. If frosting is still stiff, gradually add 1 tablespoon milk until desired consistency.