There are days when I just don't feel like having coffee. I love to mix it up with an easy to make Matcha Latte. This earthy, rich in antioxidant powder goes great in any baked good as well! Enjoy.
For Cupcakes:
2½ cups cake flour
1 cups granulated sugar
1 Tbsp baking powder
1 tsp kosher or sea salt
2 Tbsp matcha latte powder
1 cup milk
2 large eggs, at room temperature
½ cup vegetable oil
1½ tsp lemon extract
For Frosting:
4 large egg whites
1¼ cup granulated sugar
3 sticks unsalted butter, room temperature
¼ cup honey
For the Cupcakes:
Preheat oven to 350 F.
Line 2 muffin pans with paper liners and set aside (note that this recipe makes about 20 cupcakes, so line your pans accordingly).
Sift cake flour, sugar, baking powder, salt, and matcha powder into a medium bowl.
In a larger bowl or the bowl of a stand mixer, beat milk, eggs, oil, and lemon extract on medium speed until completely incorporated.
Add the dry ingredients and beat on medium speed until fully mixed, about 2 minutes.
Divide batter evenly among lined pans, filling about ⅔ full. Bake for 16-18 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for five minutes, then remove to racks to cool completely.
For the Frosting:
Fill a medium saucepan with about 2 inches of water.
Bring to a simmer over medium heat.
Whisk egg whites and sugar together in the bowl of a stand mixer.
Place bowl over saucepan, whisking constantly until sugar is completely dissolved and the mixture is white and glossy.
Remove mixer bowl from heat. Beat on high speed until cooled and the egg whites hold stiff peaks, about 8 minutes.
Add the butter two tablespoons at a time. Beat until fluffy and smooth, about 3-5 minutes, or longer if necessary.
Add the honey and continue beating until incorporated.
Frost cupcakes and dust with a light sprinkling of matcha powder.