Long ago, 2009 maybe, in a land not so far away called San Francisco, I had the most amazing cupcake. My cousin John brought a box of cupcakes home from That Takes the Cake. In the box, there were some red velvet cupcakes, chocolate cupcakes, and these interesting green-colored cupcakes. We all know that yellows and reds make us hungry. I suppose I am an anomaly or have some form of synesthesia because my stomach seems to growl more for green colored foods. Spinach. Delicious. Pistachio macaroons. There’s no better flavor. Jalapeño kettle chips. There’s a bag hiding in my sock drawer.
I picked up the alien skin-colored cupcake and took a bite. I knew we just met, but I was in love. The room was spinning and fireworks were going off! What a brilliant combination of flavors! Recently, I became inspired to make my own because lychees made an appearance at my local grocery store. I haven’t had one of these cupcakes in a long time, so I recreated them based on my (bad) memory. Three batches later, I developed the perfect recipe. To say these cupcakes are amazing just shows how inadequate the English language is.
You could also find canned lychees at any asian grocery store.
Waiting for the cupcakes to cool is the hardest part. Once they have cooled, pipe or spread on the frosting. I used the Wilton 1M (closed star) tip for these cupcakes. I hope you can forgive my amateur piping skills.
Enjoy. Indulge. Fall in love.
- ⅔ cup boiling water
- 1 green tea bag
- ½ cup unsalted butter, softened
- ½ cup sugar
- ½ cup light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1¼ teaspoons baking powder
- ¼ teaspoon salt
- 2 teaspoons matcha green tea powder
- 1 cup unsalted butter, softened
- 3½ cups confectioners' sugar
- 1-2 tablespoon lychee juice
- Preheat the oven to 350F degrees. Line one 12-cup muffin pan with baking cups.
- In a small cup, combine the water and tea bag. Let it steep for 5 minutes, then remove the tea bag. Put in the refrigerator to cool.
- In a large mixing bowl, cream the butter, white sugar, and brown sugar.
- Add in the vanilla extract then the eggs, one at a time.
- In a separate bowl, sift the flour, baking powder, salt, and green tea powder. Stir together.
- Slowly add the dry mixture and the green tea to the wet mixture.
- Pour the batter into 12 cupcake tins about ⅔ filled.
- Bake for about 18-20 minutes. Allow it to cool completely on a wire rack before frosting.
- In a large mixing bowl, mix together the butter, lychee juice, and powdered sugar with an electric mixer on low speed -- one cup of sugar and one tablespoon of juice at a time.
- When the ingredients are incorporated, increase the speed to medium and mix for another 2-3 minutes until light and fluffy.
- Spread or pipe the frosting on top of cooled cupcakes.