Cupcakes: 100 g sugar, 55 g unsalted butter (softened at room temperature), one egg (at room temperature), 5 ml vanilla extract, 2.5 g baking powder, a pinch of salt, 85 to 90 g of alpurposeflour, 60 ml of whole milk

Decorative Cream: 55 g unsalted butter (softened at room temperature), 100 g powdered sugar, 2.5 g vanilla extract, 5 g green tea powder, 87 g cream cheese (to add flavor, a little like sour cream). grams of powdered sugar, 2.5 grams of vanilla extract, 5 grams of green tea powder, 87 grams of cream cheese (to add flavor, a little sour like yogurt, no you can not add), 20 ml of whole milk

Practice

Cake section:

1, softened butter at room temperature and beat at low speed until slippery, add sugar and continue to beat for a minute.

2. Add the eggs and vanilla extract and salt, and continue beating until smooth, about 1 minute.

3, sift the medium gluten flour and baking powder together and add it (you can mix the liquid with the flour after adding the powder to save the flour from getting dirty around the whipping).

4, preheat the oven to 176 degrees, then beat the cake mixture on medium speed for about 2 minutes.

5: Fill paper cups with the mixture, just two-thirds full.

6: After preheating the oven, bake for 20-22 minutes.

Decorating: I split the mixture into vanilla and matcha flavors.

1, put the butter, powdered sugar, vanilla extract, cream cheese (no can not add), medium speed beat.

2. Gradually add whole milk and beat until smooth. Note: The milk does not have to be added all the way through, or it will be too thin to decorate.

3. Put half of the mixture into a bowl and add the remaining half to the green tea powder and continue to beat until the powder is incorporated into the mixture. If you want to make chocolate flavor change the green tea powder to cocoa powder can be, you can also change to your favorite jam.