Ingredients
- 1/4 cup butter
- 1/4 cup vegetable oil butter spread (such as Smart Balance®)
- 1/2 cup granular no-calorie sucralose sweetener (such as Splenda®)
- 1/2 cup white sugar
- 3 egg whites
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 1/2 cups cake flour
- 2 teaspoons baking powder
- 2 tablespoons green tea powder (matcha)
- 1/2 cup nonfat milk
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Beat the butter, vegetable oil butter spread, sweetener, and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg whites one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and almond extracts with the last egg. Combine cake flour, baking powder, and green tea powder in a small bowl. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
"Delicate green tea cupcakes with a just a hint of almond. Made with part Splenda® and light margarine, feel free to use the full fat/full sugar versions of ingredients if you would like!"
ReplyDeleteBy Muffin Girl
http://allrecipes.com/recipe/green-tea-cupcakes/detail.aspx
ReplyDelete55 g butter
ReplyDelete60 ml vegetable oil butter spread (such as Smart Balance®)
10 g granular no-calorie sucralose sweetener (such as Splenda®)
100 g white sugar
3 egg whites
5 ml vanilla extract 5 ml almond extract 215 g cake flour
9 g baking powder
6 g green tea powder (matcha) 120 ml nonfat milk
Cake flour is made using a wheat variety called rosella, the grain is stone milled and the bran and germ are sieved off. Cake flour has a lower protein level and the least amount of gluten of all wheat flours, so delivers a delicate and tender crumb and crust. It's ideal when making sponge cakes, genoise, and some cookie batters. Cake flour has a creamy colour and should be refrigerated or frozen to retain freshness. It can be purchased from specialty food suppliers and fine food outlets. Alternately, if you can't find cake flour and your recipe calls for it, substitute plain (all purpose) flour, simply subtract two level tablespoons of flour for each cup of flour used in the recipe.
ReplyDeleteCake flour has the least amount of gluten of all wheat flours, making it best for light, delicate products such as sponge cakes, genoise, and some cookie batters. Made from extra short or fancy patent flour, milled from soft wheat, cake flour often comes bleached, which gives it a bright, white appearance.
ReplyDeleteAll-purpose flour is made from a blend of hard wheat flours or sometimes a blend of soft and hard wheat flours. All-purpose flour varies throughout regions in the United States; blends are often determined by the flours available and the cooking styles of the area. It is called all-purpose flour because it is intended for most baking needs for general household use, not commercial use, where having several different flours, each used for a specific purpose, is feasible.
one stick of butter weighs 115g. Here's a handy conversion link ~
ReplyDeletehttp://www.onlineconversion.com/cooking.htm
There is no cake flour in Australia.
ReplyDeleteThe standard Australian solution to the cake flour issue is to mix plain (all purpose) flour and some cornflour (cornstarch).
Some suggested to use a ratio of just under 1 part cornflour to 3 parts plain flour. So, if your recipe calls for, say, 240gm cake flour, then combine 60gm cornflour and 180gm plain flour. Other books use a smaller proportion of cornflour.