This is my second yogurt cake continuing from Blueberry Yogurt Oreo Chiffon Cake. Using the complimentary Green Tea Yogurt from The Yogurt Place to make cupcake this time. To my surprise, my neighbour’s seven years old daughter loved this cupcake. I thought kids wouldn’t like green tea, at least I know Re & Be are not in favour of that. The cake texure is soft and moist, somewhat compact yet tender. Not too sweet and has a mild green tea fragrant. The green tea flavour was present but not distinctive, probably due to the quality of my green tea powder. On my second batch, I added extra green tea powder, mixed chocolate chips in the batter and topped with chocolate rice specially for my neighbour’s daughter.
Here’s the first batch
Here’s the second batch
Green Tea Yogurt from Yogurt Place.
Source : Little Corner of Mine
Makes 10 cupcakes using the 6-hole muffin tray ( quantities may vary according to the size )
1-1/2 cup all-purpose flour ( I used plain flour )
2 tsp baking powder
1/4 tsp salt
1 cup caster sugar
1 tsp green tea powder
1 cup plain yogurt ( I used Green Tea Yogurt from Yogurt Place )Hi
3 large eggs, whisk
1 tsp vanilla extract
1/2 cup olive oil
1. Preheat oven to 350 degrees F ( 180 degrees C ).
2. In a bowl, add in (A). Whisk to combine.
3. Then, add in (B). Whisk to mix well.
4. Scoop batter into cupcake cases until 3/4 full.
5. Bake for 25 minutes or until toothpick inserted in the center comes out clean.