Carrot Cupcakes with Matcha Buttercream

To celebrate Easter and my Birthday being so close together this year, I made these scrumptious little bites. A moist carrot cake with mass appeal (no nuts or raisins), matcha butter cream icing topped with a mini chocolate egg. The matcha and spicy carrot cake are a good combo, but you could just as well use vanilla or other flavored icing if you like. You could also add in nuts and raisins to the cake recipe if that's to your liking.

Recipe

Carrot Cake

3C Flour
2tsp Baking Powder
1tsp Baking Soda
1tsp Salt
3/4tsp Cinnamon
2 1/2C Grated Carrots
3L Eggs
1/3C Buttermilk
1tsp Vanilla
2C Sugar
1 1/2C Veg. Oil
1Tbsp Grated Ginger


*whisk together flour, baking powder, baking soda, salt, and cinnamon
*mix carrots, eggs, buttermilk, vanilla, sugar, veg. oil, and ginger
*fold dry mix into wet mix

Bake @350 until tester comes out clean

Butter Cream

4 Egg Whites
1 1/4C Sugar
1 1/2C Butter
4tsp Matcha


*Mix egg whites and sugar in double boiler, stir to 160 deg.
*beat egg whites until stiff and let cool
*using paddle attachment, slowly add and beat in butter and matcha