I decided to throw together some yogurt cupcakes, but with a twist. A nice green ribbon twist to be exact. I used strawberry yogurt mixed with green tea matcha powder to get the prettiest little pink and green cupcakes ever. However, I must admit…I cheated. I added two drops of pink food coloring cause the strawberry yogurt just wasn’t giving me that pink Pantone color that I so desired. Designers. Never satisfied.

I love they way they came out – and the MOST important thing – moist and tasty.

Ingredients:
1 1/2 cups cake flour
1 teaspoon baking powder
3 eggs
1 cup granulated sugar
1/2 cup strawberry yogurt
1/2 cup of melted butter
2 drop pink gel food food coloring

1 Tablespoon green tea matcha powder
1 Tablespoon sugar
1 Tablespoon milk

Preheat the oven to 350 F. Prep a cupcake pan with liners. In a bowl, whisk together flour and baking powder.

In the bowl of an electric mixer, beat the eggs and sugar until well mixed. Carefully add the flour mixture. Add the yogurt – mix well. Carefully add the melted butter until stirred in.

In a small bowl, mix the powdered green tea and sugar with the milk, mixing it into a paste. (Much like you’d do for green tea ice cream…) Add 1/2 cup of cake batter until it turns a lovely green.

With the leftover batter, I add two drop of gel food coloring – pink. It gives a lovely balance to the green of the green tea. And for some reason it tricks the eye (and stomach) into believing that the taste is more ‘strawberry’. Sight is a funny thing. Now in your prepped liners, alternate the two batters by spoonful until you get to about 3/4 of the way full.

To get the nice marbled look, take a knife, toothpick, chopstick – whatever you have and make figure 8s in the batter. You’ll be surprised how well this works.
Bake for 17-20 minutes until you get a clean toothpick. Let cool on a wire rack.

Dust with powdered sugar if desired – serve.

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