Ingredients:
- 1 box yellow cake mix
- 1 box instant Cheesecake pudding
- 1 cup hot water
- ¾ cup oil
- 4 eggs
- 4 Tbsp. Green Tea powder
Cream Cheese Frosting:
- 2 (8oz) packages cream cheese, softened
- ½ cup butter, softened
- 2 cups powder sugar
- 1 tsp. vanilla extract
- 3 Tbsp. Green Tea powder
Optional: 24 piece mini marshmallows, Sweet Potato filling (See below).
Directions:
1. Preheat oven to 350 degrees. Line the wells of two cupcake pans with 24 paper liners.
2. In a large bowl, mix the cake mix, pudding, Green tea powder, water, oil and eggs with an electric mixer on high speed for 2 minutes. Add green food color if desire and blend well. Evenly divide the batter between the prepared cupcake liners.
3. Bake 16-21 minutes in the preheated oven, or until a toothpick inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.
4. To make foresting in a medium bowl, mix cream cheese, butter and powdered sugar with an electric mixer until smooth. Then, add vanilla extract and green tea powder (add green food color if desire). Blend thoroughly until creamy. Frost the cake, and garnish with chopped pistachio.
- Microwave 2 medium size sweet potatoes for 10 minutes until soft. Peel off the skin. While they are hot, mash with a spoon in a medium bowl. Add 1 Tbsp. butter, 2 Tbsp. milk and 1 cup of powdered sugar. Mix and blend well.
- Cut a hole in the center of cupcake and fill the sweet potato mixture to the top. Then top with cream cheese frosting and a mini marshmallow.
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