How do you make high domed cupcakes?

My Must Have Cupcake Tip: Bake at an initial high heat. If your cupcakes are coming out flat, instead of domed, there could be MANY reasons why from overmixing, to overcreaming the butter and sugar, or leavening agents that aren't fresh and giving you a good rise.

How do you store hummingbird cupcakes?

How should cupcakes be stored? Always keep them in an airtight container to prevent contamination and to prevent air from drying them out. They can be kept at room temperature out of sunlight for a day.

How do I make my muffins rise higher?

Start the oven on high Bake your muffins at 400°F for the first 5 minutes, then drop the temperature to the more standard 350°F for the remainder of the bake time . This method sparks the leavening agents (especially baking powder) in the batter to react quicker, creating that gorgeously risen top.

Why are bakery muffins so much better?

The best bakery-style crumb muffins start with cake flour Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture . Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.

How long do hummingbird Bakery cupcakes last?

Eat your cupcakes or cakes within 24 hours of purchase . If it contains cream or has a custard topping, eat immediately after purchase. We don't put preservatives in our cakes so the sponge will dry out a little and frosting will harden slightly and deepen in colour over time.

Why is my hummingbird cake so dense?

As mentioned in tip #3, over-mixing cake batter produces too much air . That trapped air expands then deflates in the oven. A deflated cake is a dense cake! Only mix the wet and dry ingredients together JUST until combined.

Do hummingbird cupcakes need to be refrigerated?

Do hummingbird cupcakes need to be refrigerated? Hummingbird cupcakes are frosted with cream cheese frosting, so they should be refrigerated. They taste best when they're room temperature, however, so let them stand at room temperature 30 minutes to 1 hour before serving.

What causes domed cupcakes?

If cakes are peaking during baking it is usually because the oven temperature is a bit too high . The outside edges of the cakes bake quickly, forcing the centre upwards and into a peak. As ovens vary you may find that you need to turn your oven down a little more, especially if it is a fan oven with a strong fan.

What causes cakes to dome?

- The cake tin is heating up faster than the cake : When this happens the edges of the cake set before the cake has properly risen. So, while the rest of the cake cooks, it rises in the centre and creates a dome.

How do you make a flat cake domed?

If you need a flat cake, wait until it is fully cooled then slice off the dome using a long serrated knife . Decorate the cake with icing. Alternatively, if you are making a layer cake, flip the top layer of cake so the flat bottom is facing up. This will only work if the dome isn't too high.

Hummingbird Bakery Green Tea Cupcakes Recipe (Adapted for High-Altitude) (2024)

“Green tea-flavored desserts are very popular in Japan. Green tea works so well in cakes, combined with either vanilla or chocolate. It’s important to use green tea powder called ‘matcha’.”

– The Hummingbird Bakery Cookbook

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Get the Recipe:Hummingbird Bakery Green Tea Cupcakes Recipe (Adapted for High-Altitude)

Servings: 12 cupcakes

Author: Michelle Lopez

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Ingredients

For the Chocolate-Green Tea Cake Base

▢ 1/2 cup whole milk
▢ 3 green tea bags
▢ 3/4 cup plus 2 tablespoons all-purpose flour (for sea-level, reduce to 3/4 cup plus 1 tablespoon)
▢ 2 1/2 tablespoons unsweetened cocoa powder
▢ a scant 3/4 cup sugar
▢ 3/4 teaspoon baking powder (for sea-level, increase to 1 1/2 teaspoons)
▢ a pinch of salt
▢ 3 tablespoons unsalted butter, at room temperature
▢ 1 egg, at room temperature
▢ 1/4 teaspoon pure vanilla extract

For the Green Tea Buttercream Frosting

▢ 2 cups confectioners' sugar, sifted
▢ 5 tablespoons unsalted butter, at room temperature
▢ 2 1/2 tablespoons matcha green tea powder
▢ 2 tablespoons whole milk

Instructions

The Hummingbird Bakery Cookbook’s Green Tea Cupcakes Recipe

(Adapted for a high-altitude environment of approximately 5,000 ft)

*different for sea-level; check ingredients list above

Put 1/2 cup milk and 3 green tea bags in a liquid measuring cup, cover, andrefrigeratefor a few hours, or overnight if possible.
Preheat the oven to 350 (F); for sea-level, preheat the oven to 325 (F).
Put the 3/4 cup plus 2 tablespoons flour*, 2 1/2 tablespoons cocoa, 3/4 cup sugar, 3/4 teaspoon baking powder*, pinch of salt, and 3 tablespoons butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
Remove the green tea bags from the infused milk and strain into the measuring cup.
Combine the milk with 1 egg and 1/4 teaspoon vanilla; whisk the mixture together.
Slowly pour half the milk/egg/vanilla mixture, beating well until all the ingredients are well mixed. Turn the mixer up to high speed and beat to make sure there are no lumps.
Turn the mixture down to medium-slow and slowly pour in the remaining milk mixture, scraping any unmixed ingredients from the side of the bowl with a rubber spatula. Continue mixing for a couple more minutes until the batter is smooth.
Spoon the batter into paper cases lined in a muffin tin until each case is two-thirds full. Bake in the preheated oven for 20 – 25 minutes, or until the cake bounces back when touched. A skewer inserted in the center of a cupcake should come out clean.
Let the cupcakes cool slightly in the pan before turning out into a wire rack to cool completely. When the cupcakes are cold, spoon Green Tea Buttercream Frosting (recipe follows) on top and decorate accordingly.

The Hummingbird Bakery Cookbook’s Green Tea Buttercream Frosting Recipe

(For All Altitudes)

Beat together 2 cups confectioners' sugar, 5 tablespoons butter, and 2 1/2 tablespoons matcha green tea powder in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
Turn the mixer down to a slower speed, and slowly pour in 2 tablespoons whole milk.
When the milk is completely incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes.

Notes

Tips & Addendums

- Watch out! This recipe requires a few hours (or, more preferably, 24 hours) of prep time in advance to infuse the milk with green tea flavor. Don’t get caught blindsided by the recipe! Before I start baking, I also like to bring the infused tea down to room temperature. I find that it helps bring the batter together more too. Just something to keep in mind.

- Denver residents — matcha green tea powder is available at the Pacific Mercantile Company in downtown LoDo. Be sure to get the industrial or culinary grade matcha; ceremonial grade is significantly more expensive! My friend wrote a great post explaining the differences between the two grades here.

- This recipe only requires a teeny bit of baking powder; be sure your baking powder is fresh or your cupcakes will be small and sunken and won’t rise nicely in the oven. A good way of checking if your baking powder is still fresh, stir about 1/4 teaspoon of powder into 1/2 cup of VERY hot water. If the powder starts to bubble, you’re good to go.

- All spoon measurements are level and unsifted unless otherwise specified. To level the ingredients, take the back of a knife and run it across the top of the measuring cup until the excess ingredients are scraped off.

- Liquid and dry measuring cups are different; please make sure you use the appropriate measuring cup for each ingredient.

- After adding milk to the flour mixture, don’t overbeat as this will overwork the flour and make the cake dense. Simply beat until the milk and eggs have just been incorporated. In my opinion, making sure you don’t overbeat the batter is one of the hardest parts about baking.

- I like to use a 1 tablespoon-sized cookie scoop to divide the cupcake batter evenly between cases. For this recipe, I put 2 tablespoons of cupcake batter in each case.

- Do not open your oven until at least the minimum time recommended has passed. Too much cold air coming from a frequently opened oven door causes irregular oven temperatures, which then affect the baking process.

- Specifically for the frosting: the longer you beat the frosting, the fluffier and lighter it becomes.

- Again, to ensure consistency, I like to use a 1 tablespoon-sized cookie scoop to measure out 1 tablespoon of frosting for each cupcake.

- Frost your cupcakes immediately after you have made the frosting. If you let the frosting sit out too long, it will start to crust and you will have a hard time frosting your cupcakes. However, make sure your cupcakes are completely cooled before frosting, or they’ll turn out soggy.

To get the “tea bag” cupcakes you see in these pictures, simply cut the labels/strings from your green tea bags. I used the labels of the tea bags that I used to infuse the milk with. Place the end of the string on top of the pre-frosted cupcake, and then scoop a generous pile of frosting on top. The weight of the frosting will help keep the string in place. Frost as you normally do. Voila! You have adorable “tea bag” cupcakes.

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10 comments on “Hummingbird Bakery Green Tea Cupcakes Recipe (Adapted for High-Altitude)”

Faye and Yvonne — May 22, 2012 @ 10:52 am Reply
Ooh, this recipe is just what I was looking for. They look so good and I love the tea bag idea. Can't wait to make them!
Pencil Kitchen — May 22, 2012 @ 8:03 pm Reply
envy. That's the color of envy!
- michelle lopez — May 22, 2012 @ 9:40 pm Reply
  lol! and it's all natural. no food coloring involved. 😀
Emma♥ — May 23, 2012 @ 2:17 pm Reply
Oh I love green tea! The perfect cupcake recipe for me, sounds delishious! Thanks for sharing! ~Emma
Unknown — July 31, 2012 @ 3:08 am Reply
I am a big time foodie and this looks yummy Sluurrrppp. Will ask my wife to try this recipe. Thanks for sharing.
Courtesy – http://www.forerunnershealthcare.com/
Unknown — September 18, 2012 @ 8:30 am Reply
These were FANTASTIC! So moist and just enough green tea flavour but not too much to be overpowering. I didn't have matcha so for the icing I ground some loose leaf green tea and put in around 2 tablespoons – worked out pretty well!
I can`t wait to try more recipes 🙂
-Deborah
Irene Jennings — June 7, 2013 @ 12:45 am Reply
It is very valuable recipe for the green tea cupcakes…
I like all of these green tea cake recipes and got a lot of help from these recipes.
Thanks for sharing these green tea cakes recipes!
regrads,
irene of Hunting Alaska
Unknown — July 3, 2013 @ 5:12 pm Reply
Absolutely love your idea with the little tea tags attached to the cupcake!
Unknown — April 22, 2014 @ 11:30 pm Reply
This looks amaaaazing! 🙂
http://cafecraftea.blogspot.com
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