Green Tea Bubble Cream filled Cupcakes with Green Tea Cream Cheese Frosting

Green Tea Bubble Cream filled Cupcakes with Green Tea Cream Cheese Frosting (Done MY Way...)

I found this recipe awhile back, and just now, got a chance to try it. I'll post a link, to the original, and post how I made it, here.

Green Tea Bubble Cream filled Cupcakes with Green Tea Cream Cheese Frosting

Green Tea Bubble Cream (or Tapioca Pudding)
1/4 cup small pearl tapioca

1 cup skim milk

1/2 13.5 ounce can light coconut milk

pinch salt

1 egg yolk

1/3 cup of sugar

2 teaspoons matcha green tea
1. Cover the tapioca pearls in warm water in a bowl and let sit on the counter for 20 minutes. Drain the pearls.

2. Heat milk, coconut milk, salt, and pearls over medium-high heat until boiling.

3. Reduce heat to low and continue cooking, stirring regularly, until tapioca are translucent and chewy, approximately 3-5 minutes.

4. While milk and tapioca are coming to a boil, whisk egg yolks in a small bowl and gradually add sugar. Add matcha and whisk together.

5. Add a small amount of the heated milk mixture to the egg mixture, whisking continuously. (An extra set of hands can be helpful.)

6. Pour the egg mixture back into the milk mixture and continue to heat over medium-low heat, stirring constantly until slightly thickened, about 5 minutes.

7. Transfer to a heat proof bowl. Let sit at room temperature until cool. Cover with plastic wrap and transfer to the refrigerator until cold, about 1-2 hours or overnight.

Next time, I may try doing a box of instant tapioca pudding, and add the green tea matcha, to it. Because, I'm trying to make it easier.

Cupcakes

I used a white cake mix, and followed the box directions, except I used applesauce, instead of oil. You can use any mix. The original recipe calls for a vanilla cupcake, so I chose a white mix.

Green Tea Cream Cheese Frosting
12 ounces or 1-1/2 packages of Philly cream cheese

1/2 stick butter

4 cups sifted powdered sugar

1 tablespoon matcha green tea powder

1 teaspoon vanilla
1. Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours

2. Sift powdered sugar into a bowl or onto parchment

3. Beat butter and cheese at medium speed until creamy

4. Add half of the sugar, the green tea powder, and the vanilla. Beat until combined.

5. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like.

Assemble

1. Fill cupcakes using the cone method or any other method.

2. Frost and decorate as desired.