1/4 pound (1 stick) butter, at room temperature 1 cup light brown sugar 1 large egg 1 teaspoon vanilla extract 1 1/4 teaspoons baking soda 1 teaspoon sea salt 2 cups all-purpose flour 1/2 cup cocoa 1 cup buttermilk
1/2 cup unsalted butter, at room temperature
2 1/2 cups powdered sugar plus more if desired
2 tablespoons matcha green tea powder
1/2 teaspoon vanilla extract
Pinch of salt
1 tablespoon milk
Preheat oven to 350 degrees F.
In a mixer cream together the butter and brown sugar. Add the egg and vanilla extract and beat until light and creamy.
In another bowl whisk together the baking soda, salt, flour and cocoa.
Add dry ingredients to butter mixture in two parts, alternating with buttermilk, mixing well after each addition.
Using an ice cream scoop, add batter to whoopie pie pan.
Bake for 12-14 minutes until cake puffs up and springs back to the touch. Or until toothpick comes out clean.
Cool completely and pipe with matcha buttercream.
Buttercream: In a mixing bowl, cream butter until smooth. Add powdered sugar, vanilla extract, matcha powder, milk, and salt and cream until volume doubles. Remove and add to piping bag.
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