Sharing the same sort of bright, intense, almost-bitter characteristics, green tea and grapefruit have synergistic properties that are seldom utilized. Definitely a more sophisticated balance of flavors, these cupcakes are for mature, adventurous palates.
First candy the grapefruit peel. Use a paring knife to remove all of the peel and pith from the grapefruit. Slice the peel into smaller strips, and then toss them all into a pot of hot water. Bring this to a boil, and then drain. Fill the pot back up with fresh water, and repeat this process two more times. Be sure to completely drain out the bitter water each time. Now add in
For the cupcakes, preheat your oven to 350ºF and line 12 standard muffin tins with cupcake papers.
Combine the non-dairy milk and vinegar, and allow about 5 minutes for the “milk” to curdle. Pour it into a large bowl, and add in the oil, sugar, and vanilla. Whisk thoroughly until somewhat frothy, and set aside. In a separate bowl, sift together the flour, matcha, baking powder and soda, salt, and ginger. Stir well and add to the main bowl. Stir just enough to combine, and divide the batter equally between your prepared tins. Bake for 15–20 minutes, until a toothpick inserted into the center comes out clean. While still warm, brush the excess syrup over the tops of the cupcakes. You probably won’t use it all, but just make sure that each cupcake is nicely moistened.
To make the frosting, simply mix together the shortening, sugar, and zest in your stand mixer, starting at a low speed. When the sugar is mostly incorporated, add in
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