Matcha cupcakes with matcha buttercream
stand mixer with whisk, sieve, hand mixer with beaters
- ¼ egg whites
- stand mixer with whisk
Beat egg whites in a large bowl until soft peaks. This will help give the cake a light texture.
- 35 g flour
- ⅓ tsp baking powder
- ⅛ tsp salt
- ¼ tbsp matcha powder
Sift together matcha, flour, baking powder, and salt in a medium bowl.
- ¼ egg yolks
- 22½ g butter
- 43¾ g sugar
- ¼ tsp vanilla extract
- hand mixer with beaters
In a separate large bowl, cream together butter and sugar until light and fluffy. Add in vanilla and the 2 egg yolks, mix until combined.
- 30 ml milk
Add the dry ingredients and milk to the creamed mixture. Mix until just combined. Do not overmix.
Fold in egg whites. The batter should not be thin.
Put batter in prepared muffin pan(either paper-lined or greased). Do not overfill, slightly more than halfway. Bake at 178C for 18-22 minutes. Check for doneness by inserting a toothpick through the center. It should come out clean. Bake off more if there is leftover batter.
- 14⅜ g butter
To make the matcha buttercream, beat the butter in a large bowl until smooth and creamy.
- 22½ g confectioner’s sugar
- ⅛ tbsp cream
- ⅛ tsp vanilla extract
- ⅛ tbsp matcha powder
- ⅛ pinch salt
Add confectioners sugar, matcha, salt, and beat on low until incorporated. Then turn the speed to high. Add vanilla and cream or milk. Continue beating until fluffy.
If the frosting is too thick or thin, add cream or more confectioners sugar until it reaches your desired texture.
Allow cakes to cool before frosting and enjoy!