Matcha cupcakes with matcha buttercream
"I love matcha🍵. However, I understand that it is a premium ingredient, so feel free to add more or less matcha depending on the strength you prefer. I like mine strong with a bright green color😊#stayhomekeepcooking"
Difficulty
Easy 👌Ingredients
Utensils
stand mixer with whisk, sieve, hand mixer with beaters
Step 1/10
- 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.
Step 2/10
- 35 g flour
- ⅓ tsp baking powder
- ⅛ tsp salt
- ¼ tbsp matcha powder
- sieve
Sift together matcha, flour, baking powder, and salt in a medium bowl.
Step 3/10
- 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.
Step 4/10
- 30 ml milk
Add the dry ingredients and milk to the creamed mixture. Mix until just combined. Do not overmix.
Step 5/10
Fold in egg whites. The batter should not be thin.
Step 6/10
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.
Step 7/10
- 14⅜ g butter
To make the matcha buttercream, beat the butter in a large bowl until smooth and creamy.
Step 8/10
- 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.
Step 9/10
If the frosting is too thick or thin, add cream or more confectioners sugar until it reaches your desired texture.
Step 10/10
Allow cakes to cool before frosting and enjoy!