Matcha cupcakes with matcha buttercream

Matcha cupcakes with matcha buttercream

Based on 3 ratings

"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 👌

Preparation

15 min

Baking

18 min

Resting

0 min

Ingredients

2Servings
¼
egg whites
¼
egg yolks
35 g
flour
tsp
baking powder
tsp
salt
22½ g
butter
43¾ g
sugar
¼ tsp
vanilla extract
30 ml
milk
¼ tbsp
matcha powder
14⅜ g
butter
22½ g
confectioner’s sugar
tbsp
cream
tsp
vanilla extract
tbsp
matcha powder
pinch
salt

Utensils

stand mixer with whisk, sieve, hand mixer with beaters

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

  • 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
    • tsp baking powder
    • 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
    • tbsp cream
    • tsp vanilla extract
    • tbsp matcha powder
    • 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!

  • Enjoy your meal!

    Matcha cupcakes with matcha buttercream

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