Matcha cupcakes with matcha buttercream

Step 1/10

• 2 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

• 280 g flour
• 2½ tsp baking powder
• ½ tsp salt
• 2 tbsp matcha powder

• sieve

Sift together matcha, flour, baking powder, and salt in a medium bowl.

Step 3/10

• 2 egg yolks
• 180 g butter
• 350 g sugar
• 2 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

• 240 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

• 115 g butter

To make the matcha buttercream, beat the butter in a large bowl until smooth and creamy.

Step 8/10

• 180 g confectioner’s sugar
• 1 tbsp cream
• ½ tsp vanilla extract
• ½ tbsp matcha powder
• 1 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.