Matcha cupcakes with matcha buttercream

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!

Enjoy your meal!