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Matcha cupcakes with matcha buttercream

Based on 2 ratings

Eric Chou

Food Photographer at Kitchen Stories

instagram.com/erictriesit/

“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 👌
15
min.
Preparation
18
min.
Baking
0
min.
Resting

Ingredients

Pieces:-16+
egg whites
egg yolks
280 g flour
2½ tsp baking powder
½ tsp salt
180 g butter
350 g sugar
2 tsp vanilla extract
240 ml milk
2 tbsp matcha powder
115 g butter
180 g confectioner’s sugar
1 tbsp cream
½ tsp vanilla extract
½ tbsp matcha powder
1 pinch salt

Utensils

  • stand mixer with whisk
  • sieve
  • hand mixer with beaters
  • Step 1/10

    • 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

    • 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.

  • Step 10/10

    Allow cakes to cool before frosting and enjoy!