Matcha Cupcakes
Japanese-style cupcakes made with matcha powder, topped with a light matcha frosting.
Ingredients
whole milk
120 ml
green tea bags
3
low-gluten flour
100 g
cocoa powder
20 g
granulated sugar
140 g
baking powder
1½ tsp
salt
a pinch
unsalted butter (softened at room temperature)
40 g
egg
1
vanilla extract
¼ tsp
matcha powder (for frosting, plus extra for garnish)
20 g
powdered sugar (sifted, for frosting)
250 g
unsalted butter (softened at room temperature, for frosting)
80 g
whole milk (for frosting)
25 ml
cupcake liners (for 12-cupcake tray, pre-lined)
12
Instructions
1
Soaking milk in green tea
Place the milk and green tea bags in a measuring cup, cover, and refrigerate for several hours, preferably overnight. Repeat the same process in a separate measuring cup to soak milk for the frosting.
2
Preheating the oven
Preheat the oven to 170°C (325°F, gas mark 3).
3
Mixing dry ingredients
Add the flour, cocoa powder, sugar, baking powder, salt, and butter to a stand mixer fitted with a paddle attachment (or use a hand mixer), and mix on low speed until the mixture has a sandy texture and all ingredients are evenly combined.
4
Adding green tea-infused milk
Remove the soaked green tea bags, and mix the green tea-infused milk with the egg and vanilla extract. Pour half of the mixture into the flour mixture, stirring to combine. Switch to high speed to mix until no lumps remain. Then switch to medium-low speed, and slowly pour in the remaining milk mixture, scraping down the sides of the bowl with a rubber spatula to incorporate any unmixed ingredients. Continue mixing for about two minutes until the batter is smooth.
5
Filling liners and baking
Scoop the batter into the cupcake liners, filling each about two-thirds full. Place in the preheated oven and bake for 20-25 minutes, or until the cupcakes spring back when touched. A toothpick inserted into the center should come out clean. Remove from the baking pan, let cool slightly, then transfer to a wire rack to cool completely.
6
Making matcha frosting
Add the powdered sugar, butter, and matcha powder to a stand mixer fitted with a paddle attachment, and mix on medium-low speed until the ingredients are evenly combined. Switch to low speed, sift in the green tea-infused milk, and wait until it is fully incorporated before switching to high speed. Continue whipping until the frosting is light and fluffy, for at least 5 minutes.
7
Decorating
Once the cupcakes are completely cooled, top each with a scoop of matcha frosting, and sprinkle with a small amount of matcha powder for garnish.
