Sweet Chestnut Matcha Cupcakes

Name: Sweet Chestnut Matcha Cupcakes
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 100 g Low-gluten flour (sifted together with baking powder and matcha powder); 1 tsp Baking powder; 2 tsp Matcha powder; 70 g Unsalted butter (brought to room temperature); 30 ml Milk (mixed with yogurt and set aside); 2 tbsp Yogurt; 60 g Sugar; 1 Egg (brought to room temperature); Salt, a pinch; 50 g Sweet chestnuts (reserve 6 for decoration, cut the rest into 4–6 pieces); 2 tsp White sesame seeds

A matcha-flavored cake with yogurt for a refreshing taste, combined with sweet chestnuts and white sesame seeds.

1h 0m

Easy

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Ingredients

Low-gluten flour (sifted together with baking powder and matcha powder) 100 g

Baking powder 1 tsp

Matcha powder 2 tsp

Unsalted butter (brought to room temperature) 70 g

Milk (mixed with yogurt and set aside) 30 ml

Yogurt 2 tbsp

Sugar 60 g

Egg (brought to room temperature) 1

Salt a pinch

Sweet chestnuts (reserve 6 for decoration, cut the rest into 4–6 pieces) 50 g

White sesame seeds 2 tsp

Instructions

Creaming the butter

Soften the butter at room temperature until a finger can press into it leaving an indent. Transfer to a large bowl and beat with a whisk until it turns pale and creamy.

Adding sugar, salt, and egg

Add the sugar and salt, and mix evenly with the whisk. Pour in the beaten egg and mix thoroughly with the whisk until it is fully combined with the butter.

Folding in dry ingredients and liquid

Add the dry ingredients and the milk + yogurt mixture in 2–3 batches. Add 1/3 of the dry ingredients and fold in; add half of the milk and yogurt and fold in; add another 1/3 of the dry ingredients and fold in; add the remaining milk and yogurt and fold in; finally add the remaining dry ingredients and fold until no powder is visible.

Adding chestnuts and sesame

Add the sweet chestnuts and sesame seeds, and fold together with a rubber spatula.

Baking

Place paper liners in the muffin tin and use two spoons to divide the batter evenly among the molds. Top with the reserved sweet chestnuts for decoration. Bake in a 180°C (350°F) oven for 30–35 minutes. Test by inserting a bamboo skewer; if no batter sticks, they are done.