Japanese · Dessert
Green Tea Cupcakes
A matcha-flecked cupcake built on a Greek yogurt and whey protein isolate batter instead of butter and cream cheese, topped with a light whisked-yogurt frosting and fresh raspberries for fibre and colour.
$1
15 minsPrep
19 minsCook
44 minsTotal
EasyLevel
Nutrition per serving
263Calories
17.8gProtein
8.9gFat
27.7gCarbs
12.3gSugar
1.3gFiber
447mgSodium
99mgChol
2.6gSat Fat
165mgPotassium
129mgCalcium
1.4mgIron
0.5mcgVitamin B12
4mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Japanese Craft Beer - Yuzu Ginger Ale Style
local
Matcha Latte
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 170C and line 2 holes of a 6-hole muffin tin with paper cases, half-filling the remaining 4 holes with water.
2
In a bowl whisk the egg with the sugar until pale, then beat in the 60g Greek yogurt, sunflower oil and vanilla extract until smooth.
3
Sift the cake flour, whey protein isolate, baking powder, matcha powder and salt together, then fold into the wet mixture in two additions, loosening with the skim milk, until just combined with no dry streaks.
4
Divide the batter evenly between the 2 lined holes, filling each about two-thirds full.
5
Bake for 18-20 minutes until a skewer inserted into the centre comes out clean and the tops spring back to touch.
6
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
7
Whisk the remaining 25g Greek yogurt until thick and smooth, then spoon or pipe a small amount onto each cooled cupcake.
8
Top each cupcake with halved fresh raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g greek yogurt
- 11 egg, beaten (50g)
- 0.7 oz20g whey protein isolate
- 1.2 oz35g sifted cake flour
- 0.6 oz18g sugar white
- 0 oz0g cocoa powder
- 0.1 oz3g baking powder
- 0.8 oz22g skim milk
- 0.3 oz8g sunflower oil
- 0.1 oz2g vanilla extract
- 0 oz1g salt
- 1.1 oz30g halved raspberry
- 0.9 oz25g whisked for frosting greek yogurt
