Chinese · Dessert
Matcha Green Tea Cupcakes
Soft, delicately bittersweet green tea sponge cupcakes swirled with matcha-flecked cream cheese frosting, a popular East-meets-West teahouse bake found in Chinese and Japanese-influenced bakeries alike.
$1
20 minsPrep
19 minsCook
69 minsTotal
EasyLevel
Nutrition per serving
371Calories
4.7gProtein
22.3gFat
38.5gCarbs
23.3gSugar
0.3gFiber
301mgSodium
109mgChol
13.2gSat Fat
74mgPotassium
45mgCalcium
1.1mgIron
0.2mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Japanese Sake (Junmai Daiginjo)
local
Yuanyang (Hong Kong-style Tea-Coffee)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 175°C and line 2 holes of a 6-hole muffin tin with paper cases, filling the remaining 4 holes halfway with water.
2
Sift the cake flour, baking powder, and 4g matcha powder together into a bowl.
3
In a separate bowl, cream the 28g softened butter with the sugar using a hand mixer until pale and fluffy, about 2 minutes.
4
Beat in the egg gradually, then stir in the vanilla extract.
5
Fold in the sifted flour mixture in two additions, alternating with the milk, until just combined with no streaks of flour.
6
Divide the batter evenly between the two lined holes and bake for 18-20 minutes until a skewer inserted in the centre comes out clean.
7
Transfer the cupcakes to a wire rack and cool completely, about 30 minutes, before frosting.
8
Beat the softened cream cheese and 10g butter together until smooth, then sift in the powdered sugar and remaining 1g matcha powder and beat until light and fluffy.
9
Pipe or spread the matcha cream cheese frosting onto the cooled cupcakes and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 38g38g Cake Flour, sifted,
- 32g32g Sugar White,
- 2g2g Baking Powder,
- 28g28g Butter, softened,
- 27g27g Egg, beaten,
- 22g22g Whole Milk,
- 2g2g Vanilla Extract,
- 30g30g Cream Cheese, softened, 1
- 10g10g Butter, softened, 1
- 12g12g Sugar White, powdered form, sifted, 1
