I made
these cupcakes for my youngest who loves matcha. I combined 2 recipes together.
The matcha cupcakes are good alone and don’t need any frosting! I baked the cupcakes
for 16 min.
Matcha Cupcakes (~from
chelsweets.com)
Ingredients
Matcha
Cupcakes
1/2 cup
sour cream, room temp (125g)
1/2 cup
vegetable oil (112g)
2 large
eggs, room temp (112g)
1 tsp
vanilla extract (4g)
1 cup + 2
Tbsp cake flour (135g)
3/4 cup
granulated sugar (150g)
2 Tbsp
unsweetened matcha powder (18g)
1 tsp
baking powder (4g)
1/2 tsp
baking soda (3g)
1/2 tsp
fine salt (3g)
Instructions
Matcha
Cupcakes
1.
Start by preheating the oven to 350°F/175°C
and line a muffin pan with 12 cupcake lines. Set the pan aside.
2.
In a large bowl, whisk together 1/2 cup of
sour cream, 1/2 cup vegetable oil, 2 large eggs, and 1 tsp vanilla. Whisk until
combined and smooth.
3.
Sift 1 cup + 2 Tbsp cake flour, 3/4 cup sugar,
2 Tbsp matcha powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp
salt into the wet ingredients, then whisk until combined. The batter will be
somewhat thick, but that's how it should be!
4.
Divide the batter evenly between the cupcake
liners. They should be about 3/4 full. Bake for 18-20 minutes, or until a
toothpick inserted into the center of one of the cupcakes comes out with a few
moist crumbs. (Baked 16 min)
5.
Let the cupcakes cool for 10 minutes in the
pan before moving them to a cooling rack to finish cooling. If you want to
accelerate the cooling process, place the entire pan into your freezer for
about 30 minutes.
Red
Bean frosting (~from festivefoodproject.com)
Ingredients
·
8 tbsp unsalted butter at room temperature
·
¾ cup red bean paste*
·
approximately 1 cup confectioner’s sugar
Instructions
Mix butter
on high speed for three minutes or until light and fluffy, then mix in red bean
paste until smooth. With mixer running on medium speed, add powdered sugar a
little bit at a time until fully combined: taste for sweetness as you go, as
different brands of bean paste vary in sweetness. Spread or pipe on cooled
cupcakes.
*Red bean
paste comes in many different varieties. We used this one, which is mixed with
dried cherry blossom leaves and flavor. Whichever brand you buy, make sure to
get the fine paste rather than chunky.
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