I discovered Matcha green tea a few years back, but I am never a purest when it comes to this type of tea. I prefer it with almond milk and honey. I prefer it in dessert. I prefer it in anything except have it pure and simple with hot water; it is too bitter for my taste. Well, maybe I am not sophisticated enough.
Since I started baking, matcha green tea cupcake was inevitably on my “to try” list. I must tell you that this recipe was not the first attempt; I have tried a couple recipes, but I liked this one the most. I hope I find you another way to consume Matcha; it’s so good for you, and you know it.
- 2 + 1/2 cups all-purpose flour
- 1 + 1/4 cups Dutch-process cocoa powder
- 2 + 1/2 cups sugar
- 2 + 1/2 teaspoons baking soda
- 1 + 1/4 teaspoons baking powder
- 1 + 1/4 teaspoons salt
- 2 large whole eggs + 1 large egg yolk
- 1 + 1/4 cups milk
- 2 tablespoons matcha powder
- 1/2 cup + 2 tablespoons vegetable oil
- 1 + 1/4 cups warm water
Preheat the oven to 350 ํF. Line a standard muffin tin with paper liners. Mix matcha powder with the warm milk and warm water. Set aside.
In the bowl of an electric mixer, sift together flour, cocoa, sugar, baking soda, baking powder, and salt. Attach bowl to mixer fitted with the paddle attachments; add the egg and egg yolk, the matcha mixture, and oil. Beat on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl as needed.
Spoon 2 tablespoons batter into each lined cup. Bake, rotating tin halfway through, until a cake tester inserted in centers comes out clean, about 20-25 minutes.
Matcha Green Tea Buttercream Frosting
- 5 egg whites
- 1 cup granulated sugar
- 2 sticks unsalted butter, at room temperature
- 2 sticks salted butter, at room temperature (I use Clover Stornetta Farms)
- 1 tablespoon vanilla
- 1 + 1/4 cups Pocky Matcha Cream, crushed (see reference)
Combine egg whites and sugar in the heatproof bowl of the standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is worm to the touch and the temperature comes to 150 ํF.
Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (by touching the bottom of the bowl), about 10 minutes.
With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla and crushed Pocky Matcha Cream.
Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes.
Note: If you can’t find Pocky Matcha Cream at your local Asian food market (You will most likely find it at Japanese Market.), just add about 1 tablespoon Matcha green tea powder to the frosting instead.
Cake recipe is adapted from Martha Stewart Baking Handbook