Since St. Patrick Day is coming very soon, I think nothing is more appropriate to this day than Chocolate Matcha cupcake that I made awhile back. Back then, I added crushed Pocky into the buttercream, but I have another idea for a cake.
We don’t have St. Patrick Day in Thailand, so you bet I was so surprised to get pinched when I did not wear green on that day. My friends were counting on it, too. Culture shock, oh yea.
This cake is so much fun to eat as to make. In my opinion, Pocky makes everything better. Even if you don’t want to use Pocky, I am sure you still love the cake itself with a subtle green tea taste. Bring this cake to your school/work, and you will definitely get away with not wearing green.
Have a wonderful St. Patrick Day.
Chocolate / Matcha Cupcakes…. makes two 6-inch cakes
- 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 teaspoons matcha powder
- 1/2 cup + 2 tablespoons vegetable oil
- 1 + 1/4 cups warm water
Preheat the oven to 350 F. Line cake pans with parchment and spray them with non-stick baking spray. 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.
You will have about 7 cups batter. Divide the batter between 3 prepared pans and smooth the tops. Bake, rotating halfway through, until a tester inserted in the center comes out clean, 35-40 minutes.
Transfer to wire racks and let cool in the pans for about 20 minutes. Then invert the cakes onto the racks and let cool completely. Cakes can be refrigerated in an airtight container for up to 3 days.
Matcha Buttercream Frosting
- 6 egg whites
- 1 + 1/4 cups granulated sugar
- 1/4 teaspoon cream of tartar
- 2 cups (1 pound) unsalted butter, at room temperature, cut into small cubes
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon matcha powder
- 1/8 teaspoon sea salt
Combine egg whites, cream of tartar 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 130 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, about 3-4 minutes. Change the speed to medium-low, and continue mixing until the mixture is cool to the touch, about 1-2 minutes. Change the speed back to medium-high and continue adding butter. Adding a cube at a time, and scrape the sides of the bowl as needed. Don’t worry if buttercream get a curdled appearance, keep on mixing until it comes together.
Once all butter has been added, whisk in vanilla, matcha powder and sea salt. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes.
Using a serrated knife, trim the top of the cake layers to make level. Place one layer on a cake plate, and spread 2/3 cup buttercream on top. Repeat this step 2 times. Spread the entire cake with buttercream, and decorate with Pocky Matcha Cream.
- Pocky Matcha Cream
- Cake recipe is adapted from Martha Stewart Baking Handbook
- Buttercream recipe is adapted from “Vintage Cakes.”
P.S. ALL photos in this post were taken by iPhone 4S. I am still scared of using DSLR at this point.