Matcha Cupcakes recipe (for 12 people)
Ingredients
• 1 ½ cup cake flour
• 1 tbsp pure matcha powder
• ¾ cup fine granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• Cup 1/3 oil
• 2 eggs (room temperature)
• Cup of milk (room temperature)
Matcha cream cheese cream
• 125 grams butter (room temperature)
• 1 cup powdered sugar
• 300 grams cream cheese (room temperature)
• ½ TSP pure vanilla extract
• 2 tbsp pure matcha powder
• 1 tbsp milk
Method of preparation
1 Put a cupcake baking pan containing the paper baking moulds ready. Preheat the oven to 180 degrees (top and bottom heating)
2 Sift the cake flour and matcha powder in a mixing bowl, then add the baking powder, sugar and salt. Stir with a spatula the ingredients together. Add the oil, eggs and milk. Mix it well with the mixer on medium-high speed until a smooth batter airy.
3 Divide the batter on baking moulds. Take a tablespoon and spoon a bit of batter on the spoon, scrape then spoon the batter into the muffin with the second. Fill the tins to 2/3 full of paper.
4 Bake the cupcakes in 20 minutes. The cupcakes are cooked when you prick a skewer in it and comes out clean.
5 Let the cupcakes cool on a wire rack. Once the cupcakes have cooled, spraying them with a layer of cream.
6 Sift the powdered sugar and matcha powder in a bowl. Set them aside.
7 Snid the soft butter in small blocks and do this in the mixing bowl. Mix the butter on medium-high speed for 3 minutes until smooth. Three steps to add the powdered sugar. After each addition you mix on medium-high speed the powdered sugar and the butter for 5 seconds.
8 Then turn on the mixer at the highest speed and mix for 10 seconds. Repeat the steps for the rest of the icing sugar. Then add the vanilla extract and mix it again.
9 Cut the cream cheese into small blocks and add the three steps to the frosting, mix it well until a soft cream. For a softer cream add one extra tablespoon of milk at a time.
Ingredients
• 1 ½ cup cake flour
• 1 tbsp pure matcha powder
• ¾ cup fine granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• Cup 1/3 oil
• 2 eggs (room temperature)
• Cup of milk (room temperature)
Matcha cream cheese cream
• 125 grams butter (room temperature)
• 1 cup powdered sugar
• 300 grams cream cheese (room temperature)
• ½ TSP pure vanilla extract
• 2 tbsp pure matcha powder
• 1 tbsp milk
Method of preparation
1 Put a cupcake baking pan containing the paper baking moulds ready. Preheat the oven to 180 degrees (top and bottom heating)
2 Sift the cake flour and matcha powder in a mixing bowl, then add the baking powder, sugar and salt. Stir with a spatula the ingredients together. Add the oil, eggs and milk. Mix it well with the mixer on medium-high speed until a smooth batter airy.
3 Divide the batter on baking moulds. Take a tablespoon and spoon a bit of batter on the spoon, scrape then spoon the batter into the muffin with the second. Fill the tins to 2/3 full of paper.
4 Bake the cupcakes in 20 minutes. The cupcakes are cooked when you prick a skewer in it and comes out clean.
5 Let the cupcakes cool on a wire rack. Once the cupcakes have cooled, spraying them with a layer of cream.
6 Sift the powdered sugar and matcha powder in a bowl. Set them aside.
7 Snid the soft butter in small blocks and do this in the mixing bowl. Mix the butter on medium-high speed for 3 minutes until smooth. Three steps to add the powdered sugar. After each addition you mix on medium-high speed the powdered sugar and the butter for 5 seconds.
8 Then turn on the mixer at the highest speed and mix for 10 seconds. Repeat the steps for the rest of the icing sugar. Then add the vanilla extract and mix it again.
9 Cut the cream cheese into small blocks and add the three steps to the frosting, mix it well until a soft cream. For a softer cream add one extra tablespoon of milk at a time.
