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.

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Chocolate Sponge Cupcakes recipe

This is a French-style cupcake (if that’s not an oxymoron), and the recipe is a bit complicated but makes a really good base for unique

cupcakes when you really want the filling and frosting to be the stars.

Ingredients

For 12 cupcakes

1/3 cup all-purpose flour, sifted
1/3 cup cocoa powder, extra brute (good-quality, dark, without sugar added)
8 egg yolks
3/4 cups sugar, divided
8 egg whites

Instructions

1 Preheat the oven to 350°F and line a cupcake pan with cupcake liners.

2 Sift together the flour and cocoa powder into a small bowl and set aside.

3 Whisk the egg yolks on high speed in a standing mixer while pouring in half cups of the sugar. Whisk until the mixture is
lightened to a butter color, about 8 to 10 minutes, then pour it into a separate mixing bowl and set aside.

4 Clean the bowl of the standing mixer really well; make sure there is no yolk left, or the egg whites will not rise at all.

5 With the clean bowl on the standing mixer, whip the egg whites on a slow speed for a few minutes (but no more than 5 minutes, or you’ll add air to the whites). This breaks up the proteins, warms them up a little, and helps the cupcakes rise.

6 Turn the mixer on high and slowly add the remaining sugar. Whip until soft peaks form, about 8 minutes. Soft peaks are a little droopy, so you want light, airy whites that don’t hold their shape well.

7 Take a little bit of the yolks that were set aside and fold them into the whites with a rubber spatula (this is called tempering). Then dump this all into the yolks and slowly fold them together—do not overmix the ingredients or handle them roughly.

8 When the mixture is almost combined, delicately fold in the flour and cocoa powder.

9 Once the batter is combined, use an ice cream scoop to fill the cups in the cupcake pan about ¾ full and bake for about 10 minutes. When a toothpick comes out clean, you’re cool to take them out of the oven.

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