Season 2 Episode 3 | Matcha Cupcakes
We go crazy with Japanese flavours, especially with our very own Matcha cupcakes recipe. Fluffy, light with a hint of your favourite green tea, this batch of cupcakes is hands down a crowd pleaser.
- 225 Grams Unsalted Butter
- 475 Grams Caster Sugar
- 4 Pieces Eggs
- 710 Grams Plain Flour
- 15 Grams Baking Powder
- 120 Millilitres Full Cream Milk
- 30 Grams Matcha Tea Powder
- 5 Grams Baking Soda
- 5 Grams Salt
- 120 Millilitres Whipping Cream
- 10 Teaspoons Vanilla Essence
- 5 Teaspoons Matcha Tea Powder
- 30 Tablespoon Caster Sugar
Beat butter until soft.
Add sugar on medium high till light and fluffy.
Add 2 full eggs and 2 yolks in gradually.
Sift flour, salt, baking powder, baking soda and matcha powder together.
Add flour mixture to the butter and sugar.
Pour milk slowly into the batter and mix till well combined.
Line muffin tray with cupcake liners.
Scoop batter into prepared cupcake liners.
Bake for 20 to 25 minutes or until a skewer comes out clean. Let cool.
Beat whipping cream on high till soft peaks.
Add sugar, matcha tea powder and vanilla essence.
Whip till stiff peaks.
Spoon whipping cream into piping bag and pipe cupcakes as desired.
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