Welcome back, sorry for the long wait since the last new recipe, but I have a bunch of exciting new recipes coming up in the next couple of weeks that I am very excited to share with you guys! :) To kick things off, I thought we would start with these delicious little matcha cupcakes that are perfectly paired with strawberries and make a nice little summery treat!
Ingredients:
Batter:
- 1 1/4 (175 g) cups all-purpose flour
- 2 tbsp matcha powder*
- 1 tsp baking soda
- 3/4 cup brown sugar
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1/2 cup veggie oil
- 2 large eggs
Frosting:
- 1 1/2 cups whipping cream (35% fat)
- 1 cup white chocolate
Extra matcha powder and strawberries as decorations.
Yields ~ 12 cupcakes.
*Note: Don't go with the cheapest matcha powder out there as cheap matcha tends to taste more bitter. It also tends to have more of a brown-ish hue, whereas good quality matcha will have a strong green colour. Matcha powder is not to be confused with matcha latte mix, etc.
Pre-heat the oven to 350°F. For the batter, mix the dry ingredients in a bowl with a whisk. Make sure to sift the matcha powder before adding it. Next, add remaining ingredients (brown sugar, buttermilk, veggie oil and eggs) and mix at medium speed until well-combined.
Evenly distribute the batter in a muffin pan lined with 12 paper muffin cups. Make sure to only fill the cups to approximately 2/3. Bake for ~20 minutes at 350°F or until you can poke the cupcake with a toothpick without batter sticking to it.
For the frosting, melt the white chocolate in approximately 1/2 cup of whipping cream (either in a microwave or in a waterbath). Let the mixture cool in the fridge for at least 30 minutes. In the meantime, beat the remaining whipping cream to stiff peaks. Fold the cold white chocolate mixture into the whipping cream until well-combined and store it in the fridge.
Cupcakes should be frosted and dusted with the matcha powder right before serving as the matcha powder tends to get a little soggy after a while if it is in contact with the frosting for too long.
I find that it is easiest to simply frost the cupcakes with a spoon, however you can obviously use whichever way you prefer.
This is an optional additional step, but I like to serve the cupcakes with strawberry slices as the red of the strawberry really makes the green matcha pop. Plus, the freshness of the strawberry is a welcome addition to the decadence of these white chocolate-matcha cupcakes. I hope you enjoy baking (and eating!) these! :)
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