Matcha cupcakes with matcha frosting

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This was a second trial run for a matcha cake that I was asked to make. As I hadn’t attempted making a matcha cake before I hadn’t quite realised the importance of using matcha powder over just normal green tea powder. The first trial run using a mix of green tea and matcha powder wasn’t quite a disaster but I certainly didn’t get the lovely green hue and earthy flavour that I did with this second run.

The cake recipe is adapted from greenteatoday.com and the frosting recipe is a cooked flour frosting recipe from leelabeanbakes.com, which is fast becoming my go-to frosting recipe.


 

Matcha Cake - adapted from greenteatoday.com

1 cup (125g) plain flour
1 cup (125g) cake flour (or plain flour with 2 tablespoons substituted 
with cornflour)
1 teaspoon salt
1 teaspoon bicarbonate of soda (baking soda)
5 to 6 teaspoons matcha powder
120g light brown sugar
120g caster sugar
1 cup (250ml) sunflower oil
1 cup (250ml) plain yoghurt
2 teaspoons vanilla extract
3 eggs

Matcha Cooked Flour Frosting - adapted from leelabeanbakes.com

3 tablespoons flour
½ cup (125ml) double cream
½ cup whole milk
180g granulated sugar
1 cup (approx. 226g) unsalted butter at room temperature
¼ teaspoon salt
1 teaspoon vanilla extract
4-5 teaspoons matcha powder

For the cake:

  1. Line 2 x 12 cup muffin/cupcake tray with paper cases (or grease and line the base of 2 x 9″ cake pans). Pre-heat the oven to 180°C (for fan-assisted ovens lower by 10°C).
  2. In a bowl, sift together both flours, baking soda, salt and matcha powder two times and set aside.
  3. In the bowl of a stand mixer beat together the eggs and both sugars using the whisk attachment. Slowly drizzle in the sunflower oil and continue beating until the mixture starts to thicken. Stir in the vanilla extract.
  4. Add the flour mixture in three additions alternating with the yoghurt, starting and ending with the flour mixture. Following each addition fold in until the ingredients are just combined.
  5. Divide the cake mixture evenly between the paper cases (or cake pans). Bake for 20-25 minutes for cupcakes or 20-40 minutes for whole cakes, or until a skewer inserted comes out clean.
  6. Cool in the muffin tray or cake pans for 10 minutes on a wire rack then remove from the tins and leave to cool completely on a wire rack. Ensure the cupcakes/cakes are completely cooled before frosting or the frosting will melt.

For the matcha cooked flour frosting:

  1. Mix together the double cream and milk. Place ¼ of the mixture into a heavy-base saucepan together with the flour.
  2. Whisk them together and cook on a low heat until the mixture begins to thicken.
  3. As it starts to thicken, add the remaining milk/cream mixture and the granulated sugar. Continue to whisk vigorously to remove any lumps.
  4. Continue to whisk until the mixture starts to boil. Then cook for an additional minute, whisking as you cook. The cooked flour mixture will thicken slightly. Remove from the heat and allow to cool completely, covering the mixture with cling film to prevent a skin forming over the top. If the mixture is still lumpy push it through a sieve before cooling. The mixture can be placed in the fridge to speed up the cooling process.
  5. In a mixing bowl whip the butter on medium speed until fluffy.
  6. Add the cooked flour mixture and salt and continue to beat until combined.
  7. Add the vanilla extract and mix well.
  8. Finally add the matcha powder and beat until fully incorporated and the frosting is light and fluffy.
  9. Decorate the cupcakes with beautiful swirls of frosting.

I also added a surprise chocolate ganache centre to these cupcakes but if it’s not necessary if you prefer to have a pure matcha experience.

 

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