Matcha Green Tea Cupcakes
Matcha Green Tea Cupcakes

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, matcha green tea cupcakes. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Matcha Green Tea Cupcakes is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Matcha Green Tea Cupcakes is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have matcha green tea cupcakes using 16 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Matcha Green Tea Cupcakes:
  1. Prepare 《The toppings (optional)》
  2. Take 1 Ama-natto, to decorate
  3. Make ready 1 tbsp The syrup from the chestnuts (if using chestnuts) [1/2 tbsp]
  4. Make ready 1 [amounts for 3 cupcakes in brackets]
  5. Take 90 grams Unsalted butter [45 g]
  6. Prepare 70 grams Sugar [35 g]
  7. Prepare 2 Eggs [1]
  8. Make ready 90 grams ◎ Cake flour [45 g]
  9. Make ready 70 grams / Sugar
  10. Take 90 grams / ◎ Cake flour
  11. Make ready 2 tbsp ◎ Cornstarch [1 tbsp]
  12. Take 6 grams ◎ Matcha [3 g]
  13. Make ready 2 tbsp / ◎ Cornstarch
  14. Take 6 grams / ◎ Matcha
  15. Take 1/2 tsp ◎ Baking powder [1/4 teaspoon]
  16. Take 1/2 tsp / ◎ Baking powder
Instructions to make Matcha Green Tea Cupcakes:
  1. Preparation: Put butter in a bowl and bring to room temperature. Sift the ◎ ingredients together. Bring the egg(s) to room temperature too.
  2. Whisk butter until smooth. Add sugar in 2 to 3 batches, mixing well between additions.
  3. Beat the egg well and add to the butter little by little Preheat the oven to 350°F/180°C.
  4. Add the ◎ dry ingredients in 2 to 3 batches, cutting in with a rubber spatula.
  5. Divide the batter evenly in lined muffin cups, and smooth out the surface.
  6. If you are adding toppings, put them on now. Bake the cupcakes in the preheated oven for about 15 minutes.
  7. If a skewer inserted in the middle comes out without raw batter on it, the cupcakes are done. Cover loosely with plastic wrap while the cupcakes are still warm, let cool and serve.
  8. If adding chestnuts: Brush the tops with the syrup the chestnuts are packed in. When I use chestnuts, I reduce the sugar in the batter a little, but that's up to you.
  9. Cherry blossom version: I tried using salt preserved cherry blossoms in the spring, and they were delicious - I recommend them. De-salt the cherry blossoms first, and top on the cupcakes in Step 6.
  10. To add anko (not listed): Make small balls of anko using plastic wrap, and partially freeze. Drop into the the batter and bake. I received feedback from users and it looked delicious, so I tried it myself.
  11. Wrap to give as gifts. I think the cupcakes taste better and are moist after a day. You can freeze them too.
  12. Bonus: You can add green tea liqueur too. Add liqueur after Step 1. Mix in the ◎ ingredients first, to prevent the batter from separating. You can also sprinkle a little liqueur on the cakes after baking.
  13. Bonus: I topped the cupcakes with adzuki bean flavored round chocolates from Hokkaido that my friend sent me. I used mini-cupcakes (35 ml), and baked for 11 minutes or so.
  14. Bonus: I topped the cupcakes with my favorite "Kinako chocolate black beans" from Ugetsu. After letting the cupcakes cool for a day, the black bean becomes soft and is a nice accent. I recommend this if you can get these chocolates.

So that is going to wrap this up for this exceptional food matcha green tea cupcakes recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!