This is one of the ways in which I enjoy matcha when I buy a packet of matcha green tea powder. I always buy a small quantity at one time, and once it’s opened, I keep it in the freezer and try to use it all within a month. Mostly, I enjoy drinking matcha in the traditional style by simply adding hot water and whisking. But matcha is so versatile in cooking and baking!
I absolutely love this matcha cupcake. The base cupcake has a wonderful flavour that pairs matcha and vanilla. The matcha whipped cream frosting is also well-balanced in its creaminess, just like a matcha frappuccino.
This recipe of the base cupcakes is adapted from Twist by Martha Collison. I made adjustments for the ingredient balance, seeking the right amount of matcha powder for the cake and frosting, and replacing caster sugar with brown sugar that has a natural molasses flavour and goes well with green tea.
In Japan, matcha dessert is often combined with a black sugar syrup, Kuromitsu, which is similar to molasses but slightly lighter. I use Billington’s light brown soft sugar for this recipe and consistently have good results.
The cupcakes taste really nice. But my piping skill is not good enough yet! I want to learn more about piping techniques, and how to make prettier swirls of cream. Otherwise, the little cakes with matcha whipped cream would be perfect for teatime or sharing with friends.
Here’s what to do.
For 12 cupcakes:
- 160g self-raising flour (if you use plain flour, add 1 and 1/2 teaspoons of baking powder)
- 1 tablespoon matcha powder
- 180g brown sugar
- 70g unsalted butter, softened
- 2 eggs
- 80g milk
- 1 teaspoon vanilla extract
For the whipped cream frosting:
- 300g double cream
- 4 tablespoons icing sugar
- 3 teaspoons matcha powder
- Preheat the oven to 180°C (160°C fan/350°F). Line a cupcake tin with 12 cupcake cases.
- In a large bowl, combine the flour, matcha powder, brown sugar, butter, and baking powder if you are using it. Mix until the mixture resembles fine breadcrumbs.
- In a small jug, combine the eggs, milk, and vanilla extract. Add the mixture a little at a time to the large bowl. Beat until it is all combined and becomes smooth, with no lumps.
- Pour the mixture evenly into the 12 cases, filling each one no more than two-thirds full.
- Bake for 15-18 minutes until the cake has risen and is a light golden colour.
- Leave to cool for 10 minutes in the tin. Then remove and leave to cool completely.
- Into a large bowl, add the double cream, icing sugar and matcha powder. Using an electric hand-held whisk, whip at medium-high speed for a few minutes, until peaks form. Continue to mix at a high speed setting for a minute, until the frosting holds stiff peaks. Do not over-beat.
- Fit your piping bag with a medium star tip and fill it with the cream. Slowly pipe around the circumference of the cupcake. Start to spiral inward as you pipe, finishing in the middle with a little peak. Enjoy!