Cupcakes with the beautiful green color of matcha. Decorate it with nuts to your liking!
Photographed by Takeshi Noguchi
Calorie count is for a piece
Excludes time spent bringing the butter to room temperature and cooling the cupcakes.
Ingredients (Makes 6)
- 90 g butter (unsalted)
- 90 g granulated sugar (fine)Note
Or regular sugar
- 75 g beaten egg
- 85 g plain flour
- 1/3 - 1/2 tsp baking powder
- 1 tbsp matcha green tea powder
- 1/3 tbsp granulated sugar
- 1 1/3 tbsp water
- 1/8 tsp matcha green tea powder
In a bowl, combine the butter and the granulated sugar and mix together with a rubber spatula until integrated.
Use a hand mixer set to high speed to cream the sugar and butter, continuously moving it in a circular motion through the butter and sugar until the mixture becomes whitish and creamy (usually about 5 min).
Add 1/4 of the beaten egg and use the hand mixer to mix for about 2 min. Repeat, adding another 1/4 of the egg at a time and mixing for 2 min each time. The mixture should have roughly doubled in volume compared to the creamed butter and sugar before adding the egg.
Sift the ingredients for [A], then sift them again to add to the bowl.
Mix together the contents of the bowl using a rubber spatula, scraping diagonally down the inside of the bowl to the bottom, using the wide edge of the spatula. Bring the spatula back up and scrape down along the edge of the bowl to bring more of the batter down into the center, and rotate the bowl slightly in front of you as you do so. Repeat about 30 times.
Once the batter has been mixed enough that there is no "graininess" remaining, mix 60 to 80 more times until the batter becomes completely smooth.
Pour 1/6 of the batter into each of 6 cupcake cups or 6 cups of a cupcake pan and smooth out the surfaces. Bake at 180°C for about 25 min.
Make the [syrup]: Combine the granulated sugar and water in a saucepan and heat. When the granulated sugar has completely dissolved, remove from heat and let cool, then stir in the matcha green tea powder to dissolve.
When the cupcakes have finished baking, remove from the pan and, while still hot, apply the [syrup] to the top of each cupcake. Wrap in plastic wrap after cooling. Ready to eat once cooled, and should keep for about 1 week.