Matcha Cupcakes


I recently made some matcha macarons and I had some leftover matcha buttercream. Therefore, I decided to try this matcha cupcakes receipe which had been stored in my handphone for the longest time ever! Haha. Without further ado, let’s take a look at this recipe:

Recipe with Pictures

Makes about 9 cupcakes (the author made 16 cupcakes though)

Ingredient list:

  • 170g of milk
  • 1 tbsp of vinegar
  • 140g of caster sugar
  • 60g of oil (I used canola olive oil)
  • 1 tsp of vanilla essence
  • 140g of cake flour
  • 10g of matcha powder
  • 1 tsp of baking powder
  • ½ tsp of baking soda
Matcha Cupcakes - Ingredients needed
Ingredients needed

My Oven Settings:

*190°C; top and bottom heat; about 17 minutes
(Settings would differ from oven to oven. Please experiment with yours!)

Steps:

1. Line a muffin tray with cupcake cases.

Matcha Cupcakes - line your tray
Line your tray!

2. Mix 1 tbsp. of vinegar with the milk and set aside to make buttermilk.

Matcha Cupcakes - milk and vinegar

3. Whisk together sugar, oil and vanilla.

Matcha Cupcakes - sugar and oil

4. Add the buttermilk to the sugar and oil mixture.

Matcha Cupcakes - add buttermilk

5. Sift cake flour, matcha powder, baking powder and baking soda together into the above mixture in three additions. Whisk till just combined.

Matcha Cupcakes - add flour

6. Scoop this cupcake mixture into the cases and fill to ¾ full.

Matcha Cupcakes - before baking

7. Bake them in a preheated oven at the settings mentioned above or until a toothpick inserted into the centre of the muffins comes out clean.

Matcha Cupcakes - in the oven

8. Cool them completely on a cooling rack. After that, eat them just as they are or frost them with your favourite cream!

Matcha Cupcakes - final product

Recipe Only

Click to show/hide recipe

Makes about 9 cupcakes (the author made 16 cupcakes though)

Ingredient list:

  • 170g of milk
  • 1 tbsp of vinegar
  • 140g of caster sugar
  • 60g of oil (I used canola olive oil)
  • 1 tsp of vanilla essence
  • 140g of cake flour
  • 10g of matcha powder
  • 1 tsp of baking powder
  • ½ tsp of baking soda

My Oven Settings:

*190°C; top and bottom heat; about 17 minutes
(Settings would differ from oven to oven. Please experiment with yours!)

Steps:

1. Line a muffin tray with cupcake cases.

2. Mix 1 tbsp. of vinegar with the milk and set aside to make buttermilk.

3. Whisk together sugar and oil.

4. Add the buttermilk to the sugar and oil mixture.

5. Sift cake flour, matcha powder, baking powder and baking soda together into the above mixture in three additions. Whisk till just combined.

6. Scoop this cupcake mixture into the cases and fill to ¾ full.

7. Bake them in a preheated oven at the settings mentioned above or until a toothpick inserted into the centre of the muffins comes out clean.

8. Cool them completely on a cooling rack. After that, eat them just as they are or frost them with your favourite cream!

 

*Note: 
I followed the oven settings provided by the author. One moment the cupcakes were still in a beautiful shade of green but the next moment, the cupcakes turned brown! The next time I would monitor the baking and reduce the temperature the second I see them browning, but increase the total baking time.

Comments:

I feel that perhaps due to the reduction in sugar used (I used 120g instead of 140g), the cupcakes taste a bit bitter. Hence, I would use 140g or maybe, even 150g in future. Haha. I feel a bit disappointed that my cupcakes have neither the looks nor taste which the author had (Hers was a bright, beautiful shade of green)! Hopefully, they will turn out better the next time. =)

Matcha Cupcakes - final product 1

Matcha Cupcakes - final product 2

Recipe Source: https://www.facebook.com/glazeddesserts/


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Rainbow

A novice baker =)

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