Matcha Hokkaido Cupcakes 抹茶北海道杯子蛋糕

you may also like to check on these recipes with different filling flavour (here & here） 您可能会喜欢这两款不同口味的馅料（按这里&这里）就看到食谱了

Matcha Hokkaido Cupcakes

These delectable Matcha Hokkaido Cupcakes are light and soft and you'll definitely reach out for another piece of this tiny, soft spongy chiffon cake 

Author Ann Low

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Afternoon tea, Snack

Cuisine Japanese

Servings 13 cupcakes

Ingredients

 

MetricUS Customary

• 3 egg yolks - used large eggs
• 15 g caster sugar
• 1 tbsp honey
• 45 ml corn oil
• 60 ml fresh milk
• 70 g cake flour or plain flour
• 1 tbsp matcha powder
• 3 egg whites
• 25 g caster sugar

Filling

• 40 ml hot milk
• 1 tbsp matcha powder - sifted
• 1 tbsp honey
• 70 ml non-diary whipping cream

Instructions

 

• Preheat oven to 170 deg C. Arrange 13 cupcake liners on baking tray.
• Use hand whisk to whisk the egg yolks, honey and sugar till pale in colour. Add in corn oil and milk, mix well.
• Sift in flour and matcha powder in 2 batches into egg mixture, stir to combine.
• With an electric mixer, whisk egg whites until foamy, gradually add sugar and continue beat till soft peak form.
• Take out ⅓ of egg white and mix into egg yolk batter with a rubber spatula. Fold in balance egg white till well combined.
• Scoop batter into paper liners to about ¾ full and bake for about 20-25 minutes at the middle rack of the oven.
  
• Remove cupcakes from the oven and tap them on tabletop to release the hot air and prevent shrinkage. Leave cakes to cool down completely before adding in the cream.
• Combine hot milk, sifted matcha powder and honey together, stir well and leave to cool. Whisk milk mixture and non-dairy whipping cream to near stiff peak form.
• Spoon cream mixture into piping bag and pipe into the center of the cake.Refrigerate the cuppies for a few hours. Dust with some matcha powder on top and decorate as desired before serving.
  

Nutrition

Calories: 64kcalCarbohydrates: 3gProtein: 3gFat: 5gSaturated Fat: 1gTrans Fat: 1gCholesterol: 45mgSodium: 14mgPotassium: 17mgFiber: 1gSugar: 3gVitamin A: 175IUVitamin C: 1mgCalcium: 6mgIron: 1mg

Keyword cupcakes, Matcha

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• 抹茶北海道杯子蛋糕 
• 材料：
• 3个 蛋黄 （用大鸡蛋）
• 15克 细糖
• 1汤匙 蜂蜜
• 45毫升 玉米油
• 60毫升 牛奶
• 70克 低筋面粉
• 1汤匙 抹茶粉
• 3个 蛋白
• 25克 细糖
• 馅料
• 40毫升 热牛奶
• 1汤匙 抹茶粉，过筛
• 1汤匙 蜂蜜
• 70毫升 植物性奶油
• 做法：

1. 预热烤箱至170度。 准备13个小纸杯在烤盘上。
2. 用手打蛋器将蛋黄，蜂蜜及糖搅打至白。加入玉米油和牛奶，拌匀即可。
3. 面粉和抹茶粉分两次筛入蛋糊里，搅拌均匀。
4. 用电动打蛋器把蛋白打至起泡，慢慢倒入细糖，打至湿性发泡的状态。
5. 把1/3蛋白霜倒入蛋黄面糊里，用橡皮刮刀翻拌均匀。把剩余的蛋白霜倒入，再翻拌均匀即可。
6. 把面糊倒入纸杯至3/4满。送进预热烤箱，放在中层烤约20-25分钟。
7. 取出烤好的蛋糕连烤盘在桌面大力的敲2-3下，敲出气泡（这样蛋糕烤好后就不会萎缩的太厉害了）。蛋糕完全冷却后才挤入馅料。
8. 热牛奶，抹茶粉及蜂蜜一起搅匀，待凉。牛奶混合物和植物性奶油搅匀，打发至湿性发泡的状态即可。
9. 用小圆孔的裱花嘴从中间插入蛋糕内部，在内部挤入奶油馅。挤到蛋糕表面微微鼓起即可。把蛋糕放入冰箱冷藏数小时。最后在蛋糕上撒一些抹茶粉即可食用。