I’ve been craving a streusel cake lately and decided to experiment by pairing a crisp streusel topping with a chiffon cake recipe. So I went ahead and gave it a try! I’m so happy this combination didn’t fail my expectations. It totally brings out matcha fragrance after baking. The matcha streusel topping is crisp and crumbly, paired very well with fluffy airy cake. Best of all, preparation time is a total breeze, under 20 minutes of effort before baking!
Matcha Streusel Cupcakes
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Matcha Streusel Cupcakes
The matcha streusel topping is crisp and crumbly, paired very well with fluffy airy cake. Best of all, preparation time is a total breeze, under 20 minutes of effort before baking!
Ingredients
Matcha Streusel toppings
- 1.5 tsp matcha powder - sifted
- 30 g cake flour or plain flour - sifted
- 25 g caster sugar - or coarse sugar
- 25 g cold butter - chopped
Cake recipe
- 4 egg yolks - 65g with shell
- 50 g fresh milk
- 50 g corn oil
- 1 tbsp matcha powder - sifted
- 60 g cake flour or plain flour
- 1 tbsp cornstarch
Meringue
- 4 egg white
- 1/2 tsp lemon juice
- 70 g caster sugar
Instructions
- Combine all ingredients for toppings. Rub butter quickly into flour mixture until you get a coarse, crumbly texture. Keep chill in fridge for later use.
- Stir oil and milk together, blend well to emulsified stage with a hand whisk. Then add matcha powder and stir well mixture to smooth.
- Sieve cake flour and corn starch together into step 1. Stir well mixture to a thick batter. Add egg yolks, mix well again and set aside.
- Make meringue - Beat egg whites and lemon juice until foamy. Add sugar mixture in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
- Fold 1/3 of meringue into matcha batter, mix well to smooth. Then pour it back to the remaining meringue and fold well with hand whisk or a rubber spatula.
- Scoop or pour batter into muffin cups or pan lined with cupcake liners 80 percent full. Gently tap pan to release air bubbles and then scatter matcha streusel on top of batter.
- Bake in the preheated oven (middle rack) at 140 degrees C for 30 minutes or skewer inserted into cake comes out clean.
- Remove muffin cups or pan out from oven after baked and (no need to overturn cakes) leave cakes to cool and enjoy!
Notes
Please keep in mind that all oven temperatures and baking time varies.
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- 抹茶酥粒纸杯蛋糕 Matcha Streusel Cupcakes
- 这款抹茶酥粒配搭轻柔抹茶蛋糕真的很不错 ~
- 材料:
- 抹茶酥粒撒面
- 1.5茶匙 抹茶粉, 过筛
- 30克 底筋或中筋面粉, 过筛
- 25克 细砂糖或粗砂糖
- 25克 冷牛油, 切小块
- 4 个 鸡蛋 （鸡蛋65克一个)
- 50克 牛奶
- 50克 玉米油
- 1汤匙 抹茶粉, 过筛
- 60克 低筋面粉或中筋面粉
- 1汤匙 玉米淀粉
- 蛋白霜
- 4个 蛋白
- 1/2茶匙 盐或柠檬汁
- 70克 细砂糖
做法:
- 将抹茶材料混合一起成小碎粒，收入冰箱冷藏，备用
- 将玉米油和牛奶搅拌均匀至乳化. 然后加抹茶粉, 搅拌均匀至顺滑.
- 筛入面粉和玉米淀粉到步骤(1), 搅匀至浓稠. 加入蛋黄，再搅匀, 备用.
- 蛋白霜 – 蛋白和柠檬汁打致起泡泡，砂糖分3次加入，打致硬性发泡.
- 取出1/3蛋白霜到抹茶糊里翻拌均匀，然后倒入剩下的蛋白霜中，用蛋抽或刮刀翻拌均匀即可.
- 将抹茶糊舀入或倒入玛芬盘（纸杯）中至8分满. 轻轻的震出气泡. 然后撒上抹茶酥粒.
- 放入预热烤箱（中层）140度烤30分钟或竹签插入蛋糕内部拔出没有粘糊，就表示熟了。
- 烤好后的蛋糕从烤箱取出待凉，无须倒扣.
- 烤箱温度和烘烤时间务必根据自家烤箱来定