Matcha Cupcakes
Soft and fluffy, yummy with matcha flavour ~ perfect match with a cup of matcha tea
Ingredients
- 90 g soft butter
- 70 g caster sugar
- 85 g egg - slightly beaten
- 85 g cake flour/plain flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp matcha powder
Matcha syrup (this is optional)
- 1 tbsp caster sugar
- 2 tbsp water
- 1/8 tsp matcha powder
Instructions
- Sift cake flour, baking powder, baking soda and matcha powder into a bowl and set aside.
- With an electric handheld mixer, cream the butter and caster sugar till light and pale white. Add beaten egg in batches until well combined and sift in flours the second time.
- Use a rubber spatula to fold well the mixture until batter is completely smooth.
- Pour the half of the batter evenly into a muffin lined pan and add about 2 teaspoons red bean paste over it. Cover with remaining batter and smooth out the surface. Bake at preheated oven at 180 deg C for about 25 minutes or until a skewer inserted comes out clean.
- Matcha syrup - Combine the sugar and water in a small pot and place over heat until sugar dissolved. Remove from heat and sieve in the matcha powder, stir well.
- When the cupcakes are done baking, and brush the matcha syrup on top of each cupcake while hot. Leave cakes to cool and serve.
Notes
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