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.
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
Enjoyed this post? Never miss out on future posts by following >> Anncoo Journal!