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
Ingredients
- 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
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