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Strawberry Matcha Cupcake
by
Vivbakez
(IC: instagram)
12 Cupcakes
2 hr 20 min
These cupcakes feature a light and fluffy matcha sponge, filled with a home-made strawberry jam and topped with a strawberry buttercream. I love the combination of the slightly bitter matcha flavour, and the more tangy strawberry. I like to make a Swiss meringue buttercream to achieve a light and not-so-sweet taste.
You can make these cupcakes with a stand mixer, electric hand-mixer or a whisk and good-old arm power. They can be kept for 1-2 days at room temperature, or slightly longer in the fridge. Bring to room temperature before enjoying! This is an ideal light dessert, or pair it with your morning/afternoon tea for a treat.
Check out https://www.instagram.com/vivbakez/ for more baking adventures!
Strawberry Matcha Cupcake
Recipe details
Ingredients
For the matcha sponge
- 120g (1 cup) self-raising flour
- 2 tbs matcha powder
- 125g (1/2 cup) fine white sugar
- 1/4 tsp bicarbonate of soda
- 135g room temperature butter
- 2 eggs
- 1.5 tbsp milk
- 1 tsp vanilla extract
For the Strawberry Jam
- 1-2 cups of frozen berries
- 1 tbsp sugar/honey (or more to taste)
For the Buttercream
- 2 egg whites
- 150g sugar (1 cup, 2 tbsp)
- 200g room temperature butter (cubed ~2cm)
- 2-3 tablespoons of strawberry jam
Instructions
For the sponge
- Pre-heat oven to 170C.
- Sift flour, baking soda, matcha powder, sugar and mix together into a large bowl or bowl of a stand mixer.
- Add eggs and softened butter to the bowl.
- Using a stand mixer (on medium speed), electric hand mixer or whisk, mix together the ingredients until it comes together well (about 30 seconds for electric, longer by hand probably).
- Add in milk and vanilla and mix for another minute.
- Divide batter evenly into 12-hole cupcake tin and bake for 20 minutes.
For the Strawberry jam
- Heat frozen berries in a pot and stir on low-heat for about 15 minutes until broken down.
- Add sugar or honey to taste.
For the buttercream
- Mix egg whites and sugar in a bowl over Bain-Marie (simmering water in a pot over heat - don't allow the base of the bowl to touch water), until sugar granules are all dissolved (you can test by rubbing a bit between your fingers).
- Using a mixer, beat egg whites and sugar until they reach stiff peaks.
- Add cubed butter in, one cube at a time, ensuring that it is mixed in well before adding in the next cube.
- Add in the strawberry jam and roughly mix in with a spoon.
Decorating
- Ensure that cupcakes have cooled completely, then using an apple corer or spoon, make a whole in the centre of the cupcake.
- Pipe the centre with strawberry jam.
- Put frosting into a piping bag and pipe onto cupcakes (I used 1A and 1M tips).
- Garnish with strawberry slices or matcha powder.
Tips
- To achieve the speckled look on the frosting, use an angled spatula to create lines on the inside of the frosting bag with the strawberry jam before adding in the buttercream
- If you live in a hot/humid climate like me, and the buttercream is not coming to the right consistency (liquid-y) just leave it in the fridge for about 30 minutes before mixing again.
Published September 9th, 2020 5:23 AM
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