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How to make Matcha Milkshake Cupcakes, make your own matcha, matcha recipies, matcha cupcake recipe
Green tea dessert fans will fall in love with this matcha cupcake filled with white chocolate ganache.
INGREDIENTS
•429g all-purpose flour
•265g caster (superfine) sugar
•1/2 tsp salt
•3 tsp baking powder
•375ml of milk
•125ml vegetable oil
•125g unsalted butter, softened
•2 tbsp Greek yogurt (can substitute with sour cream)
•1 tsp vanilla extract
•2 large eggs
•3 tbsp matcha powder (see notes) + 2 tbsp to dust
•x 20 white ball candies. Can be any flavour
•White Choc Ganache
•300g white cooking chocolate
•150ml cream (35% fat content)
•50g butter (unsalted)
•Frosting
•1 batch fluffy vanilla buttercream frosting + keep 1 cup as plain vanilla for the top
•3 tbsp green tea powder
LET’S GET COOKING…
1.To make the white choc ganache, combine all ingredients together in a large mixing bowl and microwave for 1 min. Mix and then continue mixing for 1 min at a time until mixture is smooth. Set aside.
2.Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
3.In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar, matcha powder and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
4.Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
5.Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
6.Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
7.Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
8.To flavour the frosting, combine all but one cup of the buttercream with matcha powder and mix in well.
9.Fit the end of a piping bag with an open star tip and frost a low swirl of frosting, dust with matcha powder and pipe a swirl of vanilla frosting using a wilton 35b before you finish them off with a white candy ball and a paper straw on the side.
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