Matcha Cupcakes

Preparation info

  • Difficulty

    Medium

  • Makes about

    20

    cupcakes

Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

Ingredients

Dry Ingredients

  • 250 g (9 oz/1⅔ cups) plain (all-purpose) flour
  • teaspoons matcha green tea powder
  • teaspoons baking powder
  • 1 pinch salt

Ingredients for Whisking

  • 6 eggs
  • 250 g (9 oz/1 cup) unsalted butter, at room temperature
  • 225 g (8 oz) caster (superfine) sugar

Raspberry Frosting

  • 125 g ( oz) raspberry jam
  • 125 g ( oz/½ cup) unsalted butter, softened
  • 225 g (8 oz) icing (confectioners’) sugar

Method

The Matcha Cupcake

Preheat the oven to 160°C (315°F/Gas 2–3). Combine the dry ingredients together. Using an electric mixer, beat the eggs on a high speed until light and fluffy. Whisk the softened butter and sugar together vigorously, then alternately add the combined dry ingredients and the eggs. Carefully combine. Fill silicon moulds or two muffin tins with paper liners and divide the batter between them. Cook in the oven for about 25 minutes. Allow to cool. Turn out the cupcakes and spread frosting on each one using a spatula.

The Raspberry Frosting

Heat the raspberry jam in a small saucepan, strain to remove the seeds, then cool. Beat the butter and sugar together in a food processor or with a spatula until smooth. Add the strained raspberry jam and mix again vigorously for at least 5 minutes. The mixture will become creamy and is then ready to use.