Matcha Cupcakes with Matcha Buttercream Frosting for Easter

I bought 2 cans of matcha powder from Singapore last year. Came back to Dubai, put them in my store, and forgot all about them. Out of sight, out of mind. By the time I remembered to take them out, they are passed their expiry date.

I thought there goes my chance of making anything with matcha because it’s so difficult to get matcha powder in Dubai. Green tea, yes, especially those in tea bags are available everywhere. But matcha powder is a different story.

While shopping at Carrefour a couple of days back, I decided to check out the ethnic food corner again to try my luck. To my delight, sitting pretty on the shelf are packets of matcha powder. Doesn’t matter that there is only one brand and type available. I just had to get it. So expect a few matcha recipes coming up!

First on the list, matcha cupcakes! If you love matcha like I do, you will absolutely adore these cupcakes. Unlike the usual cupcakes that are denser, these matcha cupcakes are lighter, softer and fluffier. They are divine! I had to force myself to give some away because I just can’t stop eating them.

I initially piped a swirl of matcha buttercream frosting on the cupcake but since Easter is this week, I decided to turn them into Easter cupcakes by piping the matcha buttercream as grass and topping it with Easter eggs.

Here’s the recipe for matcha cupcakes with matcha buttercream frosting, partly adapted from Amy’s Food Adventures. Enjoy!

MATCHA CUPCAKES WITH MATCHA BUTTERCREAM FROSTING
Makes 16 cupcakes

Ingredients for cupcakes:

• 175 gram cake flour
• 2 teaspoon baking powder
• ¼ teaspoon salt
• 120 ml milk
• 2 tablespoon matcha powder
• 113 gram unsalted butter, room temperature
• 100 gram granulated white sugar
• 2 large egg yolks, room temperature
• 2 large egg whites, room temperature
• 1/8 teaspoon cream of tartar
• Additional 50 gram granulated white sugar

Ingredients for matcha buttercream frosting:

• 170 gram unsalted butter, room temperature
• 130 gram icing sugar
• ¼ teaspoon salt
• 1 tablespoon matcha powder
• A little green food color (optional)

To prepare cupcakes:

1. Preheat oven to 180°C. Line baking tray with 16 cupcake cases.
2. In a mixing bowl, sift together flour, baking powder and salt. Set aside.
3. Whisk milk and matcha powder together. Set aside.
4. In the bowl of your electric mixer, beat butter until soft. Add 100 gram sugar and beat till light and fluffy (takes about 3 minutes). Add in eggs yolks, one at a time, beating well after each addition.
5. Alternately add in the flour mixture and milk mixture, in three additions. Start and end with the flour mixture. Beat until well mixed.
6. In another clean bowl, beat egg whites until bubbles formed. Add cream of tartar and beat until mixture turns white. Add in 50 gram sugar and beat until stiff peaks form.
7. With a rubber spatula, gently fold the egg whites into the batter, a third at a time.
8. Spoon batter into the prepared cupcake cases, ¾ full. Bake for about 15 to 18 minutes, until a toothpick inserted in the center of the cupcake comes out clean. Remove from oven and place on a wire rack to cool completely before frosting.

To prepare matcha buttercream frosting:

1. In the bowl of your electric mixer, beat butter at medium-high speed until soft.
2. Gradually add in the icing sugar, starting at low speed and increasing the speed when sugar has been incorporated. Beat until smooth.
3. Add in matcha powder, green food color and salt. Continue to beat until well-mixed.

To assemble:

1. Pipe a swirl of frosting using Wilton 1M tip on each cupcake and garnish with sprinkles.
2. Or pipe a bed of grass using Wilton #233 tip on each cupcake and top with 3 chocolate easter eggs.