…und zum eisgekühlten Matcha Latte gibt’s heute Nachmittag
“Matcha Strawberry Cupcakes” ;-)! Danke für’s Teilen “sweetest kitchen”!
This is my third and final entry into Iron Cupcake: Earth this month.
This is also my favorite entry, matcha strawberry cupcakes.
I loved this cupcake! It is one of the best I’ve made in ages. The cake is a basic vanilla cake, borrowed from Billy’s Bakery, flavored with matcha, or green tea, powder. Inside the cupcake is a filling of strawberry preserves, for a big strawberry taste. Swirled on top is fresh strawberry Swiss meringue buttercream, which is really lovely. It also does actually taste like strawberries, unlike my first strawberry cupcake entry, which used heaps of strawberry puree but did not taste like strawberry.
This cupcake, however, did taste like strawberries and matcha. With one bite you will first taste the strawberry. After that bite is swallowed, the flavor of the matcha hits. I really really love this cupcake, but I think I’ve already said that!
I used Billy’s vanilla cupcake recipe because this is my favorite vanilla cupcake recipe. They always come out moist and soft and were perfect for the addition of matcha – I just added the powder to the dry ingredients.
The buttercream comes from Martha Stewart. It takes a lot of mixing to make this particular buttercream, so a stand mixer is a necessity. The buttercream came out perfectly and the softness of it matched well with the moist cake.
I divided both of these recipes in half, which is why some of the ingredient amounts in the recipe may look a bit funny.
Here are the recipes I used to make these cupcakes…
Adapted from Billy’s Bakery & Martha Stewart
Makes 12 cupcakes
3/4 cup + 2 tablespoons cake flour, not self-rising
1/2 cup + 2 tablespoons all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon fresh matcha powder
1/2 cup unsalted butter, softened, cut into 1-inch cubes
2 large eggs
1/2 cup whole milk
1/2 teaspoon pure vanilla extract
Strawberry jam or preserves
Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, salt and matcha powder; mix on low speed until combined. Add butter, mixing until the cubes of butter are peanut-sized or a little smaller.
In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
Divide batter evenly among liners, filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Transfer to a wire rack to cool completely. Once cupcakes have cooled completely, using the cone method, fill cupcakes with strawberry jam or preserves.
Adapted from Martha Stewart
Makes about 2 1/2 cups
2 large egg whites
1/2 cup + 2 tablespoons sugar
1 1/2 sticks unsalted butter, softened, cut into small pieces
3/4 cup fresh strawberries, pureed
Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.
Switch to a paddle attachment. With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate for up to 3 days. Bring to room temperature, and beat on low speed until smooth before using.
Because of the egg whites and jam in these cupcakes, it is best to store them in the refrigerator. Let them return to room temperature again before enjoying.