Thursday, March 3, 2011

Matcha Cupcakes with Raspberry Jam

I always want to make a filled cupcake, and I know exactly what I wanted to use--raspberry jam. So I was thinking about possible flavor I can use it with, and I came up with chocolate and matcha. I made several chocolate cupcakes before and thought it's time to try something different, so I used the matcha powder that I have! I found this matcha cupcake recipe online by Martha Steward, then I just filled it with raspberry jam and made my own experimental matcha buttercream.

The cake is moist but too cakey for my taste. Don't get me wrong though, it tastes great and have a great texture, but I think it's more suitable for making a regular size cake. It's not as fluffy as I wanted it to be. I also think I need to get a stronger tasting matcha powder. The matcha cupcakes has only hints of the matcha taste, and this is speaking from a person who know what matcha tastes like. Otherwise, to most people who didn't know it has matcha in the cupcake, it would just like a sweeter version of vanilla cupcakes.

Matcha Cupcakes (from 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

1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside.
2. 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.
3. Add butter, mixing until the cubes of butter are peanut-sized or a li
ttle smaller.
4. 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.
5. 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.
6. Transfer to a wire rack to cool completely. Once cupcakes have cooled completely, using the cone method, fill cupcakes with strawberry jam or preserves.

No comments:

Post a Comment