These matcha (green tea powder) cupcakes are rich in flavor, yet light in texture, and not as sweet as most other cupcakes. They have a delicate but very noticeable flavor. The almonds on top bring the flavors of the earthy cupcake and the sweet & tart frosting together very nicely.
If you like a sweeter cupcake, you will probably want to increase the sugar in the batter to 1 cup and/or decrease the amount of matcha slightly.
Raspberry Almond Matcha Cupcakes
(adapted from http://community.livejournal.com/bakebakebake/1344854.html)
makes 12-14 cupcakes
3 oz white chocolate, chopped
1 cup all purpose flour
1 1/2 tablespoons matcha powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs, room temperature
1 teaspoon almond extract
1/2 cup vanilla yogurt
1/2 cup water
Preheat oven to 350ºF and line 12-14 muffin tins with paper liners.
Melt the chopped chocolate in a double boiler, stirring until melted and smooth. Remove from heat and set aside to cool slightly.
Whisk flour, baking powder, baking soda, salt, and matcha powder in a medium bowl and set aside.
In a large bowl, beat butter and sugar until smoothly blended and creamy.
Mix in melted chocolate. Add eggs one at a time, mixing until each is blended in. Add vanilla and beat until the mixture is creamy.
Mix in yogurt until no streaks remain. Add half the flour, mix until just incorporated. Mix in water, and then the remaining flour mixture, incorporating until the batter looks smooth.
Fill the cups with a generous 1/4 cup of batter, about 1/3 inch below the top of the liner. bake just until the tops feel firm and a toothpick comes out clean, about 20 minutes. cool for 10 minutes in the pans on wire racks, then transfer out of pans onto racks and let cool completely.
Top with RASPBERRY SWISS MERINGUE BUTTERCREAM, a MATCHA RASPBERRY, and sliced almonds.
|The Dancing Cupcake :)|
RASPBERRY SWISS MERINGUE BUTTERCREAM (adapted from http://iheartcuppycakes.com/2009/10/11/happy-belated-angel-food-cupcake-day/)
3/4 cup (4 ounces) fresh raspberries, rinsed and patted dry
2 large egg whites
1/2 to 3/4 cup sugar
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
Puree berries in a food processor and set aside.
Combine egg whites and sugar in a heatproof bowl set over a pan of simmering water. Whisk constantly by hand until the mixture is warm to the touch and sugar is dissolved (the mixture should feel smooth when rubbed between your fingers.) Mix on medium-high speed until stiff peaks form, about 10 minutes.
Switch to medium-low speed and add butter a few tablespoons at a time. Mix well after each addition. After all the butter has been added scrape down the bowl.
Continue beating on low speed until buttercream becomes smooth. Don’t worry if the buttercream starts to look curdled. Just keep beating until it comes together. Add raspberry puree and beat until combined.
MATCHA RASPBERRIES (adapted from http://forums.egullet.org/index.php?/topic/124937-what-to-do-with-matcha-powder/)
1/2 pint raspberries
1 T sugar
1 T lemon juice
1/4 tsp matcha
pinch of salt
Wash raspberries and pat dry.
Combine all other ingredients in a bowl. Add raspberries, cover bowl with plastic wrap and macerate in the fridge until the sugar is dissolved (mine sat in the fridge for about 48 hours).