Strawberry Matcha Cupcakes 🍓🍵

Updated at: Sat, 02 Nov 2024 11:39:44 GMT

Step 1

Preheat the oven to 160c. Line a cupcake tin with muffin liners and set aside.

Step 2

In a large bowl, using an electric mixer, beat the eggs and caster sugar for about 7-8 minutes until tripled in size. The mixture should be thick and pale in colour.

Step 3

Sift and whisk together the flour, matcha powder, salt and baking powder in a large bowl. Set aside.

Step 4

In a small saucepan, heat the milk and butter until the butter is just melted. The mixture should be hot but not boiling.

Step 5

Sift 1/3 of the dry ingredients into the egg mixture and fold gently until combined. Sift another third and fold again. Repeat for the remaining dry ingredients and stop immediately once you don’t see any more flour in the batter.

Step 6

Combine the hot milk mixture, vanilla and oil in the empty flour bowl and incorporate about a cup of batter into the hot liquids. You can whisk vigorously here as this mixture will be folded back into the main batter.

Step 7

Gently fold the milk mixture back into the batter until smooth. The final batter should be pourable and slightly viscous but not liquidy.

Step 8

Using an ice cream scoop, portion the batter into the muffin cups, filling 75% of the way full.

Step 9

Bake for 25-30 minutes or until a toothpick comes out clean. Once done, cool the cupcakes for 5 minutes in the tin before transferring to a cooling rack.

Step 10

In a large bowl using an electric mixer, whip the cream, sugar and vanilla on high speed until soft peaks form. Transfer 1/4 of the cream to a small bowl and beat until stiff peaks form. Transfer this cream to a piping bag fitted with a small star tip and set aside.

Step 11

To the remaining cream, add the freeze dried strawberry powder and a little bit of pink food colouring if desired. Continue beating until stiff peaks form. Transfer to a piping bag fitted with a large star tip. (Wilton 1M tip is perfect)

Step 12

Once the cupcakes have fully cooled, pipe a swirl of strawberry cream. Transfer strawberry jam to a piping bag and fill with strawberry jam if desired. Then pipe a small ring of the vanilla whipped cream on top. Top each cupcake with a half or full strawberry. Decorate with fresh thyme if desired.

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