Matcha cupcakes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 170°C and line a muffin tin with cupcake liners.

Step 2

In a large bowl, whisk the egg whites until stiff peaks form. Gradually add the sugar and continue to whisk until the mixture is thick and glossy.

Step 3

Add the egg yolks and gently fold them into the mixture until just combined.

Step 4

Sift 110g of flour and 10g of matcha powder into the mixture and gently fold until just combined.

Step 5

Add the oil and milk and continue to fold until just combined.

Step 6

Fill the cupcake liners about two-thirds full with the batter. Bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Step 7

Allow the cupcakes to cool completely.

Step 8

To make the cream filling, in a large bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue to whip until the mixture is thick and creamy.

Step 9

Add the cream cheese and gently fold until just combined.

Step 10

Once the cupcakes have cooled, use a sharp knife to cut a small cone-shaped section from the top of each cupcake. Fill the hole with the cream filling and replace the top of the cupcake.

Step 11

Add the strawberries on top of the cupcakes.