Hello everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Matcha Green Tea Cupcake one of my favorites food. For mine, I am going to make it a little bit tasty. This is gonna smell and look deliciou

The Ingredients need to make Matcha Green Tea Cupcakes:

1. Prepare of 《The toppings (optional)》
2. Prepare 1 of Ama-natto, to decorate
3. It’s 1 tbsp of The syrup from the chestnuts (if using chestnuts) [1/2 tbsp]
4. Prepare 1 of [amounts for 3 cupcakes in brackets]
5. It’s 90 grams of Unsalted butter [45 g]
6. Prepare 70 grams of Sugar [35 g]
7. You need 2 of Eggs [1]
8. It’s 90 grams of ◎ Cake flour [45 g]
9. Prepare 70 grams of / Sugar
10. It’s 90 grams of / ◎ Cake flour
11. It’s 2 tbsp of ◎ Cornstarch [1 tbsp]
12. You need 6 grams of ◎ Matcha [3 g]
13. Prepare 2 tbsp of / ◎ Cornstarch
14. Prepare 6 grams of / ◎ Matcha
15. It’s 1/2 tsp of ◎ Baking powder [1/4 teaspoon]
16. It’s 1/2 tsp of / ◎ Baking powder

Step to make Matcha Green Tea Cupcakes:

1. Preparation Put butter in a bowl and bring to room temperature. Sift the ◎ ingredients together. Bring the egg(s) to room temperature too.
2. Whisk butter until smooth. Add sugar in 2 to 3 batches, mixing well between addition
3. Beat the egg well and add to the butter little by little Preheat the oven to 350°F/180°C.
4. Add the ◎ dry ingredients in 2 to 3 batches, cutting in with a rubber spatula.
5. Divide the batter evenly in lined muffin cups, and smooth out the surface.
6. If you are adding toppings, put them on now. Bake the cupcakes in the preheated oven for about 15 minute
7. If a skewer inserted in the middle comes out without raw batter on it, the cupcakes are done. Cover loosely with plastic wrap while the cupcakes are still warm, let cool and serve.
8. If adding chestnuts Brush the tops with the syrup the chestnuts are packed in. When I use chestnuts, I reduce the sugar in the batter a little, but thats up to you.
9. Cherry blossom version I tried using salt preserved cherry blossoms in the spring, and they were delicious - I recommend them. De-salt the cherry blossoms first, and top on the cupcakes in Step 6.
10. To add anko (not listed) Make small balls of anko using plastic wrap, and partially freeze. Drop into the the batter and bake. I received feedback from users and it looked delicious, so I tried it myself.
11. Wrap to give as gift I think the cupcakes taste better and are moist after a day. You can freeze them too.
12. Bonus You can add green tea liqueur too. Add liqueur after Step 1. Mix in the ◎ ingredients first, to prevent the batter from separating. You can also sprinkle a little liqueur on the cakes after baking.
13. Bonus I topped the cupcakes with adzuki bean flavored round chocolates from Hokkaido that my friend sent me. I used mini-cupcakes (35 ml), and baked for 11 minutes or so.
14. Bonus I topped the cupcakes with my favorite Kinako chocolate black beans from Ugetsu. After letting the cupcakes cool for a day, the black bean becomes soft and is a nice accent. I recommend this if you can get these chocolate

So that’s going to wrap it up with this exceptional food Matcha Green Tea Cupcake Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!