March 23, 2009

Chocolate Matcha Cupcakes

I made Bakerella's Bundt Cake into cupcakes.

Yields: 12 cupcakes

Chocolate Mixture
¾ cup all-purpose flour
¼ cup cocoa
¾ tsp. baking powder
¼ tsp. salt


Matcha mixture
¾ cup all-purpose flour
2 tbsp. matcha powder
¾ tsp. baking powder
¼ tsp. salt


Wet ingredients
1 ½ cups sugar
½ cup unsalted butter, room temperature
2 eggs, room temperature
¾ cup + 2 tbsp. milk, room temperature
½ tsp. vanilla

  • Preheat oven to 325 degrees. Line muffin pan w/paper liners.
  • With a wire whisk, mix the dry ingredients for the chocolate mixture in a small bowl and set aside.
  • In another small bowl, do the same for the matcha mixture.
  • Using a mixer, cream the butter and sugar. Add the eggs, milk and vanilla and mix until thoroughly combined.
  • Divide the creamed mixture evenly in two separate bowls.
  • Slowly add the chocolate mixture to one half of the creamed mixture and mix thoroughly.
    Then, add the matcha mixture to the other half of the creamed mixture and mix thoroughly.
  • Drop one tablespoon of each mixture into the prepared pan, until it's about 3/4 full.
    For a marbled effect, gently run a knife through the two batters in a swirling motion. (Once or twice will do the trick.)
  • Bake for about 18-22 minutes.
Wrapped, frosted with Chocolate Swiss Meringue Buttercream, recipe to follow.


Unwrapped


Cut open


THE VERDICT: "WOW!" This is a keeper! The green tea-chocolate flavor is intense. The cake is moist & delicate. I didnt even eat it with the frosting. All you need is a hot cup of green tea or a glass of milk.

3 comments:

echinela said...

omg.. that look soooooo good.

Sassy said...

hmm i have to try this. I like matcha and chocolate :)

pink said...

You've got some great ideas, K! Good job, as always.

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