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Home Dish Matcha and Red Bean Cupcakes with Matcha Buttercream Frosting

Matcha and Red Bean Cupcakes with Matcha Buttercream Frosting

Name: How to cook Matcha and Red Bean Cupcakes with Matcha Buttercream Frosting - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes 8-10 cupcakes
Cuisine: Us

Introduce

Chef :

Nadine Schweitzer

Matcha and Red Bean Cupcakes with Matcha Buttercream Frosting

I love matcha and red bean and often make these at home when guests come round to visit.

Ingredient

Food ration :

Makes 8-10 cupcakes

egg white

140 g

cake flour

1/2 tablespoon

matcha powder

1 1/4 teaspoon

baking powder

Pinch

salt

90 g

butter, soft

175 g

sugar

1/4 teaspoon

vanilla extract

egg yolk

120 ml

milk

12 teaspoons

red bean paste

57 g

butter

70-80 g

icing sugar

2 tablespoons

double cream

Handful

sliced strawberries (optional)

Cooking instructions

* Step 1

Preheat the oven to 178 degrees and line the cupcake tin with the liners. Set aside.

* Step 2

In a bowl add the egg white. With a hand whist beat egg white has reached soft peaks. Tip: this helps to give the cupcake cake a light texture.

* Step 3

In a mixing bowl add the following dry ingredients. Sift in the matcha powder and flour. Then add baking powder and salt.

* Step 4

In another mixing bowl add the butter and sugar. Cream together until light and fluffy. Then add in vanilla extract and the egg yolk. Using a hand whisk mix until fully incorporated.

* Step 5

Now add the dry ingredients and milk to the creamed mixture. Mix to combine but do not overmix.

* Step 6

Gently gold in egg white into the batter. It should not be too runny. Fill up the lined cupcake tray under half, then add a teaspoon of red bean paste. Then add more batter until filled more than half. Tip: do not overfill. Repeat the process until all the batter and red bean has been used.

* Step 7

Bake at 178C for 18-25 minutes. To check if baked insert a toothpick into the centre. If it comes clean it is ready, otherwise bake for a few minutes longer and repeat the check again.

* Step 8

Remove cupcakes from the oven, transfer onto a wire rack or large plate and leave to cool down completely.

* Step 9

To make the matcha buttercream frosting, beat the butter in a large bowl until smooth and creamy. Then add icing sugar, matcha, salt, and beat on low until incorporated. Increase the speed to high. Add vanilla and milk, continue to beat until fluffy. Tip: If the frosting is too thick or thin, add a touch more milk until it reaches your desired texture.

* Step 10

Decorate each cupcake once fully cooled down. Top with sliced strawberries (optional) and enjoy.

Note: if there is a photo you can click to enlarge it

Tag

egg white cake flour Matcha powder Baking powder Salt butter, soft Sugar vanilla extract egg yolk milk red bean paste butter icing sugar Double cream sliced strawberries (optional)

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