Father's Day Yoda Matcha Cupcake (VIDEO)
This is the perfect matcha cupcake topped with divine white chocolate matcha frosting. Delicous, soft, moist and so easy to make!
Servings: 12 cupcakes
Ingredients
Cake
- 1 1/4 cup cake flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 2 eggs @room temperature
- 3/4 cup sugar
- 1/2 cup + 2 tbsp canola oil
- 1/4 cup milk + 1 tbsp distilled vinegar (buttermilk substitute)
- 1/4 cup heated milk + 2 tbsp matcha powder (matcha milk)
Matcha White Chocolate Frosting
- 300 ml heavy cream
- 1 tbsp matcha powder
- 1/4 cup white chocolate chips
Instructions
Cake
- Preheat the oven to 175°C or 350°F.
- In a medium bowl, whisk together the cake flour, baking soda and baking powder.
- Heat up the milk until it just boils, stir in the matcha powder until well combined and set aside to cool.
- Whisk 2 eggs on medium speed (15-20 sec). Add the sugar and continue to beat on medium speed (30 sec). Add the oil and beat on medium speed (1 min)
- Reduce to low speed and slowly add the flour mixture (in 3 parts) alternating with the buttermilk substitute and cooled matcha milk.
- Whisk till just combined and smooth. The batter will be thin. Pour batter into a lined cupcake pan - fill to ~3/4 full (Do-Not overfill)
- Bake for 15 min or until a toothpick inserted in the center comes out clean. Switch off heat and leave cupcakes in the oven for 1-2 min and then remove.
- Set aside to cool to room temperature and it’s ready for frosting.
Matcha White Chocolate Frosting
- Over a Bain Maria, melt white chocolate with 50ml heavy cream.
- Once melted, add in matcha powder and combine well. Set the matcha chocolate ganache aside to cool.
- Whip up the remaining 250ml heavy cream until stiff peaks. Add in the cooled matcha chocolate ganache and whip quickly to mix well (10-20 sec).
Assembly
- Pipe on the matcha chocolate frosting onto each cupcake.
- Decorate with Yoda ears (optional – check out the video @3.06min on how to make them).
- Cupcakes are ready to serve!