Matcha cupcakes

Instructions

1. Step 1

   Preheat the oven to 170°C, a little lower than for regular cupcakes, and set paper liners in a muffin pan. The lower heat helps the matcha stay bright green instead of turning yellow. The oven is ready after preheating for at least fifteen minutes.

   Mark step 1 as done

2. Step 2

   Sift 170 g cake flour, 10 g matcha powder, 5 g baking powder and a pinch of salt together twice into a separate bowl. Matcha clumps easily, so thorough sifting keeps the cupcakes free of bitter dark green specks. The mixture is ready when it's an even pale green and light and fine.

   Mark step 2 as done

3. Step 3

   Put 110 g softened butter and 170 g superfine sugar in a large bowl and beat on medium speed for about four minutes. Well-creamed butter gives a fine crumb and an even rise. Stop when the butter is noticeably paler, fluffy and has clearly increased in volume.

   Suggested time: about 4 minutes.

   Mark step 3 as done

4. Step 4

   Beat 100 g eggs with 3 g vanilla extract, then pour them into the butter in four or five additions, beating well between each one. Room-temperature eggs blend into the butter more easily and won't make the mixture curdle. The mixture is ready when it's smooth and silky with no runny streaks of egg.

   Mark step 4 as done

5. Step 5

   Use a spatula to fold the matcha flour mixture into the butter in three additions, alternating with 120 g whole milk in two additions, starting and ending with the flour. This order keeps the batter from splitting and gives the cupcakes a fine crumb. The batter is ready when it's evenly green, moderately thick and falls slowly from the spatula in a ribbon.

   Mark step 5 as done

6. Step 6

   Fill the liners about two-thirds full and bake at 170°C for about 20 to 22 minutes. Don't open the oven door during the first fifteen minutes so the cupcakes rise steadily. They're done when the tops look slightly dry, spring back when touched and a bamboo skewer comes out clean.

   Bake at 170°C for about 20 to 22 minutes.

   Mark step 6 as done

7. Step 7

   Move the cupcakes to a wire rack after a few minutes and let them cool naturally for about forty minutes. Whipped cream and mascarpone will melt right away on a warm cupcake. They're ready when both the bottoms and tops feel cool to the touch.

   Suggested time: about 40 minutes.

   Mark step 7 as done

8. Step 8

   Put 240 g cold whipping cream, 120 g cold mascarpone, 50 g powdered sugar and 5 g sifted matcha powder in a chilled bowl and beat on medium speed for about three minutes. Keeping everything cold helps the frosting whip up quickly without turning buttery. The frosting is ready when it forms stiff peaks, looks smooth and piped swirls hold their shape.

   Suggested time: about 3 minutes.

   Mark step 8 as done

9. Step 9

   Spoon the frosting into a piping bag fitted with a large round or star tip, pipe a tall swirl onto the center of each cupcake, then dust with a thin layer of matcha. A large tip keeps the whipped frosting airy instead of squeezing it dense. The cupcakes are finished when the swirls stand firm and are a pretty pale green.

   Mark step 9 as done