Matcha Tea Cupcakes *

Prep Time: 30 minutes
Cook Time: 15 minutes

Yield: 12 Cupcakes

Ingredients:

120ml Whole milk ( 1/2 cup)
1 tsp White vinegar
60ml Vegetable oil ( 1/4 cup)
30 g Unsalted butter, room temperature (2 tbsp 1 tsp)
150 g White sugar ( 3/4 cup)
2 Eggs, room temperature
150 g Plain flour (1 1/4 cup)
2 tbsp Matcha powder
1 tsp Baking powder
1/4 tsp Baking soda
Pinch of salt

Instructions

Preheat the oven to 180C/350F
Line a cupcake tray with 12 paper liners

Combine milk and vinegar in a small bowl, set aside
Add sugar, butter and oil to the bowl of a stand mixer and beat for 5 minutes on medium-high speed, until light and fluffy
Add the eggs to the butter and beat on high for 2-3 minutes, until lightened
Combine flour, matcha powder, baking powder, baking soda, and salt together in a medium-sized bowl, whisk to combine
Add half the dry ingredients to the wet ingredients and beat until just combined
Add the milk and mix until just combined
Mix in the rest of the dry ingredients, making sure to not over-mix

Divide the batter evenly between the cupcake liners

Bake for 12-15 minutes, or until a toothpick inserted in the centre comes out clean
Cool completely before frosting

Optional Whipped Matcha Ganache frosting

360ml Thickened cream (1 1/2 cup), chilled
225 g White chocolate (7.9 oz), finely chopped
1 tbsp Matcha powder

Place the chopped white chocolate in a heat-proof bowl
Heat 240ml (1 cup) cream in a small saucepan until steaming and pour over the white chocolate
Cover with a plate and let sit for 5 mins until melted, sift in the matcha powder and stir until smooth
Add the remaining cream and stir until combined
Cover and place in the fridge for 3-4 hours, or until completely chilled
Once chilled whip until stiff peaks and transfer to a piping bag fitted with a star tip

Pipe swirls of matcha ganache on top of the cupcakes and dust with matcha powder or decorate as you like!
Reserve in the fridge until ready to serve

From Catherine Zhang - go there instead of reading this one.