White chocolate matcha cupcakes
RECIPE
Yield 6
Time taken:
30 minutes preparation
30 minutes baking and cooling
100g White Chocolate (bar / buttons / chips)
50g butter
50g flour
30g matcha powder
1 tsp baking powder
3 eggs (separated)
40g sugar
1 tsp vanilla essence
METHOD
1. Preheat oven 160deg Celcius.
2. Using Bain-marie, melt the white chocolate and butter, taking care not to overheat and over stir. Once melted, set aside to cool.
3. Sieve the flour, baking powder and matcha powder. (Will need to be sieved again later, a total of two times for more air introduction)
4. Whisk up the 3 egg yolks with 40g sugar. Whisk til thick, creamy and light yellow, almost white (mayonnaise colour)
5. Whisk egg white to stiff peaks (meringue).
6. Sieve the flour (this is the second time) and matcha mixture into the cooled chocolate butter mixture. Fold in, taking care not to over mix.
7. Fold into the egg yolk mixture, taking care not to overmix.
8. Incorporate meringue in 1/3 parts. Fold in carefully.
9. Fill cupcake linings with cupcake batter.
10. Bake at 160deg C for 20-25 mins.
(If fan forced, bring down temperature a little)
I used matcha powder such as these:
Here is how I did the cupcakes (double portion), step by step in pictures:
- weighing the flour n matcha powder
-melting the chocolate and butter over a Bain marie
- separating out the eggs
-whisk egg whites til stiff peaks
-add sugar to egg yolks and beat til creamy
- beat til looks like mayonnaise
- sieve flour the first time
-second sieve, into butter chocolate mixture, I only sieved in 1/2-3/4 of flour.
- added the yolk mixture.
- started to look much better
- sieved in the remaining portion of flour n matcha powder
-folded in til all incorporated
-added 1/3 egg whites and fold in
-looks a little gross at this stage
Don't give up, keep going!
-all incorporated, texture is perfect!
-Filled my cupcake cups
-going into the oven!
-tadaa!! All done. :D
🍰 13 June 2015
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