These Matcha Cupcakes (or Matcha Egg Sponge Cakes) has great Matcha fragrance that has overpowered the eggy smell. If you’re Matcha lover, you will surely love these soft and fluffy cupcakes.
If you don’t have oven at home, you may use steaming method to prepare these, however baked version will be more fragrant. Keep unfinished portion refrigerated, just reheat with oven toaster or air fryer before serving to get cupcake similar to freshly baked.
No chemical raising agent (e.g. baking powder or baking soda) is added in this recipe. Thus, it is important to make sure that the egg mixture is beaten until very stiff before adding in other ingredients so that the batter will not deflate quickly.
More egg sponge cake recipes: Steamed Dark Brown Sugar Egg Sponge Cakes, Baked Banana Walnut Egg Sponge Cakes, Orange Egg Sponge Cakes, Coffee Cupcakes (Coffee Egg Sponge Cakes)
CHINESE VERSION: 烤抹茶鸡蛋糕
Matcha Cupcakes (Matcha Egg Sponge Cakes) | MyKitchen101en
Yields: 12 pieces
Ingredients:
- 4 eggs (grade A/size: L)
- ⅛ tsp fine salt
- 125 g fine sugar
- 120 g plain flour
- 10 g Matcha powder
- 35 g melted butter (salted)
- 2 tbsps milk powder + 1 tbsp hot water
Directions:
1 Add a tray of water (about 2 cups) in the oven, preheat oven to 200°C/395°F. (Reminder: If your oven is very hot, try using lower temperature, 170°C/180°C to bake.)
2 Add hot water to milk powder, mix well.
3 Combine plain flour and Matcha powder, sift through and mix well.
4 Add salt and sugar to eggs, beat until combined. (Reminder: The net weight for 4 grade A eggs is about 240 g. If you use eggs with different size, then measure out 240 g of egg.)
5 Combine 1 Liter of plain water with 400 ml of hot water (from electric thermo pot) in a large steel bowl to yield warm water with temperature about 45°C/113°F.
6 Dip mixing bowl in warm water bath, beat egg mixture over medium-high speed until very stiff (about 5 minutes). (Reminder: Beating egg mixture over warm water will shorten the time for it to become stiff.)
7 Sift flour into egg mixture gradually, fold gently with spatula until well mixed. Add in thick milk, fold until well mixed. Add in melted butter, fold until well mixed.
8 Line muffin pans (diameter = 8 cm, depth = 3.5 cm) with cupcake liners, fill equally with batter.
9 Bake in the preheated oven at 200°C/395°F for 25 minutes, until golden brown. (Reminder: Different oven functions differently, baking temperature and time are just for reference, you may adjust according to your oven if necessary.)
10 Unmould and cool Matcha Cupcakes on wire rack.
Baked Matcha Cupcakes (Matcha Egg Sponge Cakes)
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Equipment
- 1 Electric mixer
- 12-hole muffin pan (diameter = 8 cm, depth = 3.5 cm)
Ingredients
- 4 large eggs grade A/size: L
- ⅛ tsp fine salt
- 125 g fine sugar
- 120 g plain flour
- 10 g Matcha powder
- 35 g melted butter salted
- 2 tbsp milk powder + 1 tbsp hot water
Instructions
- Add a tray of water (about 2 cups) in the oven, preheat oven to 200°C/395°F.
- Add hot water to milk powder, mix well.
- Combine plain flour and Matcha powder, sift through and mix well.
- Add salt and sugar to eggs, beat until combined.
- Combine 1 Liter of plain water with 400 ml of hot water (from electric thermo pot) in a large steel bowl to yield warm water with temperature about 45°C/113°F.
- Dip mixing bowl in warm water bath, beat egg mixture over medium-high speed until very stiff (about 5 minutes). (Reminder: Beating egg mixture over warm water will shorten the time for it to become stiff.)
- Sift flour into egg mixture gradually, fold gently with spatula until well mixed. Add in thick milk, fold until well mixed. Add in melted butter, fold until well mixed.
- Line muffin pans (diameter = 8 cm, depth = 3.5 cm) with cupcake liners, fill equally with batter.
- Bake in the preheated oven at 200°C/395°F for 25 minutes, until golden brown. (Reminder: Different oven functions differently, baking temperature and time are just for reference, you may adjust according to your oven if necessary.)
- Unmould and cool Matcha Cupcakes on wire rack.
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