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.
12-hole muffin pan (diameter = 8 cm, depth = 3.5 cm)
Ingredients
4largeeggsgrade A/size: L
⅛tspfine salt
125gfine sugar
120gplain flour
10gMatcha powder
35gmelted buttersalted
2tbspmilk 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.
Video
Notes
If your oven is very hot, try using lower temperature, 170°C/180°C to bake.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.