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Matcha cupcakes

Baked Matcha Cupcakes (Matcha Egg Sponge Cakes)

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.

Rate

5 from 5 votes
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Cake
Cuisine Baking
Servings 12 servings
Calories 130 kcal

Equipment

  • 1 Electric mixer
  • 12-hole muffin pan (diameter = 8 cm, depth = 3.5 cm)

Ingredients
  

  • 4 large eggs grade A/size: L
  • 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.
    Matcha cupcakes
  • Add hot water to milk powder, mix well.
    Matcha cupcakes
  • Combine plain flour and Matcha powder, sift through and mix well.
    Matcha cupcakes
  • Add salt and sugar to eggs, beat until combined.
    Matcha cupcakes
  • 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.
    Matcha cupcakes
  • 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.)
    Matcha cupcakes
  • 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.
    Matcha cupcakes
  • Line muffin pans (diameter = 8 cm, depth = 3.5 cm) with cupcake liners, fill equally with batter.
    Matcha cupcakes
  • 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.)
    Matcha cupcakes
  • Unmould and cool Matcha Cupcakes on wire rack.
    Matcha cupcakes

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.
 

Nutrition (per serving)

Calories: 130kcalCarbohydrates: 19gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 69mgSodium: 72mgPotassium: 51mgFiber: 0.3gSugar: 11gVitamin A: 216IUVitamin C: 0.1mgCalcium: 23mgIron: 1mg
Keyword Matcha cupcakes, Matcha egg sponge cakes
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