Matcha Hi-Hat Cupcakes

I’m a huge fan of the earthy green tea flavor. Matcha takes the green tea flavor to a whole other level. Props to Nobu’s Bento Box for introducing the world to the wonderful combination of chocolate and green tea. So when I found myself craving that combination, I thought Matcha Hi-Hat cupcakes woud be a great medium. I started with a basic cupcake base to which I added 1 1/2 tablespoons of Matcha. I then frosted them with a wonderfully light and not too sweet Swiss Meringue, flavored with 1 tablespoon of Matcha of course. Finally, I dipped them in warm dark chocolate and let the shell harden in the fridge. The result was a deliciously moist cupcake with a light-as-air marshmallowy frosting and a nice slightly bitter chocolate shell. Yum!

For 12 Cupcakes (adapted from “Cupcakes” by Shelly Kaldunski):

1 1/4 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

3/4 cup sugar

6 tbsp unsalted butter, room temperature

1 large egg, plus 1 large egg white

1/2 cup whole milk

1 1/2 tbsp Matcha powder

  1. Preheat oven to 350˚F. Line a cupcake pan with paper wrappers.
  2. Beat the sugar and butter together until light and fluffy. Add the egg and egg white and beat until well incorporated.
  3. Sift together the flour, baking powder and salt. Add the flour mixture and then add the milk. Beat until smooth.
  4. Add the Matcha powder and whisk until smooth.
  5. Divide among the prepared pan and bake for 18-20 minutes or until a toothpick comes out clean and the tops feel springy to the touch.
  6. Allow to cool completely on a wire rack before frosting.

Frosting:

3 large egg whites

3/4 cup sugar

2 tbsp water

1/4 tsp cream of tartar

1 tbsp Matcha powder

  1. In a metal bowl (or mixer bowl) add the eggs, sugar, water and cream of tartar.
  2. Whisk them together then position the bowl over a pan of simmering water (not touching) and whisk constantly until the temperature on an instant-read thermometer reads 160˚F.
  3. Using an electric hand mixer or putting the bowl immediately under a stand mixer, beat on high speed until the mixture has become fluffy and glossy and holds stiff peaks.
  4. Add the Matcha powder and whisk until well incorporated.
  5. Spoon the mixture (it should be very thick) into a piping back either with a thick tip or cut a dime-size hole at the tip. Frost the cupcakes in tall swirls.

Chocolate Shell:

2 cups bittersweet chocolate

3 tbsp vegetable oil

  1. Place the chocolate and oil in a heat-proof bowl.
  2. Melt the chocolate and oil either in a microwave or double-boiler and stir until completely smooth.
  3. Allow to cool for 15 minutes then pour the mixture into a deep bowl or mug.
  4. Dip the cupcakes all the way to the very top of the cake part.
  5. Place on a plate and into the refrigerator. Allow to firm up for at least 1 hour to 2 hours and then enjoy!

Tips: You can find great chocolate dipping instructions with a step by step picture tutorial here.

Note: The cupcakes come out more like the second picture. The colors are a bit over saturated in the first. I will work on taking better pictures!

US

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