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Matcha Cupcake
Less than 30 min
Ingredients(Yield: 6 cup cakes)
100g cake flour
1/4 tsp baking powder
1/4 tsp salt
50g unsalted butter
70g caster sugar
1 whisked egg
40ml milk Buttercream
150g unsalted butter
1 tsp vanilla extract
100g icing sugar
1 tbsp milk
3 tbsp matcha powder
Decoration
Sprinkles as desired
Tool
6 paper baking cups
2 piping bags
Steps
1.
Preheat the Multi-Purpose Halogen Cooking Pot to 170℃. Soften butter at room temperature.
2.
Beat butter (under Buttercream) and vanilla extract with the Electric Hand Mixer. Add icing sugar, milk and matcha powder in batches and whip until creamy. Pour into piping bag. Set aside.
3.
Mix flour, baking powder and salt. Sift and set aside.
4.
Beat butter and sugar with the Electric Hand Mixer until white and frosty. Gradually stir in whisked egg. Add milk and powders alternatively in batches and mix well.
5.
Pour batter into paper cups. Bake in the Multi-Purpose Halogen Cooking Pot at 170℃ for 25 minutes.
6.
Remove and let cool, pipe buttercream and put spinkles on the cakes. Serve.
Tips:
Add green tea powder according to personal taste. Check to see if the powder is sugar-free.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference
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