Green Tea & White Chocolate Cupcakes
Following on from last week’s post and my quest to win some matcha tea for Matcha Madness, I am entering again with these green tea cupcakes. The inspiration for these came from these wonderful looking cupcakes at The Catty Life. I have attempted to emulate matcha as best I can using the Japanese tea I had mistaken for matcha powder last week. It is also CTs birthday tomorrow, so these double as his birthday cakes. Green tea brings back happy memories of his time in Japan, so these seem particularly apt.
- Melted 60g white chocolate (Green & Blacks).
- Ground 2 tsp Japanese tea then left to infuse in 2 tbsp boiling water.
- Creamed 50g unsalted butter with 125g vanilla sugar.
- Beat in a duck egg.
- Beat in chocolate.
- Sifted in 125g flour (50g wholemeal, 50g white, 25g buckwheat), 1 tsp baking powder and 1/8 tsp bicarb of soda.
- Stirred in 2 tbsp Greek Yogurt and the tea plus water.
- Spooned into 12 muffin cases and baked at 180C for 20 mins.
- Warmed 125ml double cream and stirred in 1 tsp Japanese green tea. Left to infuse for an hour.
- Strained cream then brought to boil and poured over 40g white chocolate.
- Stirred until combined then left to cool.
- Whipped mixture until thick enough to spread on top of the cupcakes.
- Topped off with Japanese sugar decorations.
This did not give the bright green that I was hoping for, but the shade was nevertheless distinctly green. The sponge was light and moist with a good crumb structure. It was delicious with a subtle hint of tea lingering on the palate. The flavour was echoed nicely by the ganache topping. Combined with the richness of the white chocolate, it was first class according to CT, who snaffled a pre-birthday taster.