Matcha Green Tea Cupcakes with Matcha Green Tea Butter Frosting

December 20, 2014

Green tea Sponge Cake

2 ……………………………….. Eggs

60g …………………………… Sugar

50g …………………………… Cake flour

5g …………………………….. Green tea powder

12g …………………………… Unsalted butter, melted

10g ……………………………. Whipping cream, warm

Whipping cream
300g …………………………. Whipping cream
15g ……………………………. Icing sugar

200g …………………………. Fresh strawberries

Syrup
20g ……………………………. Simple syrup
5g ………………………………. Green Tea Liqueur

Preheat the oven to 180°C.

Line the 25cm x25cm pan with baking paper.

Sift the flour with the green tea powder and set aside.

Whisk the egg until lighten add the sugar gradually until thick and lighten (Thick ribbon stage).
Take 1/4 cup of batter and mix with the warm whipping cream and melted butter, fold to combine.

Sprinkle the flour mixture over the egg batter and fold to combine.

Pour the whipping cream and butter batter back, and fold to combine.

The batter will be smooth and thick.

Pour the batter into the pan and bake the cake for 14-16 minutes.

See how to make the sponge cake here

Assemble the cake:

Cut the strawberry into small pieces.

Pour the cream into a bowl and add the icing sugar. Using a balloon whisk or electric beaters, whip the cream until it just forms medium stiff peaks.

Cut cake into 4 pieces (12cm round ).
Sprinkle the cake with the syrup and place the strawberries over the cake.
Pour the whipped cream over the strawberry, put the cake over the cream and sprinkle the syrup and follow with the strawberry and cream, repeat with another layers, then cover with the cake.
Chill the cake until set and cover all the cake with the whipped cream.
Decorate with the strawberries.