Matcha Hokkaido Cupcakes

Hokkaido cupcakes is always my kids favourite cake. Never get enough of it....😉

Matcha Hokkaido  Cupcakes

Ingredients: (10-11 cupcakes)

(A)

3            egg yolks

2g          Matcha powder (+ 1/2 tsp warm water)

35g        corn oil

40g        cake flour

1/4 tsp  baking powder

A pinch of salt

30g        milk

(B)

3 egg   whites

40g      sugar

Instructions:

1.Preheat the oven at 160C. Line  cupcake pans with paper liners.

2. In a separate bowl, separate the egg white and yolk.

3. Heat the oil for 20 seconds, then pour into a bowl.

4. In a separate bowl sift together the flour,  baking powder and salt. 5. Add the flour mixture to the warm oil. Mix until just combined.

6. Pour in the milk and egg yolks and mix well.

7. Mix in the Matcha powder and mix well.

8. Whisk egg whites till bubbly, add in sugar gradually in 3 portions.

9. Fold in whisked egg whites into egg batter gently in 3 portions.

10. Scoop  the batter into the prepared cupcake pan.  Bake for 25 minutes at 140C. 

11. When the cupcakes are completely chilled, make the frosting.

Whipped Cream Frosting:

Ingredients

200ml      whipping cream

1/4 cup    powdered sugar

Method:

Beat the heavy cream and powdered sugar with an electric mixer for 4-5 minutes, or until stiff peaks form.

Use on cakes, cupcakes, etc. Place leftovers in a container and store in the fridge for up to 3 days

Happy Baking!