Matcha and Red Bean Cupcakes with Matcha Buttercream Frosting.
Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, matcha and red bean cupcakes with matcha buttercream frosting. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
Matcha and Red Bean Cupcakes with Matcha Buttercream Frosting is one of the most favored of current trending meals in the world. It's appreciated by millions every day. It's easy, it's quick, it tastes delicious. They're fine and they look fantastic. Matcha and Red Bean Cupcakes with Matcha Buttercream Frosting is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have matcha and red bean cupcakes with matcha buttercream frosting using 24 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Matcha and Red Bean Cupcakes with Matcha Buttercream Frosting:
- {Prepare of Soft peaks:.
- {Take 1 of egg white.
- {Make ready of Dry ingredients:.
- {Make ready 140 g of cake flour.
- {Make ready 1 tablespoon of matcha powder.
- {Prepare 1 1/4 teaspoon of baking powder.
- {Take 1/4 teaspoon of salt.
- {Get of Egg, sugar, butter and vanilla extract:.
- {Take 90 g of butter, soft.
- {Take 175 g of sugar.
- {Prepare 1 teaspoon of vanilla extract.
- {Get 1 of egg yolk.
- {Take of Other ingredients:.
- {Get 120 ml of milk.
- {Get 12 teaspoons of red bean paste.
- {Make ready of Buttercream frosting:.
- {Take 57 g of butter.
- {Make ready 70-80 g of icing sugar.
- {Make ready 1/2 tablespoon of matcha powder.
- {Take 1/4 teaspoon of vanilla extract.
- {Get Pinch of salt.
- {Make ready 2 tablespoons of double cream.
- {Get of Garnish:.
- {Get Handful of sliced strawberries (optional).
Instructions to make Matcha and Red Bean Cupcakes with Matcha Buttercream Frosting:
- Preheat the oven to 178 degrees and line the cupcake tin with the liners. Set aside..
- In a bowl add the egg white. With a hand whist beat egg white has reached soft peaks. Tip: this helps to give the cupcake cake a light texture..
- In a mixing bowl add the following dry ingredients. Sift in the matcha powder and flour. Then add baking powder and salt..
- In another mixing bowl add the butter and sugar. Cream together until light and fluffy. Then add in vanilla extract and the egg yolk. Using a hand whisk mix until fully incorporated..
- Now add the dry ingredients and milk to the creamed mixture. Mix to combine but do not overmix..
- Gently gold in egg white into the batter. It should not be too runny. Fill up the lined cupcake tray under half, then add a teaspoon of red bean paste. Then add more batter until filled more than half. Tip: do not overfill. Repeat the process until all the batter and red bean has been used..
- Bake at 178C for 18-25 minutes. To check if baked insert a toothpick into the centre. If it comes clean it is ready, otherwise bake for a few minutes longer and repeat the check again..
- Remove cupcakes from the oven, transfer onto a wire rack or large plate and leave to cool down completely..
- To make the matcha buttercream frosting, beat the butter in a large bowl until smooth and creamy. Then add icing sugar, matcha, salt, and beat on low until incorporated. Increase the speed to high. Add vanilla and milk, continue to beat until fluffy. Tip: If the frosting is too thick or thin, add a touch more milk until it reaches your desired texture..
- Decorate each cupcake once fully cooled down. Top with sliced strawberries (optional) and enjoy..
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