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Matcha Hostess Cupcakes

Tap into your inner child with these Matcha hostess cupcakes- a classic iconic treat with a jade green twist!

Makes 18 cupcakes.

An original recipe prepared for us by Thirsty for Tea.

 

Ingredients

    Cupcakes

    • 2 cups all-purpose flour
    • 1 1/4 cups sugar
    • 3/4 cup Dutch processed cocoa, sifted
    • 1 tsp baking powder
    • 2 tsp baking soda
    • 1/2 salt
    • 2 eggs
    • 1 cup vegetable oil
    • 3/4 cup hot coffee
    • 3/4 cup buttermilk
    • 2 tsp vanilla extract

    Matcha Fluff Filling

    • 1/3 cup water
    • 3/4 cup sugar
    • 3/4 cup honey
    • 3 egg whites, at room temp
    • 1/2 tsp cream of tartar
    • 3 Tbsp Aiya Cooking Grade Matcha
    • 1 tsp vanilla extract

    Ganache

    • 4 oz. chocolate
    • 1/4 cup heavy cream

    Squiggly Icing

Directions

    Make the Cupcakes 

    1. Preheat the oven to 350 degrees F and line the cupcake tins with the liners. 
    2. Mix the dry ingredients together in a mixing bowl. Mix the liquid ingredients in another mixing bowl. 
    3. Add the wet ingredients into the dry, then mix vigorously with a large whisk until everything is incorporated. 
    4. Using a 1/3 cup measure, pour 1/3 cup of batter into each cupcake liner. 
    5. Bake the cupcakes for about 12 minutes, or until a toothpick comes out clean. 
    6. Transfer the cupcakes to a rack to cool completely.

    Make the Matcha Fluff

    1. Place the water, sugar, and honey in a large pot. Swirl the ingredients together with your finger, being careful not to let any sugar crystals set up on the edge of the pot. Place the pot over low-medium heat. 
    2. Place the egg whites in the bowl of a stand mixer. Add the cream of tartar, and start to whisk on low. 
    3. Meanwhile, check the water-sugar-honey mixture with a thermometer. The target temperature is 240 degrees F. 
    4. Check the egg whites and stop the mixer when it looks like bubble bath-like foam. 
    5. When the syrup has reached 240 degree F, take it off the heat and carefully and slowly pour it in with the foamy egg whites. Increase the speed of the mixer to high and continue to mix for 5 minutes. 
    6. After 5 minutes, slowly add the matcha and continue to mix. Add the vanilla and mix for another 1-2 minutes until you get stiff peaks. 
    7. Set aside in an airtight container at room temperature and use any extra within 2 weeks.

    Make the Ganache

    1. Place the chocolate in a bowl. Heat the cream to scalding and pour it over the chocolate. 
    2. Let the chocolate melt then combine it with the cream until glossy and thick. Set aside.

    Make the Squiggly Icing 

    1. Combine the powdered sugar, matcha, milk, and honey together in a small bowl. Set aside.

    Assemble the Cupcakes

    1. Place some of the Matcha Fluff in a piping bag fitted with a medium-sized, star tip (I used #864). 
    2. Insert the tip into the top center of each cupcake, then squeeze 1-2 tsp of the fluff into the cupcake. 
    3. Use a flat spatula to smooth the fluff flush to the surface of the cupcake. 
    4. Dunk each filled cupcake into the ganache, then allow the icing to cool completely. 
    5. Place the Squiggly Icing into a piping bag fitted with a thin writing tip (I used #2). 
    6. Draw a line of several loops across the center of each cupcake. 
    7. Enjoy!

     

     

    Click below to purchase the culinary Matcha used in this recipe: