Description
Soft matcha cupcakes soaked in 3 sweet milks and topped with a mascarpone whipped cream.
Ingredients
- FOR THE CUPCAKES:
- 2-½ cups All-purpose Flour
- 1 cup Sugar
- 3 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 cup Milk
- 2 Eggs
- 1 Tablespoon Vanilla Extract
- ½ cups Vegetable Or Canola Oil
- 3-½ teaspoons Green Tea Powder
- 1 cup Water
- FOR THE MILK MIXTURE:
- ¼ cups Condensed Milk
- ½ cups Evaporated Milk
- ½ cups Whole Milk
- FOR THE FROSTING:
- 1-½ cup Heavy Cream
- 1 Tablespoon Powdered Sugar
- 1 teaspoon Vanilla Extract
- 8 ounces, weight Mascarpone Cheese
- Green Tea Powder, For Dusting
Preparation
Preheat oven to 350ºF. Line cupcake tins.
Combine flour, sugar, baking powder, and salt in a large mixing bowl. Set aside.
Combine milk, eggs, vanilla, and oil in a bowl. Add wet ingredients into the dry. Mix until combined. Add green tea powder and mix to combine.
Slowly pour water in the batter. Be careful as it might splatter. The batter will be very liquid, but don’t worry, it’s supposed to be.
Pour batter into lined cupcake tins. I like to pour it into a large measuring cup with a spout first to help make this step a bit neater.
Bake 15–17 minutes. Remove from oven and let cool.
Once cakes have cooled, cut a hole into each cupcake. I used a piping bag tip to do this. Set aside.
Prepare the milk mixture. Mix all three kinds of milks with a whisk. Slowly pour mixture into each cupcake hole.
Make the frosting by whipping the heavy cream with powdered sugar and vanilla. Once it reaches soft peaks, add mascarpone cheese. Whip until it reaches stiff peaks.
Pipe frosting onto the cupcakes using a star tip. Dust with additional green tea powder and enjoy!
Keep leftovers in the fridge.
