Sunday, 1 September 2019

Green Tea Cupcakes | Recipe

Green Tea Cakes | Recipe
3 large egg yolks,
2 tbsp sugar,
2 tbsp oil,
1 tsp vanilla extract/bean paste,
3 tbsp milk,
60g cake flour,
2 tbsp green tea powder,

3 egg whites,
4 tbsp sugar,

370ml whipping cream,
3 tbsp sugar

1. Whisk together the egg yolks and sugar until pale and thick. Stir in the vanilla extract.
2. Gradually whisk in the oil and milk.
3. Sift in the cake flour and green tea powder and whisk until just combined.
4. In another large bowl, whip the egg whites and sugar until stiff peaks form.
5. Whisk in 1/4 of the egg whites initially to loosen up the mixture. Gradually fold in the rest of the egg whites.
6. Scoop the batter and divide evenly among 6-8 cupcake cases.
7. Bake at 180c for 15-20 minutes or until a toothpick comes out clean when inserted into the center of the cakes.
8. Let the cupcakes cool. Meanwhile, whip the cream and sugar into soft, pillowy peaks.
9. Once cooled, take the cupcakes out of their liners and flip them upside down on a plate.
10. Scoop an ice-cream sized mound/dollop onto the top of the cake. Spin the plate around whilst smoothing the cream upwards using a palette knife in order to create a swirl pattern.
11. Decorate with half of a seedless green grape on top of each cake and a mint leaf to garnish.
Dust lightly with green tea powder if desired, before serving. Cakes can be served immediately or you can refrigerate them for a few hours to let the cream firm up.

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