Matcha Cupcakes

Tag: Bake  
Difficulty: 3/5 ★★★☆☆  
Servings: 3

Mode Reference

Mode: Bake  
Temperature: 125°C  
Time: about 45 minutes

Nutrition Analysis (per 100g)

Energy: 166.1 kcal  
Carbohydrate: 6% | 2.5g  
Protein: 16% | 6.7g  
Fat: 78% | 14.4g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

• Egg yolk: 60g (from about 3 eggs)
• Corn oil: 30g
• Matcha powder: 4g
• Milk: 50g
• Cake flour: 55g
• Egg white: 100g (from about 3 eggs)
• Lemon juice: 3g
• Caster sugar: 30g

Cooking Steps

Step 1/6

Prepare the ingredients according to the required ingredients, put the egg yolks and egg whites into small bowls and cooking basins respectively; set aside;

Step 2/6

Make egg yolk paste: Add corn oil to a clean cooking bowl, add matcha powder and stir with egg beater, add pure milk and stir evenly, sift in the base flour, stir evenly in a Z-shape, finally add egg yolk and stir until smooth and fluid;

Step 3/6

Make meringue: add lemon juice to the egg whites and beat with an electric egg beater. During the beating process, add the sugar in 3 times (the 1st time: when beating until big fish eye bubbles; the 2nd time: when beating until fine bubbles; 3rd time: when beating to form lines), stop beating when the egg beater is lifted up and becomes a chicken tail shape;

Step 4/6

Make cake batter: add one-third of the beaten meringue to the egg yolk batter, stir evenly; pour the mixed egg yolk paste into the remaining two-thirds of the meringue, stir evenly, then use a piping bag to squeeze the cake batter into a small paper cup (top diameter 6 cm), until 80% full (about 10-12), and transfer to a baking pan;

Step 5/6

Preheat the appliance using the Mode Reference settings (mode, temperature, time). After preheating is complete, place the baking tray on the second level of the machine and start cooking immediately;

Step 6/6

After cooking is complete, take it out, top with cream and fruit, and enjoy.