How do I add the matcha powder to the cupcake batter?

Sift the matcha powder before adding it to the cupcake batter to remove any lumps. Gradually and thoroughly mix the matcha powder into the batter until it is evenly distributed.

Can I adjust the amount of matcha powder?

Yes, you can adjust the amount of matcha powder to taste. If you want a stronger matcha flavor, add some extra matcha powder. Start with the recommended amount and add more if needed.

Matcha cupcakes with chocolate topping

Name: Matcha cupcakes with chocolate topping
Cook time: 30 min
Total time: 30 min
Yield: 12 pieces
Ingredients: Cupcake:; 175 g soft butter; 125 g raw cane sugar; 3 eggs; 100 g spelt flour; 75 g almond flour; 1 tsp baking powder; 1 tbsp matcha powder; Ganache:; 200 g dark chocolate min 70%; 100 ml coconut cream

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30min

•

Easy

Soft matcha cakes dipped in a silky ganache… anyone hungry?

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Ingredients

What do you need?

Quantity: 12 pieces

Cupcake:
175 g soft butter
125 g raw cane sugar
3 eggs
100 g spelt flour
75 g almond flour
1 tsp baking powder
1 tbsp matcha powder

Ganache:
200 g dark chocolate min 70%
100 ml coconut cream

Cupcake:
175 g soft butter
125 g raw cane sugar
3 eggs
100 g spelt flour
75 g almond flour
1 tsp baking powder
1 tbsp matcha powder

Ganache:
200 g dark chocolate min 70%
100 ml coconut cream

Preparation method

How do you make this?

Cupcake: Preheat the oven to 180°C. Beat the butter and sugar until a white creamy mass.

Add the flour, almond flour, and eggs alternately, then baking powder and matcha, mixing until a smooth mixture without lumps.

Divide into the 12 cupcake molds. Bake for about 18 to 20 minutes. Let cool.

Ganache: Melt the chocolate and coconut cream in a saucepan over low heat.

Tips

With a little sprinkles on it, the kids are also completely sold. You can store them in a closed box in a fridge for 4 to 5 days, or freeze. I give them to Grace in the bread box.