Hapa Matcha Cupcakes

Soft, sweet, and delicious these Matcha Cupcakes with Hōjicha Buttercream (or as we like to call them "Hapa Matcha Cupcakes") is the perfect way to enjoy our Signature Matcha and Hōjicha Powder. Want to make these at home? Chef Jen shares her recipe! 

For the Matcha Cupcakes, Chef Jen used this recipe by Claire Cary. 

MATCHA CUPCAKES

INGREDIENTS:

• 2 eggs
• 1/3 cup melted butter or coconut oil
• 1/2 cup granulated sugar of choice
• 2 tsp vanilla extract 
• 3/4 cup milk of choice
• 1 1/4 cup all purpose flower
• 1 cup almond flower
• 1 1/4 tsp baking powder 
• 1/2 tsp baking soda
• 3-4 tsp matcha 
• 1/4 tsp salt 

INSTRUCTIONS:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Line a 12 cavity muffin tin with liners and set aside. 
3. Whisk together all wet ingredients in a large mixing bowl. 
4. Whisk in the dry ingredients, making sure to spoon and level the flour. 
5. Whisk until smooth. 
6. Scoop into the prepared tray, filling about 3/4 of the way up. 
7. Bake for 18-24 minutes or until a toothpick comes out clean. 
8. Let cool in the tray for about 10 minutes, then carefully remove each muffin and let cool on a wire rack. 

HŌJICHA BUTTERCREAM - Chef Jen's original recipe

INGREDIENTS: 

• 2 egg whites
• 1/2 cup sugar
• 3/4 cup buter 
• 2 tbsp hōjicha powder 

INSTRUCTIONS:

1. In a double boiler, whisk the egg whites and sugar until they become frothy and temperature comes up to 160 degrees Fahrenheit. 
2. Transfer to mixer and whip until room temperature. 
3. Slowly add in butter til nice and fluffy.
4. Add in hōjicha and pipe onto muffins. 

Voilà! Delicious Matcha Muffins with Hōjicha Buttercream! If you decide to try this recipe at home, don't forget to share with us by tagging @dailywhiskmatcha. 

Happy baking!