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Author Notes: Soft matcha cupcake soaked in 3 sweet milks and topped with a mascarpone whipped cream —Erica Hom
Makes 24 cupcakes
For the Cake (*adapted from Life Love and sugar)
- 2 1/2 cups All Purpose Flour
- 1 cup Sugar
- 3 teaspoons Baking powder
- 1 teaspoon salt
- 1 cup Milk
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 cup water
- 3 1/2 teaspoons green tea powder
- 1/4 cup condensed milk
- 1/2 cup evaporated milk
- 1/2 cup whole milk
For the Frosting
- 1 1/2 cups Heavy Cream
- 1 tablespoon powdered sugar
- 1 teaspoon Vanilla extract
- 8 ounces Mascarpone cheese
- Preheat oven to 350F; Line Cupcake tins
- Combine all the dry ingredients (Flour, sugar, baking powder, and salt)in a large mixing bowl. Set Aside.
- Combine all wet ingredients except the water (Milk, eggs, vanilla, vegetable oil) in a bowl. Add wet ingredients into the dry.
- Mix until all combined. Add green tea powder and mix to combine.
- Slowly pour the water in the batter. Careful as it might splatter. The batter is very liquid, but don't worry, it's suppose 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 for 15-17 minutes.
- Once cakes have cooled, cut a hole into each cupcake. I used a piping bag tip to do this. Set aside.
- Mix all three milks together with a whisk. Slowly pour the milks mixture into each hole of the cupcakes.
- Make the frosting by whipping the heavy cream with the powdered sugar and vanilla. Once it reaches soft peaks, add the mascarpone cheese. Whip till it reaches stiff peaks.
- Pipe Frosting onto the cupcakes using a star tip.
- Dust with reserved green tea powder and enjoy! Keep Left overs in the fridge.