Author Notes
Soft matcha cupcake soaked in 3 sweet milks and topped with a mascarpone whipped cream —Erica Hom
Ingredients
- For the Cake (*adapted from Life Love and sugar)
-
2 1/2 cups
All Purpose Flour
-
1 cup
Sugar
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3 teaspoons
Baking powder
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1 teaspoon
salt
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1 cup
Milk
-
1/2 cup
vegetable oil
-
1 tablespoon
vanilla extract
-
2
large eggs
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1 cup
water
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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
Directions
-
Preheat oven to 350F; Line Cupcake tins
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Combine all the dry ingredients (Flour, sugar, baking powder, and salt)in a large mixing bowl. Set Aside.
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Combine all wet ingredients except the water (Milk, eggs, vanilla, vegetable oil) in a bowl. Add wet ingredients into the dry.
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Mix until all combined. Add green tea powder and mix to combine.
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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.
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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.
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Bake for 15-17 minutes.
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Once cakes have cooled, cut a hole into each cupcake. I used a piping bag tip to do this. Set aside.
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Mix all three milks together with a whisk. Slowly pour the milks mixture into each hole of the cupcakes.
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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.
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Pipe Frosting onto the cupcakes using a star tip.
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Dust with reserved green tea powder and enjoy! Keep Left overs in the fridge.
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