Simple Way to Make Quick Just Mix Easy and Moist Green Tea Cupcakes
Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a special dish, Step-by-Step Guide to Make Ultimate Just Mix Easy and Moist Green Tea Cupcakes. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Just Mix Easy and Moist Green Tea Cupcakes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Just Mix Easy and Moist Green Tea Cupcakes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we must first prepare a few ingredients. You can cook Just Mix Easy and Moist Green Tea Cupcakes using 9 ingredients and 12 steps. Here is how you can achieve it.
"Yamoto Sho's" cupcake recipewas really delicious and easy to make, so I used it as inspiration for these green tea cupcakes.
If your double boiler is too hot, the white chocolate won't properly melt. You want the water to be hot to the touch (about 50°C)
Adjust the baking time on the size of your muffin cups and the amount of batter in each cup. For 7 x 5.9 cm [2.8 x 2.3 in] x 5 cm cupcakes. Recipe by Hamumaki
Ingredients and spices that need to be Prepare to make Just Mix Easy and Moist Green Tea Cupcakes:
- 200 grams ★White chocolate
- 50 grams ★Butter
- 2 ◎Eggs
- 40 grams ◎Sugar
- 40 grams ●Cake flour
- 20 grams ● Matcha
- 2 grams ●Baking powder
- [Garnish]
- 40 grams White chocolate
Steps to make Just Mix Easy and Moist Green Tea Cupcakes
- Break the ★chocolate into small pieces. Add butter, and melt in a double boiler about 50°C. (Do not let the water get too hot! It should be hot, but cool enough to touch without burning)
- While the chocolate is melting, combine the ◎ eggs and sugar in a mixing bowl. (Whisk together lightly, but there is no need to beat them.)
- In a separate bowl, mix the ● dry ingredients together. (Many recipes ask you to sift the dry ingredients twice, but here you can just mix it and set it aside).
- When the chocolate and butter from Step 2 have melted, remove from the double boiler and mix together. Preheat the oven to 150°C.
- While the chocolate mixture from Step 5 is still warm, add it all at once to the egg mixture from Step 3. Stir to mix these together.
- You just want to whisk until the mixture is uniform!
- Sift the dry ingredients from Step 4 into the mixture from Step 7.
- Without kneading, fold the dry ingredients into the wet ingredients using a rubber spatula. You should mix it very lightly.
- Spoon the batter into the muffin cups until they are a little more than half full. (about 65g of batter per cup)
- Break the chocolate for garnish into small pieces, and sprinkle into each cup. I used what was leftover (you could omit this, but I wanted to use the leftover chocolate)
- Bake in an oven preheated to 150°C for 20 ~ 25 minutes (the cupcakes are done when a skewer inserted into the middle comes out clean).
- 150°C may seem too low, but if the temperature is higher, the cupcakes will brown and the beautiful matcha colour will be lost. I recommend baking at low temperature!
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