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Matcha Cupcakes with Whipped Matcha White Chocolate Ganache Recipe

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4.4 from 26 reviews

  • Author: Amina
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings

Description

Delight in these elegant Matcha Cupcakes topped with a whipped matcha white chocolate ganache. Perfectly soft and fluffy, these cupcakes combine the subtle earthiness of matcha with the creamy sweetness of white chocolate ganache, garnished with fresh strawberries for a refreshing finish. Ideal for tea parties, special occasions, or a sophisticated dessert treat.

Ingredients

Cupcakes

  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 1/4 cups cake flour
  • 2 tbsp matcha powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk

Whipped Matcha White Chocolate Ganache

  • 1 cup chopped white chocolate
  • 1 1/2 cups heavy whipping cream
  • 1 tbsp matcha powder
  • 2 tbsp hot water
  • Fresh strawberries (for garnish)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350℉ (180℃) and line a cupcake pan with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, combine cake flour, matcha powder, baking powder, and salt thoroughly. Set aside this dry mixture.
  3. Cream Butter and Sugar: Using a hand or stand mixer fitted with a paddle attachment, beat the unsalted butter and granulated sugar on high speed until the mixture turns pale and fluffy, about 3-5 minutes.
  4. Add Eggs and Vanilla: Scrape down the sides of the bowl, then add the eggs and vanilla extract. Mix until fully incorporated and smooth.
  5. Combine Dry Ingredients and Milk: Sift half of the dry ingredients into the wet mixture and beat on low speed until just combined. Gradually add the milk, continue beating, then sift in the remaining dry ingredients and mix gently until combined to avoid overmixing.
  6. Fill Cupcake Liners: Spoon the batter evenly into each cupcake liner, filling about two-thirds full. Tap the pan gently to release any air bubbles.
  7. Bake Cupcakes: Bake in the preheated oven for 15-18 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool Cupcakes: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. Melt White Chocolate: Place the chopped white chocolate and 1/2 cup (120 ml) heavy cream in a heatproof bowl and melt over a simmering water bath, stirring until smooth, or microwave in 30-second intervals, stirring between each.
  10. Add Remaining Cream: Gradually stir in the remaining heavy cream until fully combined.
  11. Chill Ganache Mixture: Cover the bowl with cling wrap and chill in the freezer for 30-45 minutes until cold but not frozen, or refrigerate for at least 4 hours or overnight.
  12. Prepare Matcha Paste: Sift matcha powder into a small bowl and mix with hot water to form a smooth paste.
  13. Combine and Whip Ganache: Add the matcha paste to the chilled white chocolate mixture. Using a whisk attachment on a mixer, beat on medium-high speed until stiff peaks form and the ganache is light and fluffy.
  14. Pipe Ganache: Fit a piping bag with a star tip and fill with the whipped ganache. Pipe decorative swirls onto the cooled cupcakes.
  15. Garnish and Serve: Top each cupcake with fresh strawberries for a burst of color and flavor. Serve and enjoy!

Notes

  • Ensure the cupcakes are completely cooled before piping the ganache to avoid melting.
  • For best flavor, use high-quality matcha powder and white chocolate.
  • The ganache mixture should be cold but not frozen before whipping for optimal texture.
  • If you don’t have a piping bag, you can use a zip-top bag with a small corner cut off.
  • Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese-inspired

Find it online: https://aminabakes.com/matcha-cupcakes-with-whipped-matcha-white-chocolate-ganache-recipe/