My mum was cleaning the fridge the other day and found a whole stash of white chocolate (bars, buttons, you name it we’ve got it), so I wanted to make something simple, refreshing, and not too sickeningly sweet.
The original came recipe for White Chocolate Cupcakes was taken from Baking Bites, but I wanted to put in a delicate touch of bitter matcha to take some of the spotlight away from the sweet white chocolate. The results were not disappointing at all: duo-coloured cupcakes, sweet white chocolate balanced with refreshing matcha… And, according to my sister, looks like broccoli!
This recipe makes regular-sized 12 cupcakes.
WHITE CHOCOLATE MATCHA CUPCAKES
1-1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/3 cup butter, softened
1/2 cup sugar
4 ounces white chocolate, chopped
1 tsp vanilla extract
1 cup milk
2 tsp matcha powder
1. Preheat the oven to 160 degrees Celsius.
2. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
3. Prepare a double boiler. Bring half a saucepan of water to a boil, then take it off the heat. Put the white chocolate in a microwave-safe bowl, and place it over the saucepan. Let the chocolate melt, stirring occasionally. Let it cool slightly.
4. In a large bowl, cream together butter and sugar until light (takes about 5 minutes). Beat in the eggs one at a time, followed by melted white chocolate and vanilla extract.
5. Alternately add the flour mixture and milk. Mix until just incorporated and no streaks of flour remain.
6. Divide the mixture between two bowls. Leave the first bowl as it is, and put in matcha powder into the second bowl and mix well.
7. Spoon one mixture (either one, up to you) into the cupcake tin till about 1/3 full, followed by the second mixture till about 2/3 full. Let them bake for 20-23 minutes, or until a tester comes out clean.