Matcha Cupcakes

Flavor: Original; Technique: Baking; Time: One hour; Difficulty: Moderate.

Detailed Steps for Making Matcha Cupcakes

Prepare the ingredients

Start by separating egg yolks and whites.

Mix vegetable oil, milk, and 30g of granulated sugar until well combined.

Add sifted cake flour and matcha powder, mix until the powders disappear.

Add egg yolks and mix well. (Forgot to take a photo of adding egg yolks)

For the egg whites, add a small amount of cream of tartar or lemon juice, use an electric mixer to beat until stiff peaks form, then add the remaining 1/3 of the sugar and continue beating.

Continue beating until soft peaks disappear and the meringue becomes thick, then add 1/3 of the remaining sugar and continue beating.

When the meringue shows lines, add the rest of the sugar and continue beating.

Beat until the meringue forms stiff peaks that can hold up or not fall when inverted.

Take 1/3 of the whipped egg whites and fold them into the egg yolk mixture using a folding method. Try to fold from the bottom up, similar to stirring fried rice. Avoid stirring in circles as it may deflate the egg whites. Mix the egg whites and egg yolk mixture evenly.

Pour the mixed batter into the remaining egg whites and continue folding until the egg yolks and whites are completely mixed.

Pour the mixed batter into cupcake liners, filling them about 80% full.

Finally, place them in a preheated oven on the lower rack, bake at 150°C for 25 minutes. (Please ignore the blue cupcake liner, adjust the temperature according to your oven as needed)

Once baked, use heat-resistant gloves to remove the cupcakes from the oven, and you’re done!