matcha chiffon cupakes

hi guys, if you’ve come to look for the recipe for the beautiful matcha cupcakes, here is the link to Just One Cookbook, one of my go-to japanese recipe blogs.

you’ll see multiple recipes depending on portions. Scroll all the way down to the recipe that starts with “3 eggs” and that was just enough for 12 cupcakes for me. I just made a very small modification with the amount of milk (the batter was getting a bit dry for me) :) I’ll write it down here for convenience.

make sure you read all the tip she shares on how to make the perfect chiffon cake! I learn so much from her blog :)

Ingredients

• 3 eggs

• 75g granulated sugar

• 40ml vegetable oil

• 150ml milk

• 75g flour

• 1 tsp baking powder

• 2 Tbsp matcha

1. Separate the egg yolks from the whites

2. Whip the egg whites until stiff peaks form. Add sugar incrementally.

• half of the sugar when the eggs are getting foamy, then the rest of the sugar when it’s 90% done

3. Mix the egg yolks, oil, milk, and sift in the flour, baking powder, and matcha until mixture is smooth.

4. Fold in a small amount of the egg white mix into #3.

5. Fold in the rest of the egg whites, until there are no lumps

6. put the batter into a piping bag or zip lock bag, pipe it into 3/4 of each cupcake tin, with cupcake liners in.

7. Bake at 350, for 12-13 minutes (depends on your oven, so keep an eye on them)

8. take the cupcakes out of the tins, and cool them. top with whipped cream and eat immediately :)