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Matcha Milkshake Cupcakes

by Nick Makrides
Matcha Milkshake Cupcakes

Have you ever tried Matcha? It’s a green tea powder that has a unique earthy flavour which is really delicious. Perfect in these milkshakes inspired cupcakes!

Matcha flavoured vanilla cupcakes with matcha flavoured frosting

Matcha Milkshake Cupcakes

Matcha Milkshake Cupcakes

Serves 20

5 from 1 vote
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Course: Dessert, American
Cuisine: American

Ingredients

Cupcakes

  • 3 1/2 cups plain flour all-purpose
  • 1 1/4 cups caster sugar superfine
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 1/2 cups full-cream milk whole
  • 1/2 cup vegetable oil
  • 2 tbsp Greek yoghurt or sour cream
  • 1 tsp vanilla extract vanilla bean paste
  • 3 tbsp matcha powder see notes + 2 tbsp to dust
  • x 20 white ball candies. Can be any flavour

White Choc Ganache

  • 2 cups white chocolate
  • 1/2 cup thickened/whipping cream
  • 1/4 cup unsalted butter


Instructions

Frosting

  • 1 batch fluffy vanilla buttercream frosting + keep 1 cup as plain vanilla for the top
  • 3 tbsp green tea powder

White Choc Ganache

  • To make the white choc ganache, combine all ingredients together in a large mixing bowl and microwave for 1 min. Mix and then continue mixing for 1 min at a time until mixture is smooth. Set aside.

Cupcakes

  • Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar, matcha powder and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  • Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  • Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  • To flavour the frosting, combine all but one cup of the buttercream with matcha powder and mix in well.
  • Fit the end of a piping bag with an open star tip and frost a low swirl of frosting, dust with matcha powder and pipe a swirl of vanilla frosting using a Wilton 35b before you finish them off with a white candy ball and a paper straw on the side.

Notes

Cupcakes can be stored in an airtight container for up to three days.
Matcha Powder: Can get green tea powder from your local Asian grocer.

Nutrition

Serving: 20g
Calories : 282kcal
Carbonhydrates: 26g
Protein: 5g
Fat: 18g
Saturated Fat: 12g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 39mg
Sodium: 154mg
Potassium : 73mg
Fiber: 1g
Sugar : 9g
Vitamin A: 348IU
Vitamin C: 1mg
Calcium: 80mg
Iron: 2mg
Nutrition Disclosure

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