Kitty's Cookin' Cookbook

Chocolate Matcha Swirl Cupcakes

Name: Chocolate Matcha Swirl Cupcakes
Prep time: 30 min
Cook time: 41 min
Total time: 1 h 11 min
Yield: 6 jumbo cupcakes
Cuisine: desserts
Ingredients: 1 1/2 cups (180g) King Arthur Unbleached Cake Flour; 1 cup (198g) granulated sugar; 1 1/2 teaspoons baking powder; 1/4 teaspoon table salt; 6 tablespoons (85g) unsalted butter softened; 2 large eggs at room temperature; 1/2 cup (113g) 2% milk at room temperature; 2 teaspoons Pure Vanilla Extract; For flavoring batter:; 1 tablespoon culinary grade matcha powder; 1 tablespoon milk; 2 tablespoons dutch dark cocoa powder; 1~2 tablespoons milk

desserts

sweets

6 jumbo cupcakes

portions

30 minutes

temps actif

1 hour 11 minutes

temps total

Commencer à Cuisiner

Ingrédients

1 1/2 cups (180g) King Arthur Unbleached Cake Flour

1 cup (198g) granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon table salt

6 tablespoons (85g) unsalted butter softened

2 large eggs at room temperature

1/2 cup (113g) 2% milk at room temperature

2 teaspoons Pure Vanilla Extract

For flavoring batter:

1 tablespoon culinary grade matcha powder

1 tablespoon milk

2 tablespoons dutch dark cocoa powder

1~2 tablespoons milk

Instructions

Preheat the oven to 375°F. Place jumbo silicon cupcake liners in jumbo cupcake pan (put a tablespoon or two of water in empty wells to prevent burning or warping of pan)

~~ To make the cupcakes: ~~

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the butter and mix until the mixture is crumbly.

Whisk together the eggs, milk, and vanilla. Add to the dry ingredients in two additions, mixing well in between. Scrape the bowl, mix briefly, then divide base batter into 2 bowls.

Blend 1 tbsp. culinary grade matcha powder with ~1 tbsp. milk to thick liquid consistency then mix in 1 bowl of batter.

Blend 2 tbsp. dutch dark cocoa powder and ~1-2 tbsp. milk to thick liquid consistency then mix into the other bowl of batter.

Scoop the batter into the prepared pan, using 2 generous large eating spoons per batter type. Swirl together using chopstick.

Bake the cupcakes for 25 - 27 minutes, until lightly browned and a toothpick or cake tester inserted in the center comes out clean.

Remove the cupcakes from the oven and let them cool in the pan for 5 minutes; after 5 minutes, gently tilt them out of the pan and place on a rack to finish cooling completely.

Frost when cool using a buttercream frosting.

Notes

Altered from King Arthur's "Ultra-Vanilla Cupcakes with Easy Vanilla Frosting" recipe to be matcha chocolate swirl.

Test batch made following WEIGHED ingredient measurements and specifically cake flour.

Nutrition

Taille de Portion

1 jumbo cupcake (~160g)

Calories

385

Lipides Totaux

13.8g

Lipides Saturés

7.9g

Lipides Insaturés

Acides Gras Trans

Cholestérol

104.2mg

Sodium

254.4mg

Glucides Totaux

59g

Fibres Diététiques

Sucres Totaux

34.3g

Protéines

6.5g