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    Kitty's Cookin' Cookbook

    Chocolate Matcha Swirl Cupcakes

    desserts
    sweets
    ​

    6 jumbo cupcakes

    adagok

    30 minutes

    aktív idő

    1 hour 11 minutes

    teljes idő
    Főzés Kezdése

    Hozzávalók

    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

    Útmutatók

    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.

    Jegyzetek

    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.

    Tápanyagok

    Adag Mérete

    1 jumbo cupcake (~160g)

    Kalória

    385

    Zsír Összesen

    13.8g

    Telített Zsír

    7.9g

    Telítetlen Zsír

    -

    Transzzsír

    0g

    Koleszterin

    104.2mg

    Nátrium

    254.4mg

    Szénhidrát Összesen

    59g

    Rost

    1g

    Összes Cukor

    34.3g

    Fehérje

    6.5g

    6 jumbo cupcakes

    adagok

    30 minutes

    aktív idő

    1 hour 11 minutes

    teljes idő
    Főzés Kezdése

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    Hozzávalók

    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

    Útmutatók

    1

    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)

    2

    ~~ To make the cupcakes: ~~

    3

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

    4

    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.

    5

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

    6

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

    7

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

    8

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

    9

    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.

    10

    Frost when cool using a buttercream frosting.