Matcha Chocolate Swirl Cupcakes
I really liked the green tea and chocolate marbled cake I made last time, and decided to make them into cupcakes. I wanted to add some matcha frosting, but I didn't have time. But I like how they look without the frosting because you get to see the swirls.
The swirling effect is still something I'm working on. For these cupcakes, I put in green tea batter at the bottom, then dropped the chocolate on top and tried to swirl it with a knife. I think I should have swapped the two since the chocolate color is so dark, that a lot of the green got lost.
Boyfriend's kitchen skills are pretty limited. This weekend, I was really busy, so I had him "helping" me bake. At one point, I put the cupcakes in the oven and set the timer. When the timer went off, he took the cupcakes out. I didn't hear him say anything, so I assumed they were alright. I came back to check about 20 minutes later, to find that my cupcakes were still raw batter! "What happened? Why didn't you say anything?" I asked him, as I quickly stuck them back in the oven and hoped they would still bake properly.
He told me he thought I was "trying something new." Luckily, the cupcakes came out fine ten minutes later.
Matcha Chocolate Marble Cake (adapted from Fresh From the Oven)
Yields: Approximately 12 cupcakes
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon instant espresso or coffee powder
1/3 cup dutch-process cocoa powder
1 1/3 cups sugar
1 whole egg
1 egg white
6 Tablespoons unsalted butter
1 cup low fat yogurt
1 teaspoons vanilla extract
1.5 tablespoons matcha powder
1. Preheat oven to 350 degrees. Line muffin baking pan with cupcake liners.
a whisk to combine flour, baking powder, baking soda, and salt. Sift
together. Set aside. In a small bowl combine the espresso powder, cocoa
and 1/3 cup of the sugar with 1/4 cup of water. Whisk until smooth. Set
aside. In another small bowl, whisk whole egg with egg white. Set aside.
the butter into pieces and place in an electric mixing bowl. Beat for 1
minute to soften. Gradually add remaining 1 cup of sugar and beat at
high speed for about 3 minutes. Add in egg mixture, beating constantly for about 2 minutes. On low speed, beat in a
third of the flour mixture. On medium-high speed, beat in half of the
yogurt. On low speed, beat in half of the remaining flour. On high
speed, beat in the rest of the yogurt and the vanilla. On low speed,
beat in the remaining flour.
5. Use a large
spoon and scoop some chocolate batter to the bottom of each cupcake liner. Then add a spoonful of green tea batter. Use a table
knife to swirl the mixture. It may help to start the knife at the bottom and lift some of the batter towards the top and swirl.
6. Bake for about 35 minutes until toothpick inserted in comes out clean.