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Matcha Cupcakes with Whipped Matcha White Chocolate Ganache

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Matcha Cupcakes with Whipped Matcha White Chocolate Ganache are soft, moist cupcakes infused with earthy matcha and topped with a light, creamy white chocolate ganache frosting. They are elegant enough for celebrations yet simple enough to enjoy with afternoon tea.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons matcha powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 8 ounces white chocolate, finely chopped
  • 1 cup heavy whipping cream
  • 2 teaspoons matcha powder (for ganache)
  • 1 tablespoon unsalted butter (optional)
  • White chocolate shavings (optional)
  • Matcha powder, for dusting (optional)
  • Fresh strawberries (optional)
  • Edible flowers (optional)
  • White chocolate pearls (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
  2. Whisk together the flour, matcha powder, baking powder, and salt.
  3. In a separate bowl, cream the butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then add the vanilla extract.
  5. Alternate adding the dry ingredients and the milk, mixing until just combined.
  6. Divide the batter evenly among the cupcake liners and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the cupcakes completely on a wire rack.
  8. Heat the heavy cream until just simmering, then pour it over the white chocolate. Let stand for 2 minutes before stirring until smooth. Whisk in the matcha powder and butter if using.
  9. Chill the ganache for about 2 hours until thoroughly cold, then whip until light, fluffy, and pipeable.
  10. Pipe the whipped ganache onto the cooled cupcakes and garnish as desired before serving.

Notes

  • Use culinary-grade matcha for vibrant color and balanced flavor.
  • Chill the ganache completely before whipping for the best texture.
  • Store frosted cupcakes in the refrigerator for up to 4 days and let them sit at room temperature for 20 to 30 minutes before serving.
  • Freeze unfrosted cupcakes for up to 2 months and prepare the ganache fresh after thawing.
  • Fill the cupcakes with strawberry jam or top with chopped pistachios for delicious variations.

Nutrition

Find it online: https://thefamilycooking.com/matcha-cupcakes-with-whipped-matcha-white-chocolate-ganache/