The flavours work really well together. The Earthy Matcha cupcake, Creamy white chocolate ganache and Zingy Wasabi White Chocolate drizzle all work together in an order within chaos kind of way.
What you need:
Matcha Cupcakes:
- 120 grams of unsalted butter
- 1 cup of caster sugar
- 2 eggs
-3/4 cups of self raising flour
-2/3 cup of plain flour
- 1/3 cups of sour cream
- 1/2 cup of buttermilk
- 1/2 teaspoon of vanilla bean paste
- 2 teaspoons of Matcha powder (For those of you who are unfamiliar with Matcha it is an intense earthly green tea powder)
White Chocolate Ganache:
- 1/3 cup of cream
- 200 grams of white chocolate
Wasabi White chocolate Drizzle:
- 1/3 cups of cream
- 100 grams of white chocolate
- 2 teaspoons of wasabi
- green food colouring (optional)
What to do:
Matcha Cupcake:
1. Preheat oven to 180 degrees
2. Cream the butter and sugar together until fluffy
3. Mix in the eggs and sour cream
4. Mix in the flour and salt
5. Add the buttermilk and vanilla Bean Paste.
6. Add in the Matcha powder
7. Spoon into Cupcake case lined muffin tins, 3/4 of the way filled)
8. Bake for 25 mins (until golden on top and skewer comes out clean)
9. Allow to cool completely
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| Cupcake Mixture with Matcha Powder |
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| I use an ice cream scoop to spoon my cupcake mixture into the paper cases |
White Chocolate Ganache:
1. Place ingredients in a microwave proof bowl
2. Microwave for 60 seconds , 30 seconds at a time to make sure you don't overheat the mixture
3. Mix the ingredients and allow to cool
4. Once it cools whip the white chocolate ganache for a few minutes to thicken it up, this also makes the ganache whiter in colour.
1. Microwave the white chocolate and cream for 30-40 seconds
2. Mix in the Wasabi and colouring and mix well
3. Allow to cool
Assemble:
1. Ice the cupcakes with your white chocolate ganache.
2. Drizzle with the wasabi white chocolate after using a pipping bag or fork
Enjoy
xx Mel.
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