It's Hokkaido cupcakes time again! My all time favourite cupcakes. This time, I baked the green tea version and piped the cupcakes with yummy green tea cream filling. It's heavenly! The green tea flavour balanced out the sweetness just right so the cake is not too sweet. It's a good choice if you don't have a sweet tooth.
I used the same green tea sponge cupcakes recipe which I modified from Hokkaido cupcakes to produce the light and soft sponge. I reckon I am getting the hang of baking Hokkaido cupcakes after baking them so often. And I never get bored of them!
Recipe:
(12 cupcakes)
The sponge cake:
60g egg yolks
25g castor sugar
50g corn oil
80g milk
5g green tea powder mixed with 4 teaspoons of hot water (about 20g) just enough to dissolve the green tea powder into thick green tea mixture. Let it cool before using.
90g cake flour
180g egg whites
1/4 teaspoon cream of tartar
55g castor sugar
1. Whisk egg yolks and sugar in a mixing bowl until pale and thick.
2. Add corn oil and whisk to combine.
3. Add milk and stir to combine.
4. Add green tea mixture and stir thoroughly.
5. Sift in cake flour and mix well. Leave the batter aside.
6. Beat the egg white in a mixing bowl.
7. Add cream of tartar as soon as the beaten egg white starts to foam.
8. Gradually add in the sugar when the egg white starts to thicken. Beat until stiff peak stage.
9. Add the egg white mixture onto the egg yolks mixture in 3 batches. Mix until they are almost combined on each addition. Lastly, scrape down and fold until everything is evenly combined. Bang the batter on the table for a few times to release the big air bubbles.
10. Pour the batter into the cupcake cases, about 3/4 full each.
11. Bake in the preheated oven at 165c for about 25mins on the lower rack.
12. Remove the cupcakes from the oven and let them cool on the wired rack.
Green tea whipped cream:
300ml whipping cream
2 tablespoons sugar
2 teaspoons green tea powder
A few drops of vanilla extract
Note: adjust the amount of sugar and green tea powder according to taste.
1. Pour whipping cream onto a chilled mixing bowl over a bowl of ice water. Add in sugar and vanilla extract. Beat until the cream is at soft peak stage.
2. Add in green tea powder and beat until stiff. You can always adjust the sugar and green tea powder from time to time. You might want to refer to the video tutorial from Joys of baking on how to make whipped cream.
To assemble the cupcakes:
Icing sugar (for dusting)
1. Pipe the green tea whipped cream into each cupcakes.
2. Dust the cupcakes with icing sugar.
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