A matcha vanilla marble cupcake topped with a white chocolate buttercream frosting and finished off with an extra dusting of matcha powder. The vanilla and white chocolate perfectly compliment the earthiness of the matcha making the most delicious little treat!
I’ll admit, I’m a little bit of a matcha purist. I have the full set up from bamboo whisk (chasen), bamboo scoop (chashaku), and tea bowl (chawan). My water is only ever boiled to 80*c and everything is sieved and measured. I told you, a little bit of a purist! That’s why, when I was making my latest batch of matcha flavoured cupcakes, I wanted them to taste as nice as possible. If you know matcha, then you know that hand whisked is the best way to go here.
Matcha
I also love marble cakes. Not only because you have the luxury of having 2 cake flavours in one, but I also think that they just look so good and are always a little bit impressive. Traditionally, both of the flavours are lightly mixed together to help to create the marbled effect. However accidentally mix too much and it just results in one big colour mixed splodge. Not what I wanted with this recipe. I wanted both flavours to really stand out, for the 2 flavours to be completely distinguishable and for the 2 flavours to be instantly recognisable. One half vanilla, one half matcha. Both so different but so complimentary. Wrapped up and topped with a sweet white chocolate buttercream frosting it’s like your favourite matcha drink come to life!
To start with, make a batch of basic, plain cupcakes. I like to make a small batch as these cakes are best eaten fresh, because they always taste better when they’re freshly made! I added everything to the bowl together, the margarine, sugar, egg and self raising flour and mixed it until everything was really well combined. Then, take a second bowl and separate half of the mixture, so that you roughly have the same amount of cake mixture in each bowl. In one bowl, you’re going to stir through the vanilla essence. The other bowl is going to be our matcha cake batter.
Matcha
As I said before, I went quite traditional with my matcha making here but if you don’t have any equipment, we can still make this cake. Start by boiling your kettle to 80*c, if you’re kettle doesn’t have any temperature options, then you want it to be hot but not boiling. Sieve a heaped teaspoon of matcha powder into a small bowl, making sure any lumps are removed. For the next part you can either use a bamboo whisk if you have one or this can even be done with a teaspoon. Start by adding a tiny bit if water, and mix until you have a thick paste. After, add a little bit more and mix until you have a slightly runny paste, but you also want to stay slightly thick. Stir this matcha through the plain cake batter bowl until it is all really nicely combined and bright green.
I would always recommend that you use a vanilla extract over vanilla essence. Personally, I use a vanilla extract in the form of a paste. I find it has a better, more authentic flavour and has a better texture for cakes. This is the same for matcha. I would always recommend getting the best matcha powder that you can afford, or just ensure that it is matcha and not just ‘green tea leaves’.
Matcha
Next, it’s time to add the batters to the pre prepared cupcake cases. Add the vanilla batter to one side of the cupcake and the matcha batter to the other side, so you have a half and half effect. I chose to leave them like this with two distinct side, but I did lightly marble 1 cake. If you chose to marble then use the back of a small spoon or a toothpick to gently swirl the colours together. Be careful not to over mix and accidentally combine them completely.
Matcha
Once baked, remove from the oven and allow to cool in their cases for roughly 5 minutes before removing them and allowing to cool completely before decorating.
I covered these in a white chocolate buttercream. But please feel free to top these with any other frosting of your choice. You can find the white chocolate recipe here, and I would definitely recommend adding this on top. It’s quick and easy to make, only has 4 ingredients and tastes amazing, especially with the matcha.
If you decide to go with the white chocolate buttercream, start by adding your unsalted butter to the bowl. Using an electric mixer, mix the butter until creamy. Add half of the sieved icing sugar to the bowl. Using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer. Add the remaining icing sugar, milk and white chocolate powder and mix together. I’d suggest adding a teaspoon at a time and tasting, just to double check that it meets your taste preference. This icing is thick enough to pipe if desired or can be placed on top of the cake in your chosen design. Add an extra dusting of matcha powder for the perfect final touch!
Any leftover cakes should be stored in an airtight container for 3-4 days. But they do always taste best fresh on the same day as making.
Ingredients
- CAKE:
- 2 oz / 60 g Self Raising Flour
- 2 oz / 60 g Butter
- 1 oz / 30 g Caster Sugar
- 1 Egg
- 1 teaspoon Milk
- 1/4 Teaspoon Vanilla Extract
- 1 Heaped Teaspoon Matcha Powder, plus extra for dusting
- ICING:
- 3 oz / 85 g Unsalted Butter, at room temperature
- 6 oz / 170 g Icing Sugar
- 1 teaspoon Milk
- 2-3 Heaped Teaspoons of White Chocolate Powder
Instructions
- Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
- Line a cupcake tin with cases and set aside.
- Place the margarine, sugar, egg, milk and self-raising flour into a bowl and using an electric mixer beat together until well mixed together.
- Then, take a second bowl and separate half of the mixture, so that you roughly have the same amount of cake mixture in each bowl.
- In one bowl, you're going to stir through the vanilla extract. The other bowl is going to be our matcha cake batter.
- As I said before, I went quite traditional with my matcha making here but if you don't have any equipment, we can still make this cake. Start by boiling your kettle to 80*c, if you're kettle doesn't have any temperature options, then you want it to be hot but not boiling.
- Sieve a heaped teaspoon of matcha powder into a small bowl, making sure any lumps are removed.
- For the next part you can either use a bamboo whisk if you have one or this can even be done with a teaspoon. Start by adding a tiny bit if water, and mix until you have a thick paste. After, add a little bit more and mix until you have a slightly runny paste, but you also want to stay slightly thick. Stir this matcha through the plain cake batter bowl until it is all really nicely combined and bright green.
- Add the vanilla batter to one side of the cupcake and the matcha batter to the other side, so you have a half and half effect. I chose to leave them like this with two distinct side, but I did lightly marble 1 cake. If you would like to marble then use the back of a small spoon or a toothpick to gently swirl the colours together. Be careful not to over mix and accidentally combine them completely.
- Cook for 16 to 20 minutes, until golden brown and light and fluffy. You can tell the cakes are ready when they spring back when lightly pressed. You could also insert a skewer into the middle of one of the cakes and if it comes out clean, then the cakes are ready.
- Once ready, remove from the oven.
- Allow the cakes to sit in the tin for roughly 5 minutes, then place on a wired rack to cool.
- Whilst waiting for the cakes to cool, start to make the buttercream frosting.
- Add the butter to a mixing bowl and using an electric mixer, blend until creamy.
- Add half of the sieved icing sugar to the bowl and using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer.
- Add the remaining icing sugar, milk and white chocolate powder and follow the steps above.
- Do not be afraid to overmix, you want this to be nice and smooth.
- This icing is thick enough to pipe if desired or can be placed on top of the cake in your chosen design.
- Add an extra dusting of matcha powder for the perfect final touch!
Notes
Any leftover cakes should be stored in an airtight container for 3-4 days, but always taste best fresh on the same day as making.
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