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Christmas Tree Cupcake

This recipe could generate 6 normal size, or 12 mini cupcakes
Prep Time: 40 minutes
Cook Time: 20 minutes
Course: Dessert
Cuisine: Japanese
Servings: 6
Author: Omnivore's Cookbook

Ingredients

For cupcake

  • 40 grams 1.4 ounces butter, room temperature
  • 60 grams 2.1 ounces white sugar
  • 1 medium size egg room temperature
  • 1/8 teaspoon salt
  • 50 milliliter 1.7 ounces milk, room temperature
  • 90 grams 3.2 ounces all-purpose flour
  • 1 teaspoon slightly less baking powder

For frosting

  • 30 grams 1 ounce confectioner sugar
  • 2 teaspoons matcha green tea powder
  • 200 milliliter chilled heavy cream
  • dragées balls for decoration

Instructions

For cupcake

  • Preheat oven to 170 degrees C (340F). Line cupcake pan with liners.
  • Place butter and sugar in a large bowl, mix with electronic mixer under low speed until sugar is well integrated. Add in egg and salt, mix well, add milk, keep mixing until everything is blended. Add flour and baking powder in a separate bowl, and mix well with a fork. Add flour mixture into the batter by 3 times, 1/3 at a time, keep mixing until cooperate. The final batter should be quite thick and cannot come off if coated a spoon. Add batter into cupcake pan till half way. Bake in middle rack for about 20 minutes, till the top of cupcake turns golden brown. If you put in a toothpick inside of cupcake, it should come out clear. Take cupcakes out of pan to chill.

For frosting

  • Add sugar and matcha powder into a medium size bowl, slowly add in heavy cream and whip under low speed. After cream is getting thicker, turn to medium speed till cream is thick and could coat a spoon.
  • Decorate cupcakes with motcha frosting and dragées balls. Serve the same day or store in a air tight container and fridge up to 2 days.