Looking for Japanese flavours in a dessert but using traditional Western techniques? This could be the recipe for you.
Yuzu Cupcakes with Matcha Tea Frosting are little fancies that would be a welcome addition to a very English afternoon tea, but they use very Japanese Yuzu juice giving a citrus tang; and then there is the equally iconic matcha tea which I have added to a 7-minute icing recipe.
For the cupcakes:
110g butter, softened
110g caster sugar
2 eggs, lightly beaten
110g self-raising flour
1 – 2 tbsp milk
150ml granulated sugar
2 egg whites
¼ tsp cream of tartar
1 pinch salt
½ tsp vanilla
1 tbsp fine matcha powder (available from Japan Centre)
For Yuzu syrup:
30ml yuzu juice – or to your taste (available from Japan Centre)
Method for cakes:
Preheat the oven to 180C/350F.
Fill a 12-hole muffin tin with paper cupcake cases.
Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time.
Fold in the flour using a large metal spoon or spatula, adding a little milk until the mixture is of a dropping consistency. Half-fill each of the paper cases.
Bake in the oven for 15 minutes, or until golden-brown and well-risen. Cool on a wire rack.
Method for the frosting:
In a heatproof bowl whisk together water, tea, sugar, egg whites, cream of tartar and salt. Ensure the tea is dissolved.
Put the bowl over a saucepan of simmering water; beat constantly, preferably with an electric whisk, until the mixture holds stiff peaks. This takes between 5 and 7 minutes.
Remove from the heat and transfer the frosting to a cool bowl. Beat until the frosting is cooled, about 2 minutes.
Method for the syrup:
Combine water and sugar in a small pan over a low heat. Allow the sugar to dissolve. Add the juice to your taste. Allow the syrup to cool.
Assemble the cakes:
Prick each cake with a skewer. Spoon over the syrup. Swirl over the match tea frosting. Serve with green tea.
Recipe by Chrissie Walker © 2018