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spring 2010




These cupcakes are prepared in a quick muffin style, but filled with a sweet surprise of creamy Matcha custard they are definitely worthy of cupcake status. I prefer to simply dust them with Matcha but you could also easily frost them with Matcha icing.

  • Lemon Matcha Custard Cupcakes
  •  
  • For the cupcakes:
  • 2 cups of all purpose flour
  • 1½ teaspoons of baking powder
  • pinch of salt
  • ¾ cups of caster sugar
  • 80 grams butter, melted
  • 1 cup of milk
  • 1 egg
  • 1 teaspoon of vanilla extract
  • grated zest of 2 lemons
  • Matcha - green tea powder to dust
  •  
  • For the Matcha Custard filling:
  • ¾ cup of milk
  • ½ cup of caster sugar
  • ¼ cup of cornflour
  • 2 egg yolks
  • ½ teaspoon of vanilla extract
  • 2 teaspoons of Matcha

  1. Preheat your oven to 180°C (356°F)
  2. Sift the flour, baking powder and salt into a large bowl.
  3. Combine the sugar, melted butter, milk, beaten egg, vanilla and lemon zest in a pouring jug and beat well.
  4. Make a well in the dry ingredients and slowly pour in the wet milk mixture.
  5. Fold the batter until it just comes together and everything is hydrated.
  6. Fill small cupcake cases or greased silicone cupcake moulds ¾s full, reserving approximately ¼ of the batter.
  7. With a wet spoon make a well inside each cupcake and place a heaped tablespoon of the custard (below) inside.
  8. Top and cover the custard filling with the remaining cake batter.
  9. Bake for 20 minutes, or until golden and the cupcakes spring back when lightly touched.
  10. Allow to cool to room temperature and dust with extra Matcha powder or ice with Matcha icing.
  11. Makes 16 to 18 small cupcakes


  1. For the Matcha custard:
  2. In a small saucepan place the cold milk, sugar and cornflour and stir to dissolve.
  3. Gently heat over a medium flame stirring constantly until the mixture thickens stiffly.
  4. Remove from the heat and beat in the yolks, vanilla and Matcha powder.
  5. Allow to cool slightly.



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Spring 2010 Front Cover Table of Contents Bron's Thoughts Turning Japanese Tsukemono - Pickles Furikake - Sprinkles
Smokey Chorizo and Broad Bean Skewers Lamb, Broad Bean and Rocket Salad with Mint and Feta Broad Bean and Avocado Dip with Tapenade Straws Savouring Salmon Salmon Cured with Elderflower Syrup Wasabi Pea and Salmon Tartelette
Crispy Skin Salmon with Lemon Chive Cream Baked Salmon with Fennel, Potato and Olives Salmon Rolls with Sweet Chilli Sauce Meringue Loves Lemon Lemon Meringue Pie Lemon Petits Pots de Creme with Meringue Hats
Frozen Lemon Eton Mess A Spring Picnic for Two from Vanille @ Down Under Gluten Free Crackers Fresh Asparagus Soup Buckwheat Crepes with Fennel and Grapefruit Orange Blossom Cookies
Classic & Creative Crepes Suzette Crepes Midori Teriyaki Sauce Taleggio Petits Fours
Pistachio and Lemon Macaron Lemon Pistachio Cheesecake Marbled Brownies Matcha Neenish Tarts Lemon Matcha Custard Cupcakes Uses for Saved Butter Papers Perfect Gohan - Japanese Steamed Rice
Vegetables and Fruit - October/November Bron's Loves A Look Back Tapenade Grilled Pork Fillet, Grapefruit and Lambs Lettuce Salad Lemon Curd Ripple Ice Cream
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