Fluffy Matcha Cupcakes with Red Bean Sauce 中からあんこがとろ〜りふわふわ抹茶カップケーキ

By ochikeron · 60 min

Ingredients

Instructions

1. Put the white chocolate, whipping cream, butter and rum-free base (A) over hot water and stir until smooth. Take off the heat, then mix in the egg yolks and rum (if using).
2. Beat the egg whites with the sugar using an electric mixer until stiff, glossy peaks form, about 4 to 7 minutes.
3. Stir one third of the meringue into the chocolate base and mix well. Then fold in the rest, mixing 7 or 8 times.
4. Sift the cake flour and matcha powder over the batter and mix well with a spatula.
5. Preheat the oven to 180°C (356°F). Spoon batter into muffin cups until 50% full, add a spoonful of anko to each, then top with batter until 80% full.
6. Bake at 180°C (356°F) for 15 to 18 minutes.
7. Cool the cupcakes completely on a wire rack, then dust with powdered sugar.

Summarized from ochikeron's video. Watch it for the details.

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