Cupcake allo yuzu con glassa al matcha

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Celebrate Japanese flavours during your next Christmas celebration with these sensational yuzu cupcakes with matcha frosting. The yuzu juice in the cake gives it a unique citrus tang, while the matcha green tea powder in the icing cuts through the sweetness and adds a refreshing, leafy quality. This is a baked treat that is guaranteed to impress.

Recipe courtesy of Mostly Food.

Ingredienti

for the cupcakes:
110g butter, softened
110g caster sugar
2 eggs, lightly beaten
110g self-raising flour
1-2 tbsp milk

for frosting:
50ml water
150ml granulated sugar
2 egg whites
¼ tsp cream of tartar
1 pinch salt
½ tsp vanilla
1 tbsp fine matcha powder

for yuzu syrup:
30g sugar
30ml water
30ml yuzu juice – or to taste

to decorate:
sprinkles and nonpareils

Preparazione

For the cupcakes: Preheat the oven to 180°C. 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.
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.
For the yuzu syrup: Combine the 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.
To assemble: Prick each cake with a skewer. Spoon over the syrup. Swirl over the match tea frosting. Serve with green tea.