Matcha-Strawberry-Cupcakes with Coconut Creme Frosting for Eva..

For Eva’s birthday I wanted to make her a little something and since I always wanted to bake something with Matcha, it was going to be Matcha cupcakes.

I found the recipe for a Matcha-Lemoncake, that sounded delicious, on the website of Coucoubonheur and only changed the recipe a tiny bit.

The ingredients quantity is meant for a cake sheet, so of course you can take half of everything. That will easily last for 12 cupcakes.

Matcha-Strawberry Cupcakes with Coconut Creme Frosting

Dough:

(for 24 cupcakes or 12 cupcakes and a cake with 9.4”)

1.2 Ibs flour

1 teaspoon salt

5 eggs

0.9 Ibs sugar

2 packs vanilla sugar

1 pack baking powder

12.3 oz butter

1 1/4 cups butter milk

2 organic lemons, juice and grated shell

5 tablespoons Matcha powder

5.3 oz fresh strawberries

All ingredients have to be room temperature.

Frosting:

5.3 oz creme cheese

5.3 oz icing sugar

2.4 oz butter

2.4 oz coconut puree

grated coconut or sugar sprinkles

coconut chips

1.     Preheat the oven at 356F.

2.     Mix flour with salt and baking powder, sift and leave on the side.

3.     Beat sugar, vanilla sugar, soft butter in little pieces, juice and grated shell of lemon and eggs on high until it turns into a light, homogenous dough.

4.     Now add flour mixture little by little.

5.     Add butter milk until the dough has a nice consistency, so it doesn’t stick to the spoon, but also doesn’t drip down fast.

6.     Part the dough in half.

7.     Wash, clean and cut strawberries in quarters and add to one half of the dough.

1.     Add the Matcha powder into the other half.

2.     Line up the cupcake forms in a cupcake sheet and fill each form with about a tablespoon of the dough with strawberries.

3.     Top it with a tablespoon full of Matcha dough.

4.     Bake cupcakes in oven for about 20min. Test with a toothpick wether the dough is done.

5.     Take the done cupcakes out of the oven and let them cool down.

6.     For the Frosting put everything in a bowl and stir well with a hand mixer. Who wants,of course can put in some food coloring.

7.     Fill the frosting into a piping bag and let cool in the fridge for about 15-30min.

8.     Top the cupcakes with the frosting and sprinkle them with grated coconuts and sugar sprinkles. Because the amount of the recipe is meant for a whole baking sheet, I was able to make 12 cupcakes and with the other half I baked a cake. Therefor do the same thing as with the cupcakes.

9.     Put the dough with strawberries in a greased and crumbled (or baking paper) cake form with 9.4”.

10.  Top it with Matcha dough and bake in preheated oven for approx. 30-40min, until the cake passes the toothpick test.

11.  Take the cake out of the oven and cover with frosting.

12.  I topped it with coconut chips.   

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