These Matcha Tea cupcakes are the perfect treat to celebrate the Tokyo 2020 Olympics.
It's the last week of the Tokyo Olympics, and I'm ashamed to say I've not watched much of it. Although, I must admit I think it's because of the time zone.!
When I was thinking about ways to incorporate the Olympics into a cupcake, I knew that matcha would be a special flavour.
I really associate matcha with Japan and so it was only right that these Olympic cupcakes being held in Tokyo would feature matcha flavour.
It is such a unique taste that I was quite stumped as to what to pair it with.
But, after considering the five rings of the Olympic logo, I think I'm on to a winner. Each of these cupcakes tastes completely different. The pairing of the blue, yellow, black, green, and red fruits with the matcha tea sponge and the sweet cream frosting is dreamy!
They're light and sweet, and perfect for summery days watching the Olympics highlight reels.
I used blueberries for the blue ring, mango for yellow, blackberries for black, grapes for green, and strawberries for red. I would have used kiwi which I think would have created a wicked flavour combination, but I couldn't find any ripe kiwis.
The best way I found to incorporate the matcha tea is to steep it in milk for a couple of hours and then add this to the sponge, combating the extra moisture with some more flour.
I can promise you that even if you don't like matcha you will like these. I must admit even I was a bit apprehensive. However, they came out great! It's an indescribable flavour but it's a winner!
All this week I've been trying to watch the Olympics in the morning before work, and I'll be rooting for Team GB to get as many gold medals as we can! However, I'll be leaving the athleticism to the Olympians and baking instead..!
Let's get Caking It.
Recipe
180C (170C fan)
Yield: 12 cupcakes
Prep: 15 mins
Bake: 18 mins
Assembly: 10 mins
Ingredients
Sponge
150g unsalted butter
150g golden caster sugar
4 medium eggs
200g gluten free self-raising flour
1 tsp bicarbonate of soda
1/2 tsp xanthan gum
2 tbsp sour cream
100ml milk
12g of matcha tea or 6 teabags
Frosting
300g double cream
200g icing sugar
Blueberries
Mango
Blackberries
Grapes (or kiwi)
Strawberries
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Method: Sponge
Don't forget to wait until all the ingredients are room temperature before starting.
In a small saucepan heat your milk until simmering, then add the matcha tea. Let it simmer for 10 minutes, remove from the heat, then let steep for 2 hours (minimum 30 minutes).
Preheat oven to 180C. Fill 12 muffin holes with cases.
With a fork, cream the butter until pale, then add the sugar and cream together until fully incorporated.
Add the eggs, one at a time, mixing with an electric whisk between each addition. Remove the matcha tea from the milk and add the liquid to the eggs. Mix until incorporated.
In a separate bowl, mix the flour, bicarb, and xanthan gum, and then add this to the mixture, mixing until fully incorporated.
Spoon in the sour cream and fold until combined.
Spoon 2 tbsp of the mixture into each muffin case.
Let the mixture sit in the cases for 20 minutes before placing in an oven for 18 minutes. A skewer or toothpick inserted into the cupcakes should come out clean.
Method: Whipped Cream Frosting
Super easy and even more delicious! Make sure your double cream, whisk, and bowl are stored in the fridge until you decide to make this.
While the cupcakes are cooling, make the frosting.
In a cold bowl place the cold double cream and beat with a whisk until it begins to get thick. Add a quarter of the icing sugar with a sieve and whisk again. Repeat until all the icing sugar is incorporated.
Whisk until the cream is thick and creamy.
Assembly
Making sure the sponges are completely cool, scoop out the middle of the cupcake with an apple corer, taking care not to go right down to the bottom.
With a teaspoon, fill the middle with some cream and spread a layer on top.
Cut your fruit into slices and arrange on top of your cupcakes in a ring position.
Enjoy while watching the Olympics!
