Chocolate, Matcha & Raspberry Cupcakes

I finally got my hands on some matcha powder (that wasn’t extortionately priced!) so I made some cupcakes that I’ve been meaning to try out for quite some time. These are chocolate cupcakes with a raspberry filling, topped with a generous swirl of matcha swiss meringue buttercream. Recipe follows.

Chocolate, Raspberry & Matcha Cupcakes
16 - 18 cupcakes
For the chocolate sponge
  1. 200g plain flour
  2. 270g caster sugar
  3. 40g cocoa powder
  4. 1tbsp baking powder
  5. 80g unsalted butter
  6. 240ml whole milk
  7. 1tsp vanilla extract
  8. 2 large eggs
For the raspberry filling
  1. 125g raspberries
  2. 50g granulated sugar
  3. 1tbsp cornflour
  4. 2tsp water
For the matcha buttercream
  1. 3 egg whites
  2. 200g caster sugar
  3. 150g unsalted butter
  4. 4tsp matcha powder
  1. Set oven to 180 degrees celsius and prepare cupcake tins
For the sponge
  1. Sift together the dry ingredients - sugar, flour, cocoa powder and baking powder
  2. Add butter and mix at a medium speed until it turns into breadcrumb consistency
  3. In a jug, beat together eggs, milk and vanilla. With the mixer on a slow speed, add this to the dry mixture a third at a time until well incorporated
  4. Pour mixture into cupcake cases, filling to a third full, bake for 18-20 minutes at 180 degrees
For the raspberry filling
  1. Add raspberries and sugar to a saucepan on a medium heat
  2. The berries will break down and sugar dissolve, bring to a light boil then remove from the heat
  3. In a separate bowl, mix together the cornflour and water, then add to berries mixture, stirring vigorously
  4. Leave aside to cool and thicken
For the swiss meringue buttercream
  1. Whilst the cupcakes are cooling, start on the buttercream
  2. Set some water to boil in a saucepan on a low heat and place a glass bowl over the top, making sure it doesn't touch the water. In the glass bowl, add sugar and egg whites and mix well.
  3. The egg whites are ready once the sugar has dissolved and have reached 60 degrees celsius
  4. Once ready, pour into mixing bowl and whisk at high speed until it increases in size and stiff peaks form.
  5. Add cubed pieces of butter (make sure it's cold!) to the mixture slowly and keep mixing, this will eventually become thicker and creamier until it's buttercream / spreadable texture.
  6. Add matcha powder and mix until well combined
  1. Once cupcakes are cooled, cut out a small piece from the centre of each cake, fill with 1tsp of raspberry filling, then put the small piece of cake back in
  2. Pipe buttercream onto cake and top with a raspberry
Sam's Cupcakery

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