Ingredient: Match paste
- 1 1/2 tsp Matcha green tea powder
- 3 tbsp warm water
- (Dissolve matcha green tea powder with warm water)
- 4 egg yolks
- 20 g caster sugar
- 45 g corn oil
- 60 ml milk
- 100 g Superfine Cake flour
- Heat up a saucepan add in oil till lightly warm, you'll see tiny bubbles.
- Add in milk combine until both well incorporated
- Add in cake flour combine smooth texture and allow to cool down
- Mixed egg yolk and castor sugar until well combine then set aside to rest
- 4 egg whites
- 1/2 tsp cream of tartar
- 60 g castor sugar
- In a mixing bowl whisk egg white using electric hand mixer
- Add in cream of tartar continue to whisk for 2 minutes, add in castor sugar in 3 stages until firm peak.
- Add meringue in egg mixture in 3 stages until fully combine.
- Add in 2 tbsp poppy seeds into meringue and combine evenly
- Transfer the batter into cupcakes paper on a muffin tray,
- Gently tapping 3-4 times to release air pocket. Place cake pan into oven
Preheat Oven 150c for 20 minutes.
Bake in oven temp
120 c- 20 minutes
150 c -20 minutes
160 c -10 minutes
Note:
Yield 11 cupcakes
For the Whipped Cream fillings
100 non dairy whipped cream
15 g caster sugar
1 tsp Vanilla Essence
Yield 11 cupcakes
For the Whipped Cream fillings
100 non dairy whipped cream
15 g caster sugar
1 tsp Vanilla Essence
