Matcha Cupcakes with Sakura Liqueur Frosting and Filling
 
Prep time（準備時間）
Cook time（加熱時間）
Total time（合計時間）
 
Less-sweet matcha green tea cupcakes filled with sakura liqueur pastry cream and topped with sakura liqueur butter cream for just the right level of sweetness and visual contrast.
Author（投稿者）:
Recipe type（レシピカテゴリ）: Dessert
Cuisine（どこの料理）: Japanese fusion
Serves（何人分）: 56-60 mini cupcakes or about 16 full-size cupcakes
Ingredients （材料）
  • For matcha green tea cupcakes:
  • 1 cup (201 g) granulated sugar
  • 1¾ (224 g) cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tbsp matcha powder
  • ¼ cup (57 g) unsalted butter, room temperature
  • 2 eggs
  • ⅓ (82 g) cup plain yogurt
  • ¼ cup (60 ml) canola oil
  • ⅔ cups (160 ml) milk
  • For sakura liqueur pastry cream:
  • ½ (100 ml) cup heavy cream, divided
  • ½ (100 ml) sakura liqueur (I used Japone Sakura by Suntory)
  • 2 tbsp cornstarch
  • 5 tbsp granulated sugar
  • 1 whole egg
  • 2 egg yolks
  • 2 tbsp (28 g) unsalted butter
  • 1 tsp vanilla
  • For sakura liqueur butter cream frosting:
  • ½ cup (114 g) unsalted butter, room temperature
  • 4 cups (612 g) of powdered sugar
  • ¼ cup (50 ml) sakura liqueur
  • 1 tsp vanilla
  • red food coloring
Instructions（作り方）
  1. Make matcha cupcakes: Preheat oven to 350 F (180 C) and prepare your cupcake pan with liners.
  2. In a large bowl mix together sugar, flour, baking powder, baking soda, salt, and matcha powder.
  3. Add the butter and mix on medium-low speed for three minutes.
  4. Whisk the oil, eggs, and yogurt together in a small bowl until smooth.
  5. Add the egg mixture to flour mixture and beat on medium speed until combined.
  6. Slowly add milk while mixing on low speed until combined. The batter will be quite thin and liquid-y--don't worry, this is normal.
  7. Fill the cupcake liners about half full and bake until a toothpick inserted in the center comes out free of batter stuck to it (about 7-11 minutes).
  8. Transfer to a wire rack and allow to cool completely.
  9. While the cupcakes are cooling, make the sakura liqueur pastry cream. Whisk together cornstarch and ¼ cup (50 ml) of cream in a medium bowl.
  10. Add the egg and egg yolks and beat thoroughly with a hand mixer.
  11. Put the remaining ¼ cup (50 ml) of cream, sugar, and sakura liqueur in a pot, bring to a boil, and then remove from heat.
  12. Pour ⅓ of the boiling sakura liqueur mixture into the egg mixture and whisk constantly so the eggs don't cook.
  13. Return the sakura liqueur mixture to a boil and slowly pour in the egg mixture while whisking.
  14. Whisk constantly until the mixture thickens, then remove from heat and beat in the vanilla and butter.
  15. Let the pastry cream cool a bit and transfer to a pastry bag fitted with a fine tip.
  16. Insert the tip into each cupcake and squeeze in a small amount of cream.
  17. Make sakura liqueur butter cream frosting. Whip the butter on medium-high speed until light and fluffy.
  18. Add the powdered sugar a little at a time and mix on medium speed until combined, scraping the sides of the bowl as you go.
  19. Add the sakura liqueur and food coloring and mix on medium-high speed until combined and fluffy. If the frosting is too soft or runny, add more powdered sugar until the desired consistency is reached.
  20. Frost the cupcakes and enjoy!
Notes（コツ・ポイント・注意点）
★ I tend to make mini cupcakes as they are easier to share at large events like house parties and people are more likely to try an "exotic" cupcake flavor if they don't have to commit to a full size one, but you can always make these in a normal size cupcake pan as well. You will just get less cupcakes (likely about 16). You may also need to bake a little longer (14 min or so).
★ I bought the sakura liqueur I used from this Rakuten Ichiba seller here in Japan, but I admit I am not sure where one can procure it overseas. I would imagine some other variety of cherry liqueur might be alright, albeit a little different.
★ Matcha green tea is powdered green tea. If you live overseas you can likely find it at an Asian supermarket.
★ If you have leftover pastry cream you can store it in the fridge for a few days. I have also had pretty good luck freezing it, but from what I have read online the texture of pastry cream has gone funny on other people when they froze it so proceed at your own risk.
Recipe by Entropy in the Kitchen at https://www.xiomaraentropy.com/blog/matcha-cupcakes-with-sakura-liqueur-frosting-and-filling/