Matcha Strawberry Cupcakes Recipe

gluten-free matcha muffinsSample our newest cupcake creation that is topped with frosting and filled with custard…both including strawberry! These Matcha Strawberry Cupcakes are the type of dessert treat that can satisfy your sweet tooth as well as give you all the necessary health benefits that come with your matcha powder. ┬áThese delectable desserts make a perfect treat for Valentine’s Day as well.

INGREDIENTS FOR CUPCAKES
-1 tbsp AOI MATCHA POWDER
-3/4 cup cake flour
-1/2 cup regular flour
-1 cup of sugar
-1&1/2 tsp baking powder
-1/2 tsp salt
-1/2 cup of unsalted butter than has been softened and cut into small cubes
-2 eggs
-1/2 cup whole milk
-1/2 tsp vanilla

INGREDIENTS FOR CUSTARD FILLING
-1 small box of instant vanilla pudding
-1 cup of whole milk
-3/4 cup of heavy cream
-1 tsp of vanilla extract
-10 – 15 large strawberries

INGREDIENTS FOR FROSTING
-2 eggs
-1/2 cup of sugar
-1/2 tsp. vanilla
-1&1/2 sticks of butter cut into 12 pieces
-Strawberry preserves

DIRECTIONS:
-Preheat oven to 325 degrees Fahrenheit
-Fill a cupcake tin with liners and put aside for later usage.
-In a large mixing bowl, combine flours, baking powder, sugar, salt, and the AOI MATCHA POWDER. Mix on a low speed.
-Slowly add in the butter cubes and mix.
-In a large measuring glass, whisk together the eggs, milk, and vanilla.
-Steadily combine the wet ingredients into the dry ingredients bowl. Do not overbeat.
-Fill the cupcake liners about 2/3 full.
-Bake for about 17-20 or until a toothpick can be inserted and pulled out clean.
-To make the custard, mix and whip the first 4 ingredients together and is allowed to thicken for about 3-5 minutes. Place in refrigerator to cool down and thicken.
-Chop up strawberries and place in a bowl. Place this bowl in the fridge and and allow all the water to seep out of the strawberries.
-Mix the strawberries into the custard filling and place in fridge again.
-To make the frosting, put egg whites and sugar into a mixing bowl.
-Place this bowl over a pot of boiling water, making sure that the bottom of the bowl DOES NOT actually touch the water. Mix the egg white and the sugar until all the sugar is completely dissolved.
-Take bowl off of the heat and beat until this mixture doubles in size. Add in the vanilla and then the butter. Beat for another 5-10 minutes.
-Once cupcakes are done baking, remove a small hole from the top center of the cupcakes and fill with the custard and top with the frosting! Enjoy!