Sunday, October 14, 2012
Matcha Chiffon Cupcakes
Yield: 10 cupcakes
50g cake flour
2 tsp matcha (green tea) powder
3 egg yolks
1 whole egg
45g canola oil
3 egg whites
45g Castor sugar
a pinch of salt
Pre-heat oven at 150 degree C.
Sieve Group A together twice, set aside.
Beat Group B with a hand whisk. Add them into Group A and mix well.
Whisk the egg whites with a electric hand mixer at medium speed till frothy, add sugar and salt over 3 additions, continue beating at high speed till stiff peak.
Fold the egg white mixture into the egg yolk mixture over 3 additions and mix to combine well with a spatula.
Spoon the mixture into individual paper cups till 3/4 full.
Bake for 18 minutes till done.