Matcha Chiffon Cupcake

These little green monsters are so yummy and soft like cloud. They earned 2 thumb-ups from my daughters and hubby.

 

Matcha Chiffon Cupcakes

 

Yield: 10 cupcakes

 

Ingredients:

 

Group A:

• 50g cake flour
• 2 tsp matcha (green tea) powder

 

Group B:

• 3 egg yolks
• 1 whole egg
• 45g canola oil

 

Group C:

• 3 egg whites
• 45g Castor sugar
• a pinch of salt

 

Baking Steps:

1. Pre-heat oven at 150 degree C.
2. Sieve Group A together twice, set aside.
3. Beat Group B with a hand whisk. Add them into Group A and mix well.
4. 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.
5. Fold the egg white mixture into the egg yolk mixture over 3 additions and mix to combine well with a spatula.
6. Spoon the mixture into individual paper cups till 3/4 full.
7. Bake for 18 minutes till done.