I surfed the web trying to look for a basic matcha (green tea) cake recipe that was not too runny. I stumbled across a post on 13Recipes and decided to test out her cupcake recipe. I modified her recipe a bit, so here's a modified version:
Matcha Whoopie Pies and Cupcakes
prep time: 5min, baking time 8 minutes
1 stick (1/2 c) butter
2/3 cup sugar
3 eggs
1 1/2 cup of flour
1 1/2 tsp of baking powder
1/4 cup of milk (whole milk)
1/2 t. vanilla extract
2 tsp matcha powder
Preheat the oven to 350°F. In a mixing bowl, cream the butter and sugar until pale and fluffy. Add the eggs one by one, beating well between each inclusion. Add the milk and vanilla. Sift over the flour, baking powder and matcha. Mix until there are no lumps.
Mini-whoopie pie cakes: Line baking pan with parchment paper. Place 1 T scoops of batter on pan. Place batter at least 1.5 inches away from each other. Use a spoon or your fingers to shape batter into a circle. Bake for 7-8 minutes.
Mini-cupcakes: Line a muffin tin with cupcake cups. Fill 2/3 full (about 1.5 teaspoon of batter). Bake for 7-8 minutes. Take out of pan and let cool.
Assembling Whoopie Pies:
I did not have the ingredients to make a marshmallow cream filling, so instead I used whipped cream, koshi an (azuki bean paste) and strawberries as a modified filling.
Evaluation of dessert:
I really enjoyed the taste of the matcha cake. It had a consistency of a japanese-style cake. More dense in texture than your basic cupcake, and not too sweet. I think the green tea and azuki bean spread also contributed to the Japanese aspect of the cake.
Would I make this again? Probably...although I'd work on a good filling to place between the whoopie pie cakes.
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