Hojicha And Matcha Cupcake

If you have been to Hong Kong before, most likely you have tried a popular local beverage called “Yuan Yang Milk Tea“, which is a divine combination of both coffee and tea into one drink. Imagine the boost of caffeine you get, and how energising you would be after drinking that one cup of Yuan Yang!

There is no agreement into who invented this wonderful drink, but the point is this, unexpected magic happens when the best of both worlds meet! When coffee meets tea in a single cup, BOOM, you get the all-time-favourite Yuan Yang milk tea. When dream meets execution, BOOM, you propel whatever you are doing right now to the next level.

And here’s my interpretation of combining two “worlds” into one, or more precisely presenting two different kinds of beverage, namely Matcha and Hojicha, in one cupcake. Will this merger really work? You might be skeptical and wondering, just as I was, before testing this new recipe. To my surprise, the flavour of Hojicha and Matcha compliments each other so well that at the same time generating more delightful aroma and amazing earthy tone for my cupcakes.

So, my friend, do not ever be afraid of experimenting with flavours and exotic combinations. Because that’s when MAGIC happens!

Learn how to make the Hojicha cupcake with matcha whipped cream here:

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Ingredients: (yield: 6 cupcakes)

(A) Hojicha cupcake

  • Egg yolk 2 no.
  • Milk 45g
  • Corn oil 20g
  • Cake flour 40g
  • Hojicha powder 10g
  • Egg white 80g
  • Brown sugar 40g

(B) Matcha whipped cream

  • White chocolate (couverture) 100g
  • Whipping cream (35%) 100g
  • Matcha powder 10g
  • Whipping cream (35%) 150g

Mango cubes, as ganish

Icing sugar, for dusting

Method:

  1. Preheat oven at 180 degree Celsius, and prepare 6 paper cups (paper cups should be without any non-stick film or membranes).
  2. To make the Hojicha cupcake: In a mixing bowl, put egg yolks, milk and corn oil together. Whisk to combine.
  3. Add sifted cake flour and Hojicha powder, and mix well until there is no visible lumps of dry ingredients.
  4. In a clean and grease-free mixing bowl, whip egg white until foamy. Add half of the brown sugar, and whip to soft peak.
  5. Add remaining half of brown sugar and continue to whip the meringue to medium-stiff peak.
  6. Take a scoop of meringue and add to the egg yolk mixture.
  7. Fold in the remaining meringue gently.
  8. Divide cake batter evenly between 6 paper cups, weighing at about 40 – 45g each.
  9. Bake immediately at 180 degree Celsius for about 20 – 25 minutes, or until cooked.
  10. Once taken out from the oven, transfer cupcakes to a cooling rack, facing upside down. Let cool completely before filling with matcha whipped cream.
  11. To make matcha whipped cream: Bring a pot of water to a simmer. Put white chocolate and 100g whipping cream together in a bowl, and place it on the pot of simmering water. Basically, we are making white chocolate ganache here.
  12. Stir occasionally to ensure all chocolates have melted and form a smooth mixture with the cream. Then, remove it from heat,
  13. Add sifted matcha powder to the ganache, and whisk to combine.
  14. Let matcha ganache cool to around 30 – 35 degree Celsius.
  15. Lightly whip 150g of whipping cream to soft peak. Pour in the ganache and mix well.
  16. Chill mixture for about 30 minutes, maximum for an hour.
  17. Take matcha cream out from fridge and whisk by hand until the cream reaches medium-stiff peak.
  18. Transfer whipped cream to a piping bag and pipe to fill the inside of hojicha cupcakes. Decorate cupcakes with remaining matcha whipped cream.

19. Garnish with cubes of mango and icing sugar.

20. Serve chilled.

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