what did i do in summer 2021?
other than the obvious (going to work & hiding away at home when i wasn’t at work), as you can see from my previous blogposts, i sewed and baked and cooked. while the pandemic was going out strong and we did not have vaccines yet, one of the few ways to entertain myself and my palate was to make our own food.
and because there weren’t (still aren’t) many places that offer matcha food/beverages in Finland, of course i had to crave for matcha flavour. 😋 good thing that the trusted tea shop i always got my matcha powder from was–and is–still around!
i wasn’t too picky about what exactly i would make. the usual ‘sponge cake’ go-to recipe was enough for me, i thought while i ordered the matcha powder. and, i was thinking of making the matcha souffle for my birthday.
but then, while waiting for the powder to arrive, i remembered another thing i missed: carrot cakes!
to be honest, what i missed was not the carrot cake itself, but rather the topping, or icing as some might say. in Finland, most of the icing is made of cream cheese, which i find is the BEST icing!
so i tried to look for recipes for cream cheese icing… that can be put on top of matcha sponge cake. as luck would have it, i found the perfect one, as the icing itself also uses matcha powder!
when the matcha powder finally came, i went to work right away!
first, i made the ‘sponge cake’ into smaller cupcake sizes, and i did this the same way as i did many times before: changing the baking soda into baking powder and adjusted the other ingredients according to that change. but somehow this time the outcome made my ‘sponge cake’ a lot more dry and they cracked on the top, as you can see from the picture.
well, but who cares. i had a secret weapon now: matcha icing!!
now they were crack-ey no more! 😂
so here’s what i put into the icing: 100 gr cream cheese (non-flavoured), 50 gr butter, 300 ml icing sugar, 1 teaspoon of matcha powder. whip them all up and store it in the fridge to keep it cool & firm.
so what about the taste?
one bite, and i thought i was going to heaven.
i’m not kidding. if you’re a matcha lover like me, i warmly recommend you to try this combo!
the matcha powder was enough for me to make many more batches of these (the souffle idea went out the window), and i finally did buy baking soda + yoghurt to try the sponge cake recipe the ‘right way’. the result was much fluffier and much spongier cupcakes, and it made so many more cupcakes than when i used the baking powder, i had to only use 2/3 of the whole dough!
unfortunately i did not take any pictures of the fluffier version, but let me assure you that no matter what version you decide to make, these matcha cupcakes are sure to satisfy your matcha cravings!