Strawberry Cupcakes
INGREDIENTS
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3/4 cup + 2 tablespoons cake flour, not self-rising
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1/2 cup + 2 tablespoons all-purpose flour
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1 cup sugar
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1 1/2 teaspoons baking powder
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1/2 teaspoon salt
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1 tablespoon fresh matcha powder
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1/2 cup unsalted butter, softened, cut into 1-inch cubes
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2 large eggs
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1/2 cup whole milk
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1/2 teaspoon pure vanilla extract
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Strawberry jam or preserves
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Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside.
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In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, salt and matcha powder; mix on low speed until combined. Add butter, mixing until the cubes of butter are peanut-sized or a little smaller.
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In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
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Divide batter evenly among liners, filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
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Transfer to a wire rack to cool completely. Once cupcakes have cooled completely, using the cone method, fill cupcakes with strawberry jam or preserves.
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