To be honest, this recipe is one that I'm relatively less satisfied with. It does produce fluffy, aromatic, and tasty matcha chiffon cupcakes, and there's no problem with that. However, it's not "amazing." I plan to improve it further. If anyone has suggestions, please leave a comment.
Every oven has its own personality, so the baking times and temperatures I provide are just a guide. This recipe uses a two-stage baking process:
The low-temperature stage helps set the structure gently and allows the cupcakes to rise evenly.
The high-temperature stage ensures they’re fully cooked and beautifully browned.
📏 If your cupcakes tend to crack on the surface, try lowering the oven temperature slightly during the initial stage. This can help reduce stress on the surface as it rises.
⚠️ However, lowering the temperature too much may cause underbaking or shrinking. If that happens, just extend the baking time a little.
✨ Play around with both stages of baking — adjust the temperature and timing gradually — until you find the sweet spot that works best with your oven. With a little trial and error, you’ll get cupcakes that bake just the way you like them.
💡 Pro Tip: Use Non-laminated cupcake liners to significantly reduce the risk of cracking. They allow the batter to grip the sides better, which helps control how the cupcakes rise. Plus, you’ll have more flexibility when adjusting baking temperatures.
Ingredients
Eggs (with shell, ~55g each) 🥚 – 3
Corn oil 🌽 – 30g
Matcha powder 🍵 – 8g
Cake flour 🌾 – 35g
Granulated sugar 🍬 – 35g
Directions
Separate the eggs: Carefully divide the egg whites and yolks. Chill the egg whites in the fridge ❄️.
Mix matcha with oil: Since matcha dissolves better in oil, combine it with the corn oil first. This helps eliminate any graininess 🌀.
Add milk: Pour in the room-temperature milk and whisk until emulsified.
Sift in flour: Sift the cake flour into the mixture and stir until no dry flour remains.
Incorporate yolks: Add the egg yolks and mix until smooth and silky ✨.
Beat egg whites: Preheat the oven to 120°C (248°F). Add lemon juice and all the sugar to the egg whites, then whip to medium peaks—where a slight hook forms at the tip of the whisk 🐔.
Combine batters: Gently mix 1/3 of the meringue into the yolk batter. Then fold in the rest of the meringue with a spatula 🥄.
Pipe into cups: Transfer the batter into a piping bag and fill 9 cupcake liners to about 80% full (about 32g each) 🧁.
Bake and finish: Place the cupcakes into the preheated oven and bake according to the temperature guide above. Once baked, gently tap the tray to release steam and prevent shrinkage 🚫📉.
Baking Temperature & Time:
• Bake at 110°C (230°F) for 45 min
• Raise to 130°C (266°F) and bake for 10 min
• Raise to 150°C (302°F) and bake for another 10 min
Matcha Chiffon Cupcakes
Rated 5.0 stars by 1 users
Category
A Matcha Chiffon Cupcakes
Author:
Sebastien Z
Servings
9 2.5-inch cupcakes
Prep Time
15 minutes
Cook Time
55 minutes
Calories
95
To be honest, this recipe is one that I'm relatively less satisfied with. It does produce fluffy, aromatic, and tasty matcha chiffon cupcakes, and there's no problem with that. However, it's not "amazing." I plan to improve it further. If anyone has suggestions, please leave a comment.
Every oven has its own personality, so the baking times and temperatures I provide are just a guide. This recipe uses a two-stage baking process:
The low-temperature stage helps set the structure gently and allows the cupcakes to rise evenly.
The high-temperature stage ensures they’re fully cooked and beautifully browned.
📏 If your cupcakes tend to crack on the surface, try lowering the oven temperature slightly during the initial stage. This can help reduce stress on the surface as it rises.
⚠️ However, lowering the temperature too much may cause underbaking or shrinking. If that happens, just extend the baking time a little.
✨ Play around with both stages of baking — adjust the temperature and timing gradually — until you find the sweet spot that works best with your oven. With a little trial and error, you’ll get cupcakes that bake just the way you like them.
💡 Pro Tip: Use Non-laminated cupcake liners to significantly reduce the risk of cracking. They allow the batter to grip the sides better, which helps control how the cupcakes rise. Plus, you’ll have more flexibility when adjusting baking temperatures.
Ingredients
Eggs (with shell, ~55g each) 🥚 – 3
Corn oil 🌽 – 30g
Matcha powder 🍵 – 8g
Cake flour 🌾 – 35g
Granulated sugar 🍬 – 35g
Directions
Separate the eggs: Carefully divide the egg whites and yolks. Chill the egg whites in the fridge ❄️.
Mix matcha with oil: Since matcha dissolves better in oil, combine it with the corn oil first. This helps eliminate any graininess 🌀.
Add milk: Pour in the room-temperature milk and whisk until emulsified.
Sift in flour: Sift the cake flour into the mixture and stir until no dry flour remains.
Incorporate yolks: Add the egg yolks and mix until smooth and silky ✨.
Beat egg whites: Preheat the oven to 120°C (248°F). Add lemon juice and all the sugar to the egg whites, then whip to medium peaks—where a slight hook forms at the tip of the whisk 🐔.
Combine batters: Gently mix 1/3 of the meringue into the yolk batter. Then fold in the rest of the meringue with a spatula 🥄.
Pipe into cups: Transfer the batter into a piping bag and fill 9 cupcake liners to about 80% full (about 32g each) 🧁.
Bake and finish: Place the cupcakes into the preheated oven and bake according to the temperature guide above. Once baked, gently tap the tray to release steam and prevent shrinkage 🚫📉.
Baking Temperature & Time:
• Bake at 110°C (230°F) for 45 min
• Raise to 130°C (266°F) and bake for 10 min
• Raise to 150°C (302°F) and bake for another 10 min
Nutrition
Nutrition
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