WHITE CHOCOLATE MATCHA MINT BUTTERCREAM ON COCONUT CUPCAKES

By mm_food4me

Ingredients

• coconut cupcake (makes 12)
• 1/2 C coconut milk
• 3 egg whites (room temp)
• 1 C + 2 Tbs cake flour
• 3/4 C sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 6 Tbs unsalted butter (room temp)

Details

Servings 12

Preparation

Step 1

Preheat the oven to 350 degrees F and move the rack to the middle position. Put cupcake liners into a muffin plan.

Combine the coconut milk and egg whites and whisk together.

Put the flour, sugar, baking powder, and salt in the bowl of an electric mixer and mix to combine.

Add the butter and beat until there are crumbly pebbles and no powdery ingredients left. Add half the milk/egg mixture. Beat for about 1 minute or until smooth. Scrape down the bowl and add the rest of the milk mixture, beating until combined.

Spoon the mixture into the prepared cupcake liners till they’re about 2/3′s full. Bake for 20-25 minutes or until a skewer or small knife inserted into a cupcake comes out clean.

Once they’re out of the oven, transfer to a wire rack to cool (if you leave them in the pan, the residual heat on the pan will overcook them).

White chocolate matcha mint buttercream

1/3 C sugar
2 Tbs water
2 large egg whites
2 sticks of butter softened but still cool(1 C)
4 oz white chocolate melted and cooled
1 tsp matcha powder
1-2 drops peppermint oil

Put the sugar and water in a small sauce pan and heat until it reaches 250 degrees F. Swirl if you have to, but don’t stir. Use a wet pastry brush to wash down the sides of the pan if sugar crystals start forming.

Meanwhile beat the egg whites until firm peaks form. With the mixer on medium, slowly pour the sugar mixture down the side of the mixer bowl (careful not to pour it on the whisk directly or you’ll splatter really hot syrup all over the place). Whisk until the egg whites have cooled off.

Add the butter 1 Tbs at a time. If the butter is too cold it will clump, but don’t worry, just turn up the mixer a little and it will smooth out. If the butter is too warm, it will look runny, but again don’t worry, by the time you’re done adding butter it will firm up.

Add the cooled melted chocolate, the matcha powder and a drop or two of peppermint oil (this stuff is potent, and you don’t want it to overpower the matcha) and whisk on high until smooth and fluffy. If it still looks too loose, put the whole bowl in the fridge for a few minutes then whisk it some more.

Spoon or pipe a good dollop of frosting on each cupcake and serve.