Green Tea & Strawberry Cupcakes

Today's post will be short and sweet, just like these cupcakes!

Basically, if you combine a perfectly moist little matcha cupcake with the easiest fresh strawberry custard and top it with an impossibly perfect fresh strawberry swiss meringue buttercream, the results are spectacular!

And, of course you cannot deny how impossibly beautiful these things are. I love the combination of this green and pale pink together. But, the combination of green tea and strawberry is much, much better!

Perfectly domed cupcakes :)

1. Take a cupcake.

2. Cut a hole in the cupcake.

3. Fill the hole with strawberry custard.

4. Top with strawberry buttercream!

Green Tea & Strawberry Cupcakes with Custard Filling

Yields: 12 cupcakes

Adapted from here.

For the cake:

3/4 cup + 2 tbsn. cake flour

1/2 cup + 2 tbsn. all purpose flour

1 cup sugar

1 1/2 tsp. baking powder

1/2 tsp. salt

1 tbsn. matcha powder

1/2 cup unsalted butter, softened, cut into 1-inch cubes

2 large eggs

1/2 cup whole milk

1/2 tsp. vanilla

For the custard:

1 small box of instant vanilla pudding

1 cup whole milk

3/4 cup heavy cream

1 tsp. vanilla extract

10 - 15 large strawberries, washed and hulled (more or less, to your taste)

For the SMBC:

2 large egg whites

1/2 cup sugar

1/2 tsp. vanilla

1 1/2 sticks of butter (12 tbsn.), cut into 12 pieces

Strawberry puree or preserves

Preheat the oven to 325 F. Line a cupcake tin with liners and set aside. 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 the butter, mixing until the cubes of butter are peanut sized or a little smaller. In a large glass measuring cup, whisk together the eggs, milk and vanilla. With the mixer on medium speed, add the wet ingredients in 3 parts, scraping down the sides of the bowl before each addition; beat until ingredients are incorporated but do not overbeat. Divide the batter evenly among liners, filling about 2/3 full. Bake until an inserted toothpick comes out clean, 17 - 20 minutes. Transfer to a wire rack and let cool completely.

To make the custard, whip the first four ingredients together until it is well combined and begins to thicken, about 3 - 5 minutes. Place in refrigerator to let chill and thicken some more until ready to use. Chop the strawberries into small dices, and place onto a paper towel lined plate. Place some paper towels on top and place in the refrigerator to allow the water from the strawberries to seep out, about 10 minutes. Once most of the water has been released, fold the strawberries into the custard and continue to refrigerate until ready to use. To make the frosting, put the egg whites and sugar into the bowl of an electric mixer. Place the bowl over a pot of boiling water making sure the bottom does not actually touch the water. Stir the egg whites until the sugar is dissolved. Remove from the heat and place into the mixer stand. Beat until it becomes white and doubles in size. Add the vanilla on low speed, then add the butter, one piece at a time, making sure it is well mixed after each addition. Do not worry if it looks curdled, it will take some time for it to come together. Continue beating for 5 - 10 minutes until everything comes together. Add the strawberry puree or preserves until desired berry taste. Spread/ pipe/ smother onto your cupcakes and enjoy!!

The custard says, "Peek-a-boo!"