Gluten Free Matcha Latte Cupcakes
Earthy matcha cupcakes with a tres leches soak and topped with lightly sweet whipped cream
Servings: 24 cupcakes
Calories: 350kcal
Equipment
- Cupcake pans
Ingredients
For the cupcakes:
- 3 large eggs
- 1 Cup white sugar
- 3/4 Cup canola oil
- 1 tsp vanilla extract
- 1 Cup milk
- 2 Cups gluten free 1-1 flour mix with xanthan gum added (if the mix doesn't have xanthan gum, add 1/2 a teaspoon)
- 1/2 Cup almond flour
- 2 Tbsp matcha powder
- 2 tsp baking powder
- 1/2 tsp salt
For the tres leches soak:
- 1/2 Cup sweetened condensed milk
- 1 Cup evaporated milk
- 1/2 Cup heavy cream
- 1 Tbsp matcha powder
For the stabilized whipped cream:
- 3 Cups heavy cream
- 3 tsp powdered plain gelatin
- 12 tsp cold water
- 2/3 Cup powdered sugar
- 1/2 tsp vanilla extract
- 1 tsp matcha powder for dusting/decorating
Instructions
- First, preheat the oven to 350° Fahrenheit and line two cupcake trays with paper liners then set aside. Make the cupcakes. In a large bowl, using an electric mixer, beat together the eggs, sugar, and oil until lighter and fluffy. Add in the vanilla, matcha powder, and milk and beat until combined. Add the flour, almond flour, baking powder, and salt and beat until combined (do not over mix). Pour batter into the prepared cupcake pans (each cup should be 2/3-3/4 full). Baking for 17-19 minutes (do not over bake or cupcakes will be dry). Let cupcakes cool before adding soak and whipped cream.
- Make the soak. This will essentially be a liquid filling in each cupcake. Mix together all of the soak ingredients, whisking together vigorously (the matcha will still be clumpy, don't worry, leave it like that!). Then make the whipped cream.
- In a small saucepan, combine the cold water and gelatin and mix until it starts to thicken. Once thick, begin heating the mixture on low heat, stirring constantly, until gelatin is completely dissolved. Once dissolved, turn off heat and pour into a heat proof cup to cool.
- Then, in a large bowl using an electric mixer, beat the cream and the powdered sugar until thicker and fluffy (not stiff peaks yet) - this will take a few minutes. Once thicker, and once the gelatin mixture has cooled (but not set), pour in the gelatin slowly while beating on low. Add in the vanilla and continue to beat until stiff peaks form. Scoop stiff whipped cream into a piping bag and set aside.
- Once the cupcakes are cool, use a paring knife to cut a 1x1 (and 1 inch deep) cube out of each cupcake and spoon 1 tsp of the soak mixture into each hole, then plate the 1x1 inch chunk back on top and press down lightly (you'll cover it all up with whipped cream so these don't have to be seamless!). Once each cupcake has been filled, pipe on the stabilized whipped cream and then use the extra matcha powder to dust on top. Then serve!