Adapted from Billy’s Bakery & Martha Stewart
Makes 12 cupcakes
3/4 cup + 2 Tbs cake flour, not self-rising
1/2 C + 2 Tbs all-purpose flour
1 C sugar
1 1/2 Tsps baking powder
1/2 Tsp salt
1 Tbs fresh matcha powder ( I used 2 green bags of green tea, but would suggest 3/4 tea bags for stronger flavor)
1/2 C unsalted butter, softened, cut into 1-inch cubes
2 large eggs
1/2 C whole milk
1/2 Tsp vanilla extract
Strawberry Jam or preserves
Preheat oven to 325 degrees. Line cupcake pans with paper liners; 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 butter, mixing until the cubes of butter are peanut-sized or a little smaller.
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.
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.
Transfer to a wire rack to cool completely. Once cupcakes have cooled completely, using the cone method, fill cupcakes with strawberry jam or preserves.