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Here are a few tips on getting an absolutely perfect bake with these matcha cupcakes.
Start with the Psyllium Husks/Flax Seeds
These guys will act as your egg replacement and will help hold the whole batter together. Whether you’re using psyllium husks or flax seeds, you’ll need to grind them into a rough powder (you can do this in a blender or spice grinder) and mix them with water to hydrate. Set aside to thicken.
Weigh out your dry ingredients in a medium bowl. You want to pick nice, premium-grade matcha with a nice bright green hue. Some matcha has a much more bitter taste and a brownish colour. Use the best matcha you can get hold of!
This recipe works best when your wet ingredients are completely emulsified. This is why it’s best to use a blender for this stage. The mixture will thicken, almost like mayonnaise, when you blend it – this is good! It’ll mean a super smooth, even crumb. Oh and don’t forget to add your thickened psyllium husks – these guys are essential
Add the blended wet ingredients to the sugar with your lemon zest and beat until smooth.
Combine and Add Black Sesame Seeds
Add your flour mixture to the wet mixture a little at a time, you should end up with a nice green batter. Finally, add the black sesame seeds and mix. Don’t overwork the batter or you’ll end up with tough cupcakes!
Bake the Cupcakes
Divide the batter between 12 cupcake cases and bake until lightly brown and beautifully risen. Be sure to allow the cakes enough time to cool fully before frosting.
Frost the Cakes
Go crazy – frost any way you like! I use a piping bag but you can also apply with a pallet knife, to save time!
Finish and Serve
Sprinkle the top with black sesame seeds and hey presto! You’re all done!