Matcha Cupcakes
Makes 12 cupcakes
Ingredients
3/4 cup + 2 tablespoons cake flour, not self-rising
1/2 cup + 2 tablespoons all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon fresh matcha powder
1/2 cup unsalted butter, softened, cut into 1-inch cubes
2 large eggs
1/2 cup whole milk
1/2 teaspoon pure vanilla extract
Strawberry jam or preserves
Method
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.

Strawberry Buttercream
Makes about 2 1/2 cups
Ingredients
2 large egg whites
1/2 cup + 2 tablespoons sugar
1 1/2 sticks unsalted butter, softened, cut into small pieces
3/4 cup fresh strawberries, pureed
Method
Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.
Switch to a paddle attachment. With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate for up to 3 days. Bring to room temperature, and beat on low speed until smooth before using.

http://www.sweetestkitchen.com/2009/06/matcha-strawberry-cupcakes/

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