Cosori Recipe

Strawberry Cupcake With Matcha Frosting

A cupcake crafted for the matcha lover in your life. Spongy vanilla cake topped with ripe strawberries and a softly whipped matcha ganache transform an ordinary moment into a small, sweet escape.

Nutritional Information:

Strawberries are naturally rich in vitamin C and antioxidants, offering sweetness alongside meaningful nourishment that can help support the immune system.

Prep Time 1 hour 30 minutes

cook Time 20 minutes

Servings 10

Curated by:Jackie

Fresh Ingredients

Scale:

YIELD 10 Serving

Matcha Whipped Frosting

1 cup good quality white chocolate chips
1.5 cups heavy cream, divided
1.5 tablespoons pure matcha powder

3 tablespoons hot water
.125 teaspoon kosher salt

Main Ingredients

1 package boxed cake mix, prepared according to direction

1.5 cups strawberries, small diced and divided

Per Serving

Serving Size 1 cupcake

Calories 479

Protein 5 g

Carbohydrates 61 g

Fat 23 g

Fiber 2 g

Saturated Fat 15 g

Cholesterol 60 mg

Sodium 405 mg

Step by Step

Let's cook

Fill pot halfway with water and place heat-proof bowl on top. Add white chocolate chips and ½ cup of heavy cream into the bowl.
Stir well until white chocolate has fully melted.
Take the bowl off the heat and stir in the remaining heavy cream.
Lay plastic wrap on top of the mixture and place it in the freezer for 1 hour.
Dissolve matcha powder in 3 tablespoons hot water and mix well.
Pour matcha into the white chocolate mixture and stir.
Pour into the bowl of the stand mixer, add salt, and whip on high until stiff peaks form.
Fill piping bag with whipped ganache and tie the end. Place into the refrigerator to chill while you prepare the rest of the recipe.
Fold in ½ cup of the diced strawberry into the cake batter.
Fill each muffin cup about ½ inch away from the rim.
Place the crisper plate into the air fryer basket.
Select the Air Fry function, adjust temperature to 450°F and time to 5 minutes, then tap Start/Pause to preheat.
Place filled muffin cups onto the preheated crisper plate.
Select the Bake function at 20 minutes, adjust temperature to 310°F, then tap Start/Pause.
Remove when done and let cool completely before frosting.
Snip 2-inches off the piping bag to create a large opening on the tip. Start by piping a small dollop in the center. Pipe around the edges of the cupcake. Scoop about ½ to 1 tablespoon of the diced strawberries and gently press down. The dollop in the middle will help hold down the strawberries. Repeat with the rest and serve immediately.