Matcha green tea and strawberry is always my favourite combination in Japanese dessert. The bitterly sweet and slightly tart combo is so addictive.
Not only they taste great together. The colour appears like a little strawberry princess dressed with a green gown. It is so beautiful.
Since I use Natvia natural sweetener in the recipe, the sweetness is somewhat lower than usual. But remember. They provide less than 97% calorie than regular sugar. So there is no big deal at all.
For the whipped topping, you may use preserve or even fresh strawberry puree in replace of the jam. Cutting down the sweetness might help, but as I mention, the cake is less sweetened so do it in moderation.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Cynthia at Eat Munch Love.
For cupcake
113g (1/2 cup) unsalted butter, at room temperature
150g (3/4 cup) Natvia
2 eggs
1/2 tsp vanilla
180g (1 1/2 cup) cake flour
1 1/2 tsp baking powder
1/2 tsp salt
2 tbsp Matcha powder
120ml (1/2 cup) whole milk
For strawberry buttercream
1/2 cup whipped heavy cream
1/3 cup strawberry jam
Natvia to taste
Strawberries to decorate
How to make matcha green tea bundt cake with strawberry buttercream:
- Preheat oven to 180C. Set aside a mini bundt cake pan.
- In a bowl, sift and combine cake flour, baking powder, salt and matcha powder.
- In a large mixing bowl, cream butter, Natvia, eggs and vanilla. Add in dry ingredients and mix until incorporated.
- Divide batter evenly among mini bundt cake, bake in oven for 20-25 minutes or until toothpick inserted into center comes out clean. Let cool on wire rack.
- To prepare whipped cream frosting, mix together whipped cream, strawberry jam and Nativa.
- Fill a piping bag with tip attached, decorate bundt cake and top each with a strawberry.
With all my love <3
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