Vanilla Cupcake with Matcha Ice Cream and Raspberry Swiss Meringue

Fluffy Cake + Sweet Matcha Ice Cream with Chocolate Chip Bites + Touch of Raspberry Swiss Meringue Buttercream = Dessert Heaven

I’ve always loved anything matcha… matcha tea, ice cream, cake, cookies….and the list goes on and on…

The fluffy vanilla cupcake is simply amazing with the soft and airy texture and it goes perfectly with the matcha ice cream and raspberry swiss meringue buttercream. Can’t just have one….

Ingredients:

For Fluffy Vanilla Cupcake:

• 2 1/2 cake flour, sifted
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk, at room temperature
• 3 large egg whites, at room temperature
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon pure almond extract
• 1 1/2 cups granulated white sugar
• 1 stick unsalted butter, at room temperature
• 1/2 cup heavy cream, cold

For Matcha-Chocolate Chip Ice Cream:

• 1 cup whole milk
• 3/4 granulated sugar
• 2 cups heavy cream, divided (if you prefer a less creamy texture, use 1 cup heavy cream first and then in the final step substitute with heavy whipping cream or half and half)
• Pinch of salt
• 6 egg yolks
• 2 teaspoons pure vanilla extract
• 3 tablespoons matcha powder
• 1 cup chopped chocolate chips

For Raspberry Swiss Meringue Buttercream:

• 3 egg whites, room temperature
• 1/2 cup granulated white sugar
• Pinch of salt
• 2 sticks unsalted butter, room temperature
• 2 teaspoons pure vanilla extract
• 1/4 cup raspberry jam, room temperature

Directions:

For Fluffy Vanilla Cupcake (Makes 24 cupcakes):

• Preheat oven to 350F degrees and tin muffin tin with cupcake liners.
• In medium size bowl, sift flour, baking powder, salt and set aside.
• In a separate small or medium bowl, whisk together milk, eggs, vanilla extract and almond extract.
• With a whisk attachment on standing mixer, on medium speed, cream together butter and sugar until light and creamy (approximately 5-7 minutes).
• On low speed, add the flour and milk mixture by alternating between the two mixtures, starting and ending with the flour mixture and ensure each addition is well incorporated in the bowl before alternating to the next.
• Turn the mixer off, scrap down the sides of the bowl and turn mixture back on for another 2 minutes on medium speed.
• Place the cake batter on the side.
• Take a metal mixer bowl for standing mixer and place in freezer for 5-10 minutes to chill.
• On medium-high speed, with whisk attachment to standing mixer, beat the heavy cream for 5-10 minutes until stiff peaks (whip cream!!)
  • Alternative option: use heavy whipping cream. I usually have heavy cream in my frig, so it’s easier to use rather than buy heavy whipping cream. Either one works well.
• Use a spatula and fold in the whipped cream into the batter. Gently fold the whip cream into the batter (Key: this step will make your cupcakes extra fluffy!!!)
• Use ice cream scoop to fill muffin tins approximately 2/3 full.
• Bake for about 15-17 minutes.
• After the cupcakes are taken out of the oven, allow them to cool for 5-10 minutes and then place on cooling rack.

For Matcha-Chocolate Chip Ice Cream:

• In medium saucepan, combine milk, sugar, 1 cup heavy cream and salt on low heat.
• Sift matcha powder into the milk and sugar combination.
• Continuously stir until the sugar is dissolved (the matcha powder may clump together, but it’s okay to allow it to be clumped).
• Stir thoroughly and remove from heat.
• Set milk and cream mixture aside at room temperature for 30 minutes (this step allows the mixture to cool down so it does not cook the egg yolks when combining them together).
• In a large bowl, pour the other 1 cup heavy cream (or heavy whipping cream/half and half) and place a fine mesh sleeve on top.
•  In a medium bowl, whisk the egg yolks together.
  • Alternative option: use standing mixer with whisk attachment.
• While continuously whisking egg yolks, pour milk and cream mixture into the bowl and continue to whisk until combined.
• Pour egg yolk mixture back into the saucepan and turn stove on to medium heat temperature.
• Continuously stir the mixture until the instant read thermometer temperature reads 180 degrees and mixture will thicken (will coat the back of spatula).
• Pour custard through the fine mesh sleeve into the large bowl with other part of heavy cream (or heavy whipping cream/half and half) at the bottom of the bowl.
• Stir well and set aside for mixture to cool to room temperature.
• Once cooled, place mixture into refrigerator for at least 8 hours through overnight.
• When ready to churn ice cream, follow instructions from ice cream maker manufacturer (generally 15-20 minutes in the ice cream maker).
  1. Ice cream will appear more like soft serve after it goes through the ice cream maker.
• Pour in chopped chocolate chips into mixture and churn for a few seconds.
• Pour ice cream mixture into freezer-safe container to freeze the mixture to become a harder ice cream texture.
• Store in freezer for at least 3-4 hours before serving.

For Raspberry Swiss Meringue Buttercream:

• In a double boiler, whisk together egg whites, sugar and salt.
  • Use either a whisk or hand mixer.
  • The mixture will go through a frothy phase before it reaches soft peaks (in the end, the mixture should be hot to the touch)
• Pour mixture into standing mixer bowl and use a whisk attachment to beat on a low speed for 2 minutes.
• Increase the mixer speed to medium-high until stiff peaks are formed and eventually it will reach a fluffy texture and appearance.
• On medium-low speed, start to add the butter by using a knife and cut off tablespoon size pieces of butter and slowly add the butter to the mixer.
  • The mixture may curdle or look curdled, but keep adding the butter until all of it is incorporated.
• Once all the butter has been added, turn mixer speed to medium-high and continue to mix until the buttercream thickens and is smooth in texture.
• Add vanilla extract.
• Slowly add raspberry jam and mix well so the raspberry color is evenly distributed in the buttercream.
• Can be stored in air tight container.

Assemble:

• Use serrated knife to cut off the top of the cupcake.
• Place bottom half of cupcake on serving plate.
• Top bottom half of cupcake with teaspoon of chocolate sauce.
• Add a scoop of matcha ice cream and add top of cupcake on the ice cream.
• Use a star tip and pipe the raspberry swiss meringue and finish with a fresh raspberry.

Enjoy the amazingness of this sweet treat!!

Fluffy Vanilla Cupcake from Sweetapolita