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Matcha Recipes

Hojicha Cup Cakes With Strawberry Jam Filling Recipe

If you've never baked with hojicha, this is your sign to start. These hojicha cupcakes, created by Holly Belle Wood, are delicately sweet, fluffy, and carry a rich, nutty depth from our roasted organic hojicha powder.

Each cupcake hides a surprise centre of homemade strawberry jam — a delicious contrast between the earthy roasted tea and the vibrant, sweet-tart fresh strawberries.

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  • Prep time 25 min
  • Cook / cool 25 min
  • Total time 50 min
  • Servings 12

Medium

Ingredients

  • 150g plain flour
  • 25g cornflour
  • 20g hojicha powder
  • 175g caster sugar
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 175g unsalted butter, softened
  • 3 eggs, separated
  • 175g sour cream
  • 2 tsp vanilla extract
  • 1/4 tsp cream of tartar
  • 500g fresh strawberries, chopped
  • 120g caster sugar (for jam)
  • 1 tbsp fresh lemon juice

Directions

  1. Preheat oven to 170°C and line a cupcake tin with paper liners.
  2. In the bowl of a stand mixer, sift the plain flour, cornflour, hojicha powder, baking powder, baking soda and salt. Add caster sugar and whisk briefly to combine.
  3. Add the softened butter and mix on low speed until the texture resembles coarse crumbs.
  4. Add egg yolks, sour cream, and vanilla extract. Mix on low speed for 30 seconds until combined.
  5. In a separate bowl, whisk the egg whites with cream of tartar until stiff peaks form. Gently fold into the cupcake batter.
  6. Use a large cookie scoop to divide the batter into the cupcake liners. Bake for 17–20 minutes or until a skewer inserted in the centre comes out clean. Cool completely on a wire rack.
  7. To make the strawberry jam, combine chopped strawberries, sugar, and lemon juice in a saucepan over medium heat. Stir until the sugar dissolves, then simmer for 20–25 minutes until thickened. Allow to cool before using.
  8. Core each cooled cupcake and fill the centre with strawberry jam before frosting or serving.

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Recipe questions

What does hojicha taste like in baking?

Hojicha is roasted green tea, so it bakes into a warm, nutty, caramel-like flavour — closer to a mild coffee or malt note than the grassy taste of matcha.

Can I use store-bought jam?

Yes. A good-quality strawberry jam saves time, though the homemade version with lemon juice is brighter and less sweet against the hojicha crumb.

Why fold in whipped egg whites?

Whipping the whites separately and folding them in gives the cupcakes their light, fluffy texture. Fold gently so you don't knock the air out.

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