Matcha and Strawberry Cream Twunkie

Preheat an oven to 350°F. In a large mixing bowl add the wet ingredients: melted butter, eggs, ricotta, sour cream, and vanilla extract

8 tablespoons of butter, melted

4 large eggs

1 cup whole-milk ricotta

2 tablespoons sour cream

1 teaspoon pure vanilla extract

and whisk until combined. In a separate mixing bowl, combine the dry ingredients: mochiko rice flour, sugar, kosher salt, baking powder, and matcha

1 ½ cups Mochiko rice flour (glutinous rice flour)

1 cup granulated sugar

2 teaspoons Diamond kosher salt

2 teaspoons baking powder

4 teaspoons matcha powder

Directions at littlefatboy.com

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