Green tea desserts are trendy in Japan; Matcha works well in patisserie desserts, cakes and chocolate. It tastes equally nice combined with vanilla, and chocolate. Treat yourself during tea time with these gorgeous matcha cupcakes. They are a great pick-me-up which can be shared with friends if you dare! Do not use a tea bag, always use matcha powder; we prefer to use grade 3 which is available from sous chef or speciality food supermarkets. While you are making the batter, it will have a slight green grass smell but don't worry; you won't be tasting it! This recipe makes 12 cupcakes. Ingredients:
  • 175g unsalted butter - softened at room temperature
  • 175g caster sugar
  • 175g self-raising flour
  • 1/4 tsp baking powder
  • 1/2 tsp vanilla extract
  • 2 tsp grade 3 matcha powder
  • 3 large eggs
Buttercream:
  • 350g icing sugar
  • 175g unsalted butter - softened at room temperature
  • 1 tbsp cold water
  • 2 tsp matcha powder
  • 1 tsp vanilla extract
Method: 1. Preheat oven to 175C, Gas Mark 4. Line the cupcake tin. 2. Beat the butter and sugar together till fluffy. 3. Sift the flour, matcha powder, baking powder. Add vanilla extract add the eggs one at a time, mixing gently, should be a smooth batter. 4. Fill the cases and bake for approx. 20 minutes until risen or golden brown. Or place a knife in the middle of the cupcake, if it comes out clean, they are fully cooked! 5. Leave to cool and make the icing. Beat the butter till fluffy, add the icing sugar in two parts, till all is combined. Add in the matcha powder, vanilla extract and cold water, beat for 10 minutes till buttercream is nice and fluffy. 6. Decorate as you wish, make sure the cupcakes are cool, otherwise will be a hot runny mess!