Matcha Cupcakes

Matcha cupcakes

Name: Matcha cupcakes
Total time: 40 min
Yield: Serves 12
Ingredients: 175g unsalted butter at room temperature; 175g golden caster sugar; 3 eggs; 175g self raising flour; ¼ tsp baking powder; 1-2 tsp matcha powder; 12 white Lindor chocolates; 175g unsalted butter at room temperature; 350g icing sugar; 1-2 tsp matcha powder

Janine Ratcliffe

Published: July 6, 2015 at 12:39 PM

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Serves 12

Easy

Total time: 40 mins

+ cooling

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Use this vibrant green tea powder in this fun bake, with a white chocolate melting middle

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Complete the dish

Try our matcha cupcakes then check out our matcha crêpe cake, fairy cakes, birthday cupcakes and chocolate cupcakes. We've also got plenty more exciting cupcake recipes to try.

Check out our trend spotlight on matcha for more matcha recipes and the best matcha spots in London.

Ingredients

Nutrition

175g unsalted butter

at room temperature
175g golden caster sugar
3 eggs
175g self raising flour
¼ tsp baking powder
1-2 tsp matcha powder
12 white Lindor chocolates
175g unsalted butter

at room temperature
350g icing sugar
1-2 tsp matcha powder

Nutrition: per serving

kcal158
fat9.2g
saturates5.8g
carbs17.7g
fibre0.2g
protein1.1g
salt0.1g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Line a 12 hole cupcake tin with muffin cases. Beat the butter in a stand mixer until it is soft and paler in colour, then add the sugar and keep beating until you have a light, fluffy mixture. Beat in 1 egg followed by a spoonful of flour, and then repeat with other 2 eggs, add the baking powder, a pinch of salt and the matcha to the remaining flour and fold it in. Add a tablespoon of water if the batter is too thick. Divide the mixture between the muffin cases, they should be about 2/3 full. Push a chocolate into the centre of each. Bake for 15-20 minutes, or until the cakes are golden and risen and feel firm to the touch, don’t try testing them with a skewer because of the chocolate in the centre. Cool on a wire rack.
step 2

To make the icing, beat the butter until it is very soft, then beat in the icing sugar a little at a time, and finally beat in the matcha. If the icing is too thick add 1 tbsp milk. Pipe the icing onto the cupcakes.

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Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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