11914

Matcha cupcakes

  • serves 12
  • A little effort

Matcha cupcakes are a trending flavour at the moment, matcha is ground green tea and we’ve also seen it being used in doughnuts, snow cones and green tea ice cream. Try our easy recipe with a white chocolate melting middle.

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Ingredients

  • unsalted butter 175g, at room temperature
  • golden caster sugar 175g
  • eggs 3
  • self raising flour 175g
  • baking powder ¼ tsp
  • matcha tea powder 1-2 tsp
  • white Lindor chocolates 12
  • unsalted butter 175g, at room temperature
  • icing sugar 350g
  • matcha tea 1-2 tsp

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.

Nutritional Information

  • Kcals 158
  • Fat 9.2g
  • Saturates 5.8g
  • Carbs 17.7g
  • Fibre 0.2g
  • Protein 1.1g
  • Salt 0.1g
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