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

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

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.