Olive Magazine
Matcha Cupcakes Recipe

Matcha cupcakes

Published: July 6, 2015 at 12:39 pm
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  • Preparation and cooking time
    • Total time
    • + cooling
  • Easy
  • Serves 12

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

Nutrition:
NutrientUnit
kcal158
fat9.2g
saturates5.8g
carbs17.7g
fibre0.2g
protein1.1g
salt0.1g
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Try our matcha cupcakes then check out our matcha crêpe cake, fairy cakes and chocolate cupcakes.

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 tea powder
  • 12 white Lindor chocolates
  • 175g unsalted butter, at room temperature
  • 350g icing sugar
  • 1-2 tsp matcha tea

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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