Matcha, Dates & Walnuts Cupcakes

Name: Matcha, Dates & Walnuts Cupcakes
Total time: 1800 s
Yield: 12 Cupcakes
Cuisine: British
Ingredients: 125 g Butter *softened; 1/2 cup Caster Sugar; 1 pinch Salt; 2 Eggs; 1 & 1/2 cups Self-Raising Flour; 1 tablespoon Matcha Powder; 1/2 cup Milk; 1 tablespoon Rum *OR 1 teaspoon Vanilla Extract; 1 cup hopped Dates; 1/2 cup chopped Walnuts

Hiroko Liston @hirokoliston

Melbourne, Australia

This recipe was made when I tried to make Matcha Cupcakes with chopped Muscovado Block, which I call ‘Kurozatō’ (黒砂糖) in Japanese. I couldn’t find it in Melbourne where I live. Then I thought about Dates. Dates have similar colour and similar flavour to Muscovado. The result was very satisfying. Matcha and Dates are a good match.

Hiroko Liston @hirokoliston

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Ingredients

30 minutes

12 Cupcakes

125 gButter *softened
1/2 cupCaster Sugar
1 pinchSalt
2Eggs
1& 1/2 cups Self-Raising Flour
1 tablespoonMatcha Powder
1/2 cupMilk
1 tablespoonRum *OR 1 teaspoon Vanilla Extract
1 cuphopped Dates
1/2 cupchopped Walnuts

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Steps

30 minutes

1

Preheat oven to 180°C. Line a 12-hole muffin pan with cases.
2

Beat softened Butter, Sugar and Salt in a mixing bowl with a whisk until smooth. Add Eggs, one at a time, and beat well until creamy.
3

Sift in Self-Raising Flour and Matcha Powder, add Milk and Rum (OR Vanilla), and mix with a spatula or a large metal spoon. Add Dates and Walnuts, and mix to combine.
4

Spoon the mixture into paper cases. Bake for 20 to 25 minutes or until golden and cooked through. Leave in tins for 5 minutes before moving onto a wire rack to cool.