Matcha, Dates & Walnuts Cupcakes
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.
Matcha, Dates & Walnuts Cupcakes
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.
Cooking Instructions
- 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.
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