Matcha Cupcakes

Name: Matcha Cupcakes
Yield: 12 Cupcakes
Cuisine: British
Ingredients: 125 g Butter *softened; 1/2 cup Caster Sugar; 2 Eggs; 1 & 1/2 cups Self-Raising Flour; 200 g White Chocolate; 1 tablespoon Matcha Powder; 1/2 cup Milk; <Matcha White Chocolate Cream>; 100 ml Cream; 1 teaspoon Matcha Powder

Hiroko Liston @hirokoliston

Melbourne, Australia

Once you know the ‘Basic Plain Cupcakes’ recipe, you can create a variety of cupcakes by adding extra ingredients. Today I added Matcha Powder to make these delicious Matcha flavoured cupcakes. The cream is ‘White Chocolate Cream’ with Matcha Powder added.

Hiroko Liston @hirokoliston

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Ingredients

12 Cupcakes

125 gButter *softened
1/2 cupCaster Sugar
2Eggs
1& 1/2 cups Self-Raising Flour
200 gWhite Chocolate
1 tablespoonMatcha Powder
1/2 cupMilk
White Chocolate Cream>
100 mlCream
1 teaspoonMatcha Powder

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Steps

1

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

Beat softened Butter and Sugar until creamy. Add Eggs, one at a time, and beat well until light and fluffy.
3

Add the sifted Self-Raising Flour and Matcha Powder, and mix to combined, then add Milk and mix well.
4

Spoon the mixture into each case. Bake for 20 minutes or until cooked through. Leave in tins for 5 minutes before moving onto wire rack to cool.
5

Make Matcha White Chocolate Cream. Place White Chocolate and Cream in a large heat-proof bowl, and heat in the microwave for 30 to 60 seconds. Sift in Matcha and mix well until smooth. Then cool.
6

Use a whisk to beat the cooled mixture until creamy. *Note: You can add whipped extra 100ml Cream to the thickened Matcha White Chocolate Cream to make lighter and fluffy.
7

Decorate the cakes with the cream.