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Matcha Cupcakes

Fiona Uyema
Prep Time 15 mins
Cook Time 25 mins
Course Dessert
Cuisine Asian

Ingredients
  

For the cupcake mix

  • 2 eggs preferably free range
  • 100 g soft butter
  • 150 g caster sugar
  • 125 ml milk
  • 200 g self raising flour
  • 1 tsp matcha powder

For the matcha icing

  • 200 g icing sugar
  • 2 tbsp matcha
  • 100 g soft butter cubes
  • 20 ml milk

Instructions
 

  • Preheat a fan oven to 180 degrees Celsius.
  • Sieve the flour and matcha together a few times to make sure the matcha powder is completely mixed into the flour.
  • Whisk all the ingredients for the cupcake mix in an electric mixer for a few minutes or until it’s well mixed together.
  • Place the cupcake cases in the baking tin. Using a large spoon to fill the cases over half-way with the batter.
  • Place in the oven for about 25 minutes or until the cakes are well risen and firm on top. Transfer to a wire rack to cool.

To make the green icing

  • Sieve the icing sugar and matcha together a few times to make sure the matcha powder is completely mixed into the icing sugar.
  • Using an electric whisk, beat together the butter cubes and icing sugar until smooth and creamy. Finally add the milk and continue to whisk for a few more minutes.
  • Use a piping bag to decorate the top of the cupcakes with the green icing.

Notes

Break a few pocky sticks in half and place on top of the cupcake to finish decorating.
Keyword cupcakes, matcha
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