Matcha cupcakes

After a leisurely lie in and a hearty breakfast involving porridge and home-grown raspberries, we decided to make matcha cupcakes for a dessert and treat feast we will be attending later today.

I had already decided that we would make matcha cupcakes as we still somehow have matcha left over from our travels.

Matcha cupcakes mmmmmmm
Matcha cupcakes mmmmmmm

Ingredients (makes 12 cupcakes)

Cupcake

  • 110g butter  softened at room temperature
  • 110g golden caster sugar
  • 2 medium eggs, lightly beaten
  • 1 tsp vanilla extract
  • 110g self raising flour
  • 1-2 tbsp milk

Icing

  • 200g icing sugar
  • a few grams of matcha (for colour and some flavour)
  • 2-3 tbsp water

Method

  1. Preheat the oven to 180C and prepare 12-hole cake tin with paper cases.
  2. Cream the butter and sugar together in a bowl until pale.
  3. Beat in the eggs a little at a time and stir in the vanilla extract.
  4. Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Put the mixture into the paper cases until they are half full.
  5. Bake in the oven for 10-15 minutes (13 in our example), or until golden-brown on top and a skewer inserted into one of the cakes comes out clean.
  6. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
  7. Sieve icing sugar and matcha into a big bowl. Add a little water at a time until a thick spreading consistency. Put onto cupcakes and add sprinkles to decorate.
    Butter it up
    Butter it up
    The creaming begins, luckily with have a kmix to do it for us
    The creaming begins, luckily with have a kmix to do it for us
    Flour and most importantly, matcha
    Flour and most importantly, matcha
    An ice cream scoop makes it easy to put it into the cases
    An ice cream scoop makes it easy to put it into the cases

    Easy icing (we found buttercream didn't work so well with these cupcakes)
    Easy icing (we found buttercream didn’t work so well with these cupcakes)
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