Green tea cupcakes
- Caster sugar 125g
- Cornflour 65g
- Bicarbonate of soda 1 tsp
- Matcha tea powder 2 tsp
- Eggs 4
- Butter 80g
Green tea icing:
- Icing sugar 125g
- Butter 40g
- Cream cheese 100g
- Matcha tea powder 1 Tbsp
- Lemon juice 2Tbsp
Cream the butter and sugar until light.
Then add the egg yolks (or the whole eggs if in a hurry). If you have the time, whisk the whites separately.
Add the cornflour and green tea powder.
Fold in the whites- if you have separated them. I often don’t do that to save time and the result is pretty much the same!
Spoon the mixture into the muffins cases.
Bake for 15 to 20 minutes at 180º- they are ready when they raise and do not colour.
Now onto the next stage: Decorating is healing and stress-busting so take your time to enjoy this!
While they bake, mix the icing sugar, lemon juice, soft butter and cream cheese.
Beat with a whisk until fluffy, being careful to crush any lumps and get a silky smooth result. Taste and add lemon or sugar if necessary. Put in the fridge until needed.
Take the cupcakes out of the oven. Let them cool down.
Use a piping bag and nozzle to decorate your cupcakes with the cream. Make a nice swirl and put a sugar bud or a rose in the middle. Sprinkle a dust of Matcha.
Et voilà! I made those for a friend to share in the afternoon but you could just have them plain with a cup of coffee as a morning treat.
Recipe inspired by “Les cordons bleus de Londres”, published for the association Enfants du Mekong, Londres.