Recipe: Matcha & White Chocolate Cupcakes
Posted in: recipe, updated on 2 Oct 2018
Matcha green tea + cupcakes = matcha heaven! Huge thanks to Huma from BakedByH and to We Love Matcha for this gorgeous recipe!
- A little over 1 tsp Organic Ceremonial Grade Matcha Green Tea Powder
- 185g plain flour
- 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 125g caster sugar
- 2 large eggs
- 115g salted butter, softened
- 1 tsp vanilla extract
- 180g Greek yoghurt
- Makes: 12 cupcakes
- Rating: Easy
1 Heat a fan oven to 160c. Line a muffin tin with liners.
2 In a bowl, weigh out the flour, baking powder, bicarb and matcha. Whisk together and set aside.
3 Using a mixer, beat the sugar with the eggs for a few minutes until frothy (it will look a bit like a smoothie).
4 Add the softened butter and vanilla extract, mix again to incorporate. Then add the greek yoghurt.
5 Fold the wet in to the dry slowly and carefully. It’s a thick batter so shouldn’t take too long.
6 I like to use an ice cream scoop to portion out the cupcakes, and then bake for 15-17 minutes. Or until a skewer inserted comes out clean.
7 Decorate however you like! You can use frosting and add a teaspoon of Matcha to half of it and vanilla extract to the other half. You can also use a white chocolate ganache and then colour it pink. For the chocolate shards, just melt some more white chocolate, colour half of it pink and then spread it out on some parchment paper and swirl it together. Then sprinkle some freeze dried raspberries on top before it sets.