Here’s a really quick and short update before I go to bed – I baked matcha green tea cupcakes a couple of days ago when we had barbeque at home because the weather was so good. I wanted to bake something for everyone as a dessert as well so I whipped up something quick and simple! I settled on the green tea cupcakes recipe from ‘the Cake Book’ by Cupcake Jemma, which I received as a birthday present from The Queens (if any of you are reading this, hi hello 你好 I miss you guys).
I decided to put strawberry jam in the cupcakes as well so it wont be too plain.
Recipe from Cupcake Jemma
250g self-raising flour
1/2 tsp bicarbonate of soda
250g caster sugar
1 heaped teaspoon matcha green tea powder
270g unsalted butter
4 large free-range eggs
1/4 teaspoon vanilla extract
3 tablespoons whole milk
Preheat oven to 170C fan. Sift the dry cupcake ingredients into a large bowl, add butter and eggs, then beat for 1 minute. Stir the vanilla extract into the milk, then add to the mix and whisk for another 20 seconds, or until well combined. Scrape down the sides of the bowl with a spatula, then give the mix a final blast for 30 seconds to make sure it’s all incorporated. Fill the paper cases two-thirds full with the mixture, but don’t bother to smooth it out. Bake for 20 minutes, or until they spring back when touched. Leave to cool, transferring to a wire cooling rack after 5 minutes.
I didn’t use the buttercream icing from the book but instead, I did a quick whip of fresh cream with caster sugar.