I have a confession to make. I don’t really like tea.
Controversial I know.
I’m not a big tea drinker, I never have been. For years I would be the person going for afternoon tea and ordering a diet coke, or sipping on squash when the only alternative drink was designed for the children in the room. In my third year of uni I lived with a group of tea fanatic girls, who tried all they could to get me to love the stuff. I remember forcing down cups of tea so milky it was almost white, and topped up with as many as 4 heaped teaspoons of sugar, trying to mask the tea taste. At the time it was a struggle, but the mission was ultimately a success. Although its not my first choice, i’m quite happy to sit down to the occasional cup of tea. I’m pleased to say i’m now equipped for those times in life when only a cuppa will do (and all those times visiting Andy’s family in Yorkshire…).
Day to day i’m still really not a tea drinker, except for my morning cup of green tea. I always start the day at work with a green tea. Sitting around on the teeny chairs, knees squashed under tiny tables, I sip my green tea before the children arrive. It’s a moment of calm before the unique busyness of 2 year olds descends!
These cupcakes are my first attempt at green tea flavouring in baking. I love how green the matcha powder makes the cakes. The green tea flavour is crisp and clean. The cakes are simple and quick to put together, and I think the matcha powder makes them feel a lot fancier than they actually are.
Green tea pairs surprisingly well with chocolate. The buttercream is loaded with cocoa powder to make it rich and dark. Bright green sponge contrasting against the dark chocolate. Simple, but elegant.
Matcha Green Tea Cupcakes with Chocolate Buttercream
for the cupcakes
115g caster sugar
15g matcha green tea powder
115g plain flour
1 teaspoon baking powder
4 tablespoons milk
for the butter cream
200g icing sugar
60g cocoa powder
splash of milk
Preheat the oven to 180C/350F.
Line a muffin tray with 12 paper cases.
Begin by making your cupcakes. Cream together the butter, sugar and matcha powder, until soft and light.
In a separate bowl, sift together the flour and the baking powder.
Sift half of this flour mixture into your cake batter, along with one egg. Beat until combined. Repeat with the rest of the flour and the second egg.
Divide the mixture between the 12 paper cases.
Bake for about 18 minutes, or until the cakes are well risen and an inserted skewer comes out clean.
Transfer to a wire rack and cool completely.
While the cakes cool, make your buttercream.
Beat the butter until soft. Sift in the icing sugar and the cocoa powder and beat until combined. Add a splash of milk to loosen the mixture if necessary.
Spread or pipe onto your cupcakes.