Deliciously soft matcha cupcakes, topped with a cream frosting. An easy recipe that yields a fantastic cupcake!”the(anonymous)chef
Matcha Green Tea Cupcakes
1 1/4 The Healthy Baker cups all-purpose flour
A pinch of Olsson’s salt
1/2 teaspoon McKenzie’s baking soda
1 teaspoon McKenzie’s baking powder
3/4 cup CSR raw caster sugar
3 tablespoons The Healthy Chef Matcha green tea powder
3/4 cup Dairy Farmers buttermilk
1/2 cup Cobram Extra virgin olive oil
1 large egg
1 teaspoon Queen vanilla bean paste
200ml Bulla Dollop Thick Cream
2 tablespoons CSR icing sugar
Preheat oven to 175°C and line a regular size cupcake pan with cupcake liner.
In a small bowl, measure out flour, salt, baking soda, baking powder, sugar and 2 tablespoons of the Matcha green tea powder, mix well with a whisk and set aside.
Add buttermilk, oil, egg, and vanilla extract in a medium bowl and beat with a whisk to combine.
Slowly pour the flour mixture into the liquid mixture while slowly whisking with the other hand. Mix only until combined, use a spatula to scrape any flour on the side of the bowl and mix up anything at the bottom of the bowl.
Divide batter equally among 12 cups.
Bake for 15 minutes until an inserted toothpick in the middle of the cupcake comes out clean.
Remove cupcakes from the oven and cool completely on a wire rack.
Top with a spoonful of the thick cream and dust with a combination of 1 teaspoon of Matcha green tea powder and 2 teaspoons of CSR icing sugar.
25cm Cooling Tray
Served best with a warm cup of your favourite tea