Matcha White Chocolate Cupcakes
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    • May 18, 2020
    • 2 min read

Matcha White Chocolate Cupcakes

Takes 30 mins. Makes 12 cupcakes.


Matcha and White Chocolate is a classic combination. Not only do the flavours work, but you also get some funky colours. In fact, if you ever want to make something green, skip the food colouring and pop in a tablespoon of Matcha. If you like matcha, and used to the savoury taste, then add a bit more matcha than suggested. If not, just go with the recommended. If you'd like to try this combination in a cookie form - check out my recipe here!

Why do cupcakes crack on top? Well, normally this is because the temperature is too high. The outer crust gets cooked to quickly, while the middle is not yet baked. Therefore it will expand and crack the top. If this happens, don't worry! That's why we have icing. It will still taste great.


I N G R E D I E N T S

For the cupcake

  • 1 cup of gluten free self raising flour

  • 1/2 cup of white sugar

  • 2 eggs

  • 125grams of butter

  • 3 teaspoons of matcha powder


For the icing

  • 100 grams butter (room temperature)

  • 1 cup of icing sugar

  • 100 grams of white chocolate


M E T H O D

  1. Preheat the oven to 160° celsius bake. Grease a standard muffin tray (with 12 muffin moulds) with butter.

  2. Mix the butter and sugar until combined. Beat in egg and whisk until smooth.

  3. Sift in the self raising flour and matcha. Mix with a wooden spoon until combined.

  4. Spoon the mixture into the muffin trays, filling up to about halfway.

  5. Bake in over for 8-10 minutes or until golden on top. To check if the are cooked through, stick a kebab stick into the middle of a cupcake - if it comes out clean then they are ready! Leave to cool while preparing icing.

  6. To make the white chocolate buttercream: gently melt white chocolate in a bowl over boiling water. Leave it aside to cool.

  7. Whisk the room temperature butter until smooth, add in half of the icing sugar and whisk until combined, then add in the other half and repeat.

  8. Add the COOLED white chocolate - if its warm it will melt the butter and the icing won't be a good consistency for baking. Gently mix in until combined.

  9. Pipe the icing over the cooled cupcakes and spinkle a bit of matcha over the top!


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