Matcha Cup Cakes

These vibrant green cup cakes are flavoured and coloured with matcha powder. Matcha is a Japanese green tea made from dried young tea leaves which give the cakes an interesting but subtle natural nuttiness. Use less for milder flavour and colour. Decorate with generous swirls of buttercream and edible flowers for a showstopping result.

Prep Time: 20 minutes

Cooking Time: 30 minutes

• 110g soft unsalted butter

• 110g caster sugar

• 2 large eggs, beaten

• 110g self-raising flour

• 1 tsp baking powder

• 1 level tbsp matcha powder 

• 3 large egg whites

• 250g caster sugar

• 375g unsalted butter, room temperature and diced

• 2 tsp vanilla bean paste (or 1 tbsp matcha powder if you prefer green buttercream)

1. Heat the oven to 180°C/gas 4
2. Line a 12 cup cupcake tin with paper cases.
3. Beat the butter and sugar together until pale and fluffy. Add the beaten egg mixture a tablespoon at a time until the cake mix is pale and smooth.
4. Add the matcha powder and beat until fully incorporated.
5. Divide the mixture equally between the paper cases and bake for 15 minutes until well risen.
6. Leave to cool on a wire rack.
7. To make the buttercream, place the egg whites and sugar in a large grease-free bowl over a saucepan of simmering water and whisk until the sugar has dissolved. Make sure the base of the bowl doesn’t touch the water so that the egg whites don’t cook.
8. Remove the bowl from the heat and whisk using an electric mixer until the meringue is thick, glossy and cooled to room temperature.
9. Once cooled, add the butter a few pieces at a time and beat until the mixture is smooth and silky. Add the vanilla paste and beat.
10. Decorate the cakes with generous swirls of buttercream and top with edible flowers of your choice.