MATCHA TEA CUPCAKES
- 250 g softened unsalted butter
- 250g white sugar
- 4 eggs
- 240g sifted self-raising flour
- 180ml cold green tea
- 1 1/2 to 2 tbsps good quality matcha tea powder
cream butter and sugar together until light and fluffy add eggs until well-incorporated. alternate folding in the flour and adding the cold tea into the mixture. stir until smooth, adding enough powdered matcha to reach a jade-coloured batter, or whatever shade you prefer. be careful adding more than a few tablespoonfuls as it can get quite bitter the darker you go. fill paper-lined muffin tins and bake in a 350F preheated oven for 20 minutes. cool completely before frosting.