Life is uncertain. Eat Dessert first.

Happy St Patrick’s Day – Green Tea Cupcakes

To celebrate St Patrick’s Day, I’ve made some green cupcakes, combining a traditional cupcake recipe from Susannah Blake’s “Cupcakes” book, with the green tea icing from The Hummingbird Cookbook. Green tea, the traditional Japanese drink, works really well in cakes when combined with chocolate or vanilla. It is important to use green tea powder called “Matcha” for the icing, which is available in specialist tea shops.

Preheat the oven to 180degC, then line a muffin tin with paper cases. Beat 115g butter (at room temp) and 115g caster sugar in a bowl until light and fluffy. Beat two eggs together, then gradually beat into the sugar and butter mixture.

Sift 115g self-raising flour into the the bowl, and the fold in by hand. Stir in 2 tablespoons of milk with 1 teaspoon of vanilla essence and a few drops of green food colouring, to make a creamy, spoonable mixture.

Spoon heaped tablespoons of the mixture into each paper case, then bake for about 17 minutes until risen and slightly golden on top and a skewer inserted into the centre comes out clean. Transfer the cakes to a wire rack and leave to cool completely before decorating.

For the green tea icing, beat together 250g sifted icing sugar, 80g unsalted butter (at room temp) and 20g Matcha green tea powder until the mixture comes together and is well mixed. It is easiest to do this with an electric mixer. Slowly pour in 25ml of whole milk, then beat again until the icing is light and fluffy. Spoon the icing on top of the cakes, and if desired decorate with a light sprinkle of Matcha powder.

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