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Green tea cupcakes

Green tea-flavoured desserts are very popular in Japan. Green tea works so well in cakes, combined with either vanilla or chocolate. It's important to use green tea powder called 'Matcha'. Buy it from tea shops and specialist Asian supermarkets.


  • 120 ml whole milk

  • 3 green tea bags

  • 100 g plain flour

  • 20 g cocoa powder

  • 140 g caster sugar

  • 1½ teaspoons baking powder

  • a pinch of salt

  • 40 g unsalted butter at room temperature

  • 1 egg

  • 1/4 teaspoon vanilla extract

green tea frosting:

  • 250 g icing sugar, sifted

  • 80 g unsalted butter, at room temperature

  • 20 g Matcha green tea powder plus extra to decorate

  • 25 ml whole milk.


Put the milk and green tea bags in a jug, cover and refrigerato for a few hours or overnight if possible .

Preheat the oven to 170°C (325) Gas 3 .

Put the flour cocoa powder sugar baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed unit you get a sandy consistency and everything is combined Remove the green tea bags from the infused milk and combine with the egg and vanilla extract Slowly pour half into the flour mixture, beating well until all the ingredients are well mixed Turn the mixer up to high speed and beat well to make sure there are no lumps .

Turn the speed back down to medium-slow and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula) Continue mixing for a couple more minutes until the mixture is smooth Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched A skewer inserted in the centre should come out clean Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

For the green tea frosting:

Beat together the icing sugar butter and Matcha powder in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed Turn the mixer down to a slower speed. Sloaty pour in the milk then when it is all incorporated, tum this mixer up to high speed Continue beating until the frosting is light and fluffy at least 5 minutes .

When the cupcakes are cold spoon the frosting on top and decorate with a light sprinkling of Matcha powder.


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