Matcha Cupcakes

teas.co.uk · 30 min · Makes 12

You'll need

• 12g Loyd Matcha Japanese Green Tea Powder
• 200g plain flour
• 200g caster sugar
• 2 teaspoons baking powder
• A pinch of fine sea salt
• 2 medium eggs, at room temperature
• 200ml whole milk
• 80ml vegetable oil
• 1 twelve hole muffin tin lined with paper cases
• 1 medium bowl, 1 small bowl, 1 silicone spatula

Method

1. Heat the oven to 180C fan and line a twelve hole tin with paper cases.
2. Sift the flour, matcha, sugar, baking powder and salt together in a large bowl.
3. In a separate bowl, whisk the eggs, milk and oil together.
4. Fold the wet into the dry until only just combined; do not overmix or the cupcakes turn tough.
5. Spoon the batter evenly between the twelve cases.
6. Bake on the middle shelf for about eighteen minutes, until risen and a skewer comes out clean.
7. Cool on a wire rack before icing or eating.
8. Tip: use a culinary grade matcha for baking, as the pricier ceremonial sort is wasted once it goes in the oven.

Recipe: https://teas.co.uk/recipes/matcha/matcha cupcakes/