Green Tea Buttercream Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
- For the cupcakes
- ¼ cup milk
- 2 tsps Matcha
- ⅓ cup superfine caster sugar
- ⅓ cup butter
- 2 eggs
- 1 cup self-rising flour (heaped)
- ⅓ cup Almond flour
- For the buttercream
- ½ cup unsalted butter
- 2 ½ cups powdered sugar
- 2 Tbsps cream (18% fat)
- 2 Tbsps Matcha (plus extra for sprinkling)
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Heat the milk gently in a pan and when it startes to steam remove from the heat. Add the matcha powder and whisk well.
3.
Beat the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the eggs until blended.
4.
Sift in the flour and beat well. Stir in the ground almonds and matcha mixture until blended.
5.
Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the buttercream: beat the butter until soft, then gradually sift in the icing sugar, beating well until blended.
7.
Beat in the cream and matcha powder and beat until light and smooth.
8.
Spoon into a piping bag and pipe on top of the cakes. Sprinkle with a little matcha powder.
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