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What you’ll need

butter

125g unsalted butter, at room temp

caster sugar

165g caster sugar

vanilla extract

1 teaspoon vanilla extract

eggs

2 eggs

The Healthy Baker Self Raising Flour

250g The Healthy Baker Self Raising Flour

milk

110mL milk

lemon grated

1 teaspoon lemon zest

curry powder

2 teaspoon matcha

For the icing

butter

200g unsalted butter, at room temp

vanilla extract

½ teaspoon vanilla extract

icing sugar

240g icing sugar, sifted

curry powder

2 teaspoon matcha

1

Pre-heat oven to 160 degrees Celsius, and line a 12 hole cupcake tray with cupcake cases.

2

In the bowl of an electric mixer, beat the butter, sugar and vanilla until light and fluffy, about 2 minutes.

3

Beat in the eggs one at a time and mix well.

4

Then add half the flour and mix on low speed until combined. Add the milk and mix on low speed until combined. Then add the remaining flour and gently mix until everything is combined and there are no lumps.

5

Pour half the batter into another bowl, and gently mix in the matcha powder. Add the lemon zest to the other half of the batter and gently mix.

6

Place dollops of each batter into the prepared cupcake cakes, filling the cases so they are about 1/2 full. Using a wooden skewer or a knife, gently swirl the two batters in each cupcake case.

7

Bake for 20 minutes, or until a skewer comes out clean and the cakes spring back to the touch. Remove the cupcakes from the tray and allow to cool on a wire rack.

8

To make the icing, beat the butter and vanilla in a stand mixer with the paddle attachment for at least 1 minute, or until the butter is light and fluffy.

9

Add the icing sugar and sift in the matcha, and beat for a further minute or until the icing sugar is well combined and the icing is light and fluffy.

10

Spread a generous amount of icing evenly over each cupcake.