Matcha Marble Cupcakes
Makes 12 cupcakes • Prep 10 mins • Cooking 20 mins
With its origins tracing all the way back to the Tang Dynasty in China over 1000 years ago, Matcha was first created as an easier way to transport tea leaves in powdered form. Adding to its rich history, Matcha’s popularity as a powdered tea grew in Japan when a Monk travelling between the two nations began growing the specialised green tea leaves on temple grounds. Now we enjoy Matcha flavoured tea’s, lattes, and baked goods all around the world! Our delicious Matcha Marble Cupcakes with Matcha buttercream are absolutely delicious and have a lovely flavour slightly more complex than a traditional cupcake.
What you’ll need
125g unsalted butter, at room temp
165g caster sugar
1 teaspoon vanilla extract
250g The Healthy Baker Self Raising Flour
1 teaspoon lemon zest
2 teaspoon matcha
For the icing
200g unsalted butter, at room temp
½ teaspoon vanilla extract
240g icing sugar, sifted
2 teaspoon matcha
Pre-heat oven to 160 degrees Celsius, and line a 12 hole cupcake tray with cupcake cases.
In the bowl of an electric mixer, beat the butter, sugar and vanilla until light and fluffy, about 2 minutes.
Beat in the eggs one at a time and mix well.
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.
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.
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.
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.
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.
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.
Spread a generous amount of icing evenly over each cupcake.