About the bake
These soft and fluffy matcha cupcakes have a delicate, earthy flavour with a hint of fresh lemon. They are topped with velvety smooth white chocolate buttercream, dusted with matcha and decorated with edible rose petals for a simple yet elegant finish.
Method
Step 1:
Preheat the oven to 160°c fan / 180°C conventional and line a cupcake baking tray with 12 cases.
Step 2:
In a large bowl, whisk the oil, milk, eggs, vanilla extract and lemon juice together until well combined.
Step 3:
In a separate bowl, stir the flour, caster sugar and matcha powder together.
Step 4:
Pour the wet ingredients into the bowl of dry ingredients, then fold together until the mixture is smooth and combined.
Step 5:
Divide the mixture between the cupcake cases, filling each one 3/4 full.
Step 6:
Bake for 22-25 minutes until rise, golden and the middle of the sponge springs back when lightly pressed. Transfer to a wire rack and leave to cool completely.
Step 7:
To make the buttercream, first break up the white chocolate into a bowl and microwave in 30-second blasts, stirring between each, until melted and smooth. Set aside to cool.
Step 8:
Beat the butter until soft and fluffy, then gradually beat in the icing sugar and milk until combined.
Step 9:
Pour in the melted white chocolate, and fold together to make a smooth and creamy buttercream.
Step 10:
Either pipe or spread the buttercream on top of the cupcakes, and finish with a light dusting of matcha powder and edible rose petal if you'd like.
Ingredients
For the matcha cupcakes
- 150ml Vegetable Oil
- 50ml Whole milk
- 2 Eggs (medium)
- 1 tsp Nielsen-Massey Vanilla Extract
- 1 Lemon (juice only.)
- 180g Allinson's self-raising flour
- 180g Silver Spoon Caster Sugar
- 2 tbsp Matcha tea (powder)
For the white chocolate buttercream
- 75g White chocolate
- 200g Unsalted Butter (room temperature)
- 350g Silver Spoon Icing Sugar
- 1 tsp Whole milk
Utensils
- 12 hole cupcake tray
- Large bowl
- Whisk
- 12 cupcake cases
- Wire cooling rack
- Microwave
- Spatula
- Piping nozzle
- Piping bag
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the matcha cupcakes
- 150ml Vegetable Oil
- 50ml Whole milk
- 2 Eggs (medium)
- 1 tsp Nielsen-Massey Vanilla Extract
- 1 Lemon (juice only.)
- 180g Allinson's self-raising flour
- 180g Silver Spoon Caster Sugar
- 2 tbsp Matcha tea (powder)
For the white chocolate buttercream
- 75g White chocolate
- 200g Unsalted Butter (room temperature)
- 350g Silver Spoon Icing Sugar
- 1 tsp Whole milk
Utensils
- 12 hole cupcake tray
- Large bowl
- Whisk
- 12 cupcake cases
- Wire cooling rack
- Microwave
- Spatula
- Piping nozzle
- Piping bag