If you've not tried baking with matcha yet, these matcha cupcakes with white chocolate are a good place to start. The flavour is intriguing, but delicious.
Melt the chocolate in a bowl suspended over a pan of hot, but not boiling water. Keep the bowl as it will be needed again.
Meanwhile, cream the butter and sugar together until light and fluffy.
Beat in the chocolate, followed by the egg.
Sift in the dry ingredients, discarding any large pieces of bran left in the sieve and mix.
Stir in the sour cream.
Spoon the mixture into 12 cupcake moulds lined with cases and bake at 180℃ (350℉, Gas 4) for 20 minutes when the cakes should be well risen and golden.
Matcha Buttercream Icing
Melt the chocolate, in the same bowl used previously, over a pan of hot water and leave to cool a little.
Cream the butter and icing sugar until very soft.
Add the matcha powder and cream some more.
Beat in the chocolate, followed by the cream.
Spoon onto the cupcakes and top each one with a white chocolate button.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.