Ingredients
- 175g unsalted butter, at room temperature
- 175g caster sugar
- 3 eggs
- 175g self-raising flour
- ¼ tsp baking powder
- 1-2 tsp Organic Matcha Green Tea Powder
- 12 white Lindor chocolates
- 175g unsalted butter, at room temperature
- 350g icing sugar
- 1-2 tsp matcha tea
Method
- Heat the oven to 180C/fan 160C/gas 4. Line a 12 hole cupcake tin with muffin cases. Beat the butter in a stand mixer until it is soft and paler in colour, then add the sugar and keep beating until you have a light, fluffy mixture.
- Beat in 1 egg followed by a spoonful of flour, and then repeat with other 2 eggs, add the baking powder, a pinch of salt and the matcha to the remaining flour and fold it in. Add a tablespoon of water if the batter is too thick.
- Divide the mixture between the muffin cases, they should be about 2/3 full. Push a chocolate into the centre of each.
- Bake for 15-20 minutes, or until the cakes are golden and risen and feel firm to the touch, don’t try testing them with a skewer because of the chocolate in the centre. Cool on a wire rack.
- To make the icing, beat the butter until it is very soft, then beat in the icing sugar a little at a time, and finally beat in the matcha.
- If the icing is too thick add 1 tbsp milk. Pipe the icing onto the cupcakes.