One of my great joys in baking (I already know I’m overselling this) is when you take a teaspoon of something, tip it out and it holds its shape. Look at this lovely ball of greenness:
I loved how green the frosting turned out; one of the features of Tombo Tea’s matcha baking mix is that it retains its green colour. It would be perfect for any Halloween bakes but also all year as it’s a natural rather than garish colour. I also enjoyed something being green but not minty – it’s always interesting to see everyone’s expectations challenged; we get conditioned that certain colours equal certain flavours so it’s nice to shake things up!
The matcha cut through the very rich frosting; the balance between freshness and richness was perfect and at that moment I became a convert to green tea! The chocolate cupcakes didn’t benefit from the colour, but again the addition of the matcha elevated these to something lighter and fresher than the usual rich chocolate cake.
Definition of sod’s law: the cupcake you pick to cut in half will always be the one you tested during baking with the skewer. Notice the little vertical line in the centre at the top?
Now some eagle eyed readers will notice that the recipe makes 12 cupcakes but there are only 11 in the tin. I have a two word answer for you, my friends: cook’s perks.
175g golden caster sugar
1 teaspoon vanilla extract
145g self raising flour
30g cocoa powder
½ teaspoon baking powder
1 teaspoon matcha green tea powder
2 tablespoons milk, if needed
300g icing sugar
180g cream cheese – I used Philadelphia
1 ½ teaspoon matcha green tea powder