Come 15:00 and I need a little sugar so, combining my love of all things Japanese, matcha cupcakes were baked.
They’re very simple: take a basic cupcake recipe like this one from Nigella Lawson and add 1 teaspoon of matcha. Despite having a sweet tooth, I always decrease the amount of sugar suggested. There is no way 12 cupcakes (with icing) needs 125 grams of sugar. I used 70 grams.
For the icing, mix cream cheese, butter, matcha (I used 1 tablespoon for a very strong matcha flavour) and icing sugar. Add a little sugar at a time because you don’t to over sweeten it. Ice your cupcake et voilà! So delicious! Like with all of my Japanese ingredients, I bought my matcha at the Japan Centre here in London. Have you been there? I used an average priced variety which comes in a foil pack and tin to keep it in optimum condition. Perfect for those matcha biscuits I’m making in a few weeks. Do you like matcha?
Living alone is somewhat of a deterrent when it comes to switching the oven on. I’ve made nice with my friendly, cat-loving neighbours, who also seem to enjoy a little cake. Two cupcakes and several cups of hojicha later, I’m rather happy to be back in the kitchen.