Matcha Green Tea Cupcakes


  1. Preheat the oven to 180°C (160°C fan, gas mark 4). Lightly grease 12 ovenproof teacups or ramekins. Don’t crowd the oven. Tins should never touch the sides or each other. Make sure that you place your baking mixture on the correct shelf as specified in the recipe. It is worth investing in an oven thermometer to check the accuracy of your oven.

  2. Beat the unsalted butter until smooth. Mix in the caster sugar and cream until pale and fluffy. Make sure all your ingredients are at room temperature so they all mix evenly.

  3. Next, add the flour, baking powder, vanilla extract, matcha powder and eggs and mix into a smooth batter.

  4. Place the teacups on a baking tray and spoon the batter into each. Bake for approximately 20 minutes or until risen and golden brown. Then remove from the oven and set aside to cool. Use an ice cream scoop to measure out your cupcake mixture between each case to ensure similar sized cupcakes. A good guide is to fill your cases 2/3 of the way up.

  5. To make the icing, beat the butter until soft and smooth and add the icing sugar a little at a time. Finally, add the water, matcha powder and vanilla extract and beat until smooth.

  6. Pipe the icing over the top of the cooled cupcakes and to finish, add a handmade sugar-paste flower decoration to each cupcake.


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