Cupcakes

Matcha Mocha Cupcakes

Mocha cupcakes with white chocolate matcha buttercream frosting!

IMG_6587

INGREDIENTS

For the cupcake sponge (Hummingbird cupcake recipe)

  • 100g self-raising flour
  • 20g cocoa powder
  • 2 tsp coffee powder
  • 140g caster sugar
  • 1 1/2tsp baking powder
  • 40g unsalted butter, at room temperature
  • 120ml whole milk
  • 1 egg
  • ¼ tsp vanilla extract

For the frosting

  • 200g unsalted butter, softened
  • 400g icing sugar
  • 60g white chocolate
  • 20g matcha powder

METHOD

  1. Preheat the oven to 180°C
  2. Whisk the butter and sugar together until light and fluffy.
  3. In a bowl, mix the flour, cocoa powder, coffee powder and baking powder together
  4. In another bowl, whisk, the egg, milk and vanilla extract together
  5. Whisk in the dry and wet ingredients into the butter-sugar mixture, alternating each time
  6. Spoon batter into each cupcake case until 2/3 full and bake from 15-17 minutes.
  7. For the frosting, whisk the butter until pale yellow and fluffy. Mix in the icing sugar batch by batch and whisk slowly – this is to prevent creating what I call a ‘sugar cloud’! Add in the melted white chocolate and matcha powder and whisk until smooth. For a smoother consistency, add in a tsp of whole milk.
  8. When the cupcakes are cool and the frosting is ready, pipe the frosting onto the cupcakes!

FullSizeRender-1Cupcakes delivered for two of my friends’ birthdays – enjoy!

Have a freshly-baked Monday,

Izzy

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