Macmillan Coffee Morning Matcha Cupcake

Each year we enjoy celebrating and supporting the work of Macmillan Cancer Support. Serving special Matcha Cupcakes in our Café alongside coffee and pots of tea on the morning of 26th September, join us for 'The World's Biggest Coffee Morning' as all proceeds go to this wonderful cause.

Makes twelve generous cupcakes

For the Cake:

• 150g Butter at room temperature
• 180g Caster Sugar
• 3 Eggs
• 170g Plain Flour
• 10g Baking Powder
• 24g Matcha Powder
• 65ml Milk
• 15g Vegetable Oil
• 2g Salt
• 4.5g Vanilla Extract

12 paper cupcake cases

For the Buttercream:

• 180g Unsalted Butter at room temperature
• 30g Powdered Icing Sugar
• 30g Match Green Tea Powder
• 22ml Milk
• 4.5g Vanilla Extract
• A few drops of green food colouring

Allergens: Gluten, Dairy, Egg

Preheat oven to 160°C

For the cupcakes:

• Cream together the butter and sugar until light and pale.
• In a separate bowl, beat the eggs, milk, oil and vanilla extract until whisked up nice and fluffy.
• Gradually add the egg mixture to the creamed butter and sugar, mixing until fully combined.
• Sieve together the flour, baking powder and matcha powder, whisking them together until fully ocmbined. Gently fold the flour mixture into the wet ingredients until only just combined.
• Divide the mix evenly between the cupcake cases in the cupcake pan and bake in the oven for 15-20 minutes at 160°C or until the cupcakes are springy to the touch and a skewer comes out clean when inserted into the centre.

For the Matcha Buttercream:

• Beat the butter until pale, light and fluffy
• Beat half of the icing sugar into the butter until combined, then repeat with the remaining hal fo the icing sugar and the matcha powder
• Add the milk and vanilla extract slowly, until combined and smooth.

Once your cupcakes have cooled on a wire rack, pipe your matcha buttercream in a swirling pattern on top of the cake. Finish your icing with half a strawberry, or any other seasonal fruit.