Super fab teapigs stockist the Cheltenham Coffee Co have been getting into the swing of matcha may by baking up these amazing matcha cupcakes. As well as using scrummy and oh-so-healthy matcha in the frosting, they’ve also used our Mao Feng green tea tea temples for the sponge base – double the green tea power! Why not give these a go yourself?
Green Tea Cupcakes with Matcha Frosting (makes 12)
We make these either with a vanilla or cocoa sponge base. If you prefer vanilla just leave out the cocoa powder in this recipe
3 teapigs Mao Feng green tea teabags
120ml full cream milk
100g plain flour
20g cocoa powder
140g caster sugar
1 1/2 teaspoons baking powder
40g salted butter (room temp)
1 egg
1/2 teaspoon of vanilla extract
For the Frosting:
250g icing sugar
80g unsalted butter (room temp)
15-20g teapigs organic matcha
25 ml full cream milk
Combine the milk and tea bags in a bowl, cover and refrigerate to let them infuse - ideally overnight.
Beat flour, cocoa powder if using, sugar, baking powder and butter together until everything is combined.
Lightly beat the milk (take the teabags out first!) egg and vanilla essence together and then sift the flour mixture in while continuing to beat on a medium-high setting for a couple of minutes until light and fluffy.
Spoon into paper cases and bake in the oven at 170 degrees C for approx. 20 minutes.
For the frosting, simply combine the remaining ingredients in a bowl and whisk until fluffy. Pipe onto cupcakes when cool, in whatever pattern you like and sprinkle with a little more matcha!
