Time once again for a post from the lovely sophiesjapanblog and today, it’s all about cakes.
The challenge: persuading your workmates to eat matcha powder.
The Solution: By mixing it into cakes and adding alcohol.
I took a simple Good To Know recipe, doubled it and added some extra ingredients. The original recipe can be found here and is absolutely delicious, or you could use my original version below.
Disclaimer: Please note this recipe does use a small amount of alcohol.
Ingredients (makes approx. 20 cupcakes)
- 200g (8oz) caster sugar
- 200g (8oz) butter, softened
- 4 large eggs
- 200g (8oz) self-raising flour
- 1 tsp baking powder
- 30ml (2tbsp) milk
- 1 shot glass of umeshu
For the buttercream
- 100g (4oz) butter, softened
- 150g (6oz) icing sugar
- 1 tsp matcha powder
- Icing sugar, for dusting
1) Preheat the oven to 190°C (375°F, gas mark 5). Line a muffin tray with 20 paper muffin cases.
2) Place the sugar, butter, eggs, flour, baking powder, milk and umeshu in a large bowl and mix with an electric whisk or by hand until pale and creamy.
3) Divide the mixture between the muffin cases and bake for 15-20 mins until risen, golden and firm to the touch. Transfer to a cooling rack. Leave to cool.
4) To make the buttercream, place the butter in a bowl and sift over the icing sugar and matcha. Beat until smooth.
5) Slice the tops off each cake and fill the cavities with a little buttercream. Cut each sliced top in half and arrange on top of the filling to resemble butterfly wings. Dust lightly with icing sugar.
I even made a little video to go with it. I hope you appreciate the music that I used!
Enjoy and have fun.
For more on Japan make sure to check out sophiesjapanblog now.