Matcha Cupcakes with Matcha Cream Cheese Frosting

Ingredients

Matcha Cupcakes
Ingredients:
85g self-rising flour
70g all-purpose flour
Half a slab of 227g unsalted butter , softened
1 cup sugar
2 large eggs , at room temperature
0.5 cup milk
1 teaspoon vanilla extract

Matcha Cream Cheese Frosting
Ingredients:
Half a slab of 227g unsalted butter, cool to room temperature
125g cream cheese, cool to room temperature
110 – 140 cups icing sugar, shifted (depending on how sweet you would like the frosting to be)
1 tablespoon matcha powder
0.5 teaspoon milk (optional. Use only if the frosting is too hard for piping)

Prep and Cooking Instructions

Matcha Cupcakes
Method:
1. Line muffin tins with cupcake papers.
2. Combine the flours, sift and set aside.
3. Cream the butter and sugar using an electric mixer on medium speed until pale and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Add flours and milk to the batter in three parts, alternating between the flours and milk and lastly the vanilla extract until the ingredients are incorporated but do not overmix.
6. Spoon the batter into the cupcake liners, filling about 1/2 to less than 3/4 full.
7. Bake at 170°c for 12 to 15 minutes or until a skewer inserted into the cupcakes comes out clean.
8. Cool the cupcakes in the tin for 15 minutes.
9. Remove cakes from the tins and cool completely on a wire rack before frosting.

Matcha Cream Cheese Frosting
Method:
1. Cream butter and cream cheese till smooth.
2. Add in icing sugar and matcha powder and whisk till fluffy.
3. Add milk if needed.
Do not over-beat as the frosting will turn runny.

Submitted by Chew SY, a Munch Ministry member.