Matcha Cupcakes from New York Cult Recipes by Marc Grossman
The Matcha Cupcake Preheat the oven to 160°C (315°F/Gas 2–3). Combine the dry ingredients together. Using an electric mixer, beat the eggs on a high speed until light and fluffy. Whisk the...
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Ingredients
- 6 eggs
- 1 pinch salt
- 4½ teaspoons matcha green tea powder
- 2¼ teaspoons baking powder
- 125 g (4½ oz) raspberry jam
- 250 g (9 oz/1⅔ cups) plain (all-purpose) flour
- 250 g (9 oz/1 cup) unsalted butter, at room temperature
- 225 g (8 oz) caster (superfine) sugar
- 225 g (8 oz) icing (confectioners’) sugar
- 125 g (4½ oz/½ cup) unsalted butter, softened
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