Matcha cupcakes (approx. 10-12 pieces)

Ingredients – Cupcakes

• 120 g wheat flour

• 1½ tsp matcha powder

• 1½ tsp baking powder

• 1 pinch of salt

• 80 g sugar (or 50 g sugar + 30 g cane sugar)

• 2 eggs (room temperature)

• 80 ml neutral oil (e.g. sunflower oil)

• 100 ml milk or plant-based drink (oat/almond)

• 1 tsp vanilla extract (optional)

Preparation – Cupcakes

1. Preheat oven to 170°C (convection) . Line muffin tin with paper liners.

2. Sift flour, matcha, baking powder and salt (important for a fine texture).

3. Beat eggs and sugar together for 1-2 minutes until creamy.

4. Stir in the oil, milk, and vanilla.

5. Gently fold in the dry ingredients (do not overmix).

6. Fill the molds to about ¾ full .

7. Bake for 18–20 minutes , then do a toothpick test.

8. Allow to cool completely.

🌸 Pink frosting (raspberry buttercream, stable & not too sweet)

Ingredients

• 120 g soft butter

• 200 g icing sugar (sifted)

• 2–3 tbsp raspberry puree* or strawberry puree

• 1 tsp lemon juice

• Optional: 50g cream cheese for a lighter acidity

*Raspberry puree: Thaw frozen raspberries, puree, and pass through a sieve (remove seeds).

Preparation – Frosting

1. Beat the butter for 3-4 minutes until very creamy.

2. Stir in the powdered sugar in portions.

3. Add fruit puree and lemon juice, stir until smooth.

4. Optionally, briefly fold in cream cheese.

5. Fill into a piping bag fitted with a star nozzle.

6. Pipe the frosting onto the cold cupcakes in a spiral pattern.