MATCHA COCONUT CUPCAKES
I was looking back through some of my older recipes recently and came across my yummy green tea and lemon Swiss roll, https://coriandercooks.com/2014/01/17/green-tea-and-lemon-swiss-roll/. I’ve been seeing matcha used in a lot of recipes of late so I though I might have another bash at baking with it.
I’ll be honest, I only really chose to pair coconut with the matcha because I had half a can of coconut milk sitting in my fridge left over from the previous nights laksa. I’m really pleased that I did though because the creamy coconut goes so well with the sweet, slightly earthy taste of the fluffy matcha sponge cake. They’re so pretty too, the pure white frosting looks great against the almost avocado coloured sponge.
Makes 12 fairy cake size cupcakes or probably about 8 big ones
120g plain flour
1/2 tbsp baking powder
120ml coconut milk
pinch of salt
1 tsp matcha powder
2 tbsp coconut cream (you can also use the thickened part that rises to the top of canned coconut milk)
70g softened butter
135g icing sugar
toasted coconut flakes to decorate
Preheat the oven to 190°c and line a cupcake tin with wrappers.
Sift together the flour and baking powder into a large mixing bowl. Add the sugar, salt and butter and beat it all together until it looks like bread crumbs.
Use a tablespoon of the coconut milk to make the matcha powder into a paste and set this aside for a moment. Whisk together the remaining coconut milk and the egg in a separate jug and then incorporate the paste into this. Make sure that it is really well blended.
Gradually beat this into the dry ingredients using an electric mixer and then continue to beat for a further minute or two.
Divide the cake batter evenly between the cupcake wrappers and bake the cupcakes for about 20 minutes.
Once they are well risen, cooked through and lightly browned you can leave them to cool on a wire rack.
To make the coconut frosting simply beat together all of the ingredients until you have a thick fluffy frosting. Pipe or spread this on top of the cupcakes before finishing them with a sprinkle of toasted coconut shavings.