Matcha Tea and Pistachio Cupcakes (GF)

Makes: 6

In need of a tea break? These gluten-free Matcha tea and pistachio cupcakes are delicate in flavour and make the perfect accompaniment to have with a cup of tea or maybe planning a wedding or celebration.

Cupcake Ingredients:


110g / 4oz softened butter
110g / 4oz caster sugar
110g / 4oz gluten-free self-raising flour
¼ teaspoon gluten-free baking powder
½ teaspoon vanilla extract
1 teaspoon Matcha tea powder
2 large eggs

Buttercream Ingredients:



225g / 8oz icing sugar
110g / 4oz butter
1 dessert spoon water
1 teaspoon Matcha tea powder
1 teaspoon vanilla extract
Rose buds, to decorate

Pre-heat the oven to 180°C / Fan 160°C / 350°F / Gas 4

Method: 



1. Line a muffin tray with paper cases and place on one side.

2. Next place the butter and caster sugar in a large mixing bowl and beat until light and fluffy.

3. Add the flour, baking powder, vanilla extract, Matcha powder and eggs and whisk until evenly blended.

4. Spoon the mixture into each paper case and bake in the oven for approximately 20 minutes or until golden brown. Remove from the oven and set aside to cool.

5. Meanwhile, to make the buttercream icing, whisk the butter until light and fluffy and add the icing sugar a spoonful at a time. Pour in the water, Matcha powder and vanilla extract and whisk until evenly blended.

6. Using a piping bag and medium nozzle, pipe the buttercream over the top of the cooled cupcakes. Decorate with some chopped pistachio nuts and a single rose bud.