![\"Yuzu](\"http:\/\/www.mostlyfood.co.uk\/img\/yuzu-matcha-cupcake-web.jpg\")
For the cupcakes:<\/b>\n110g butter, softened
\n110g caster sugar
\n2 eggs, lightly beaten
\n110g self-raising flour
\n1 – 2 tbsp milk<\/p>\n
Looking for Japanese flavours in a dessert but using traditional Western techniques? This could be the recipe for you.<\/p>\n
Yuzu Cupcakes with Matcha Tea Frosting are little fancies that would be a welcome addition to a very English afternoon tea, but they use very Japanese Yuzu juice giving a citrus tang; and then there is the equally iconic matcha tea which I have added to a 7-minute icing recipe.<\/p>\n
For the cupcakes:<\/b>
\n110g butter, softened
\n110g caster sugar
\n2 eggs, lightly beaten
\n110g self-raising flour
\n1 – 2 tbsp milk<\/p>\n
For frosting:<\/b>
\n50ml water
\n150ml granulated sugar
\n2 egg whites
\n\u00bc tsp cream of tartar
\n1 pinch salt
\n\u00bd tsp vanilla
\n1 tbsp fine matcha powder (available from Japan Centre)<\/p>\n
For Yuzu syrup:<\/b>
\n30g sugar
\n30ml water
\n30ml yuzu juice \u2013 or to your taste (available from Japan Centre)<\/p>\n
Method for cakes:<\/b>
\nPreheat the oven to 180C\/350F.
\nFill a 12-hole muffin tin with paper cupcake cases.
\nCream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time.
\nFold in the flour using a large metal spoon or spatula, adding a little milk until the mixture is of a dropping consistency. Half-fill each of the paper cases.
\nBake in the oven for 15 minutes, or until golden-brown and well-risen. Cool on a wire rack.<\/p>\n
Method for the frosting:<\/b>
\nIn a heatproof bowl whisk together water, tea, sugar, egg whites, cream of tartar and salt. Ensure the tea is dissolved.
\nPut the bowl over a saucepan of simmering water; beat constantly, preferably with an electric whisk, until the mixture holds stiff peaks. This takes between 5 and 7 minutes.
\nRemove from the heat and transfer the frosting to a cool bowl. Beat until the frosting is cooled, about 2 minutes.<\/p>\n
Method for the syrup:<\/b>
\nCombine water and sugar in a small pan over a low heat. Allow the sugar to dissolve. Add the juice to your taste. Allow the syrup to cool.<\/p>\n
Assemble the cakes:<\/b>
\nPrick each cake with a skewer. Spoon over the syrup. Swirl over the match tea frosting. Serve with green tea.<\/p>\n
Visit Japan Centre here<\/a><\/p>\n <\/p>\n