Green tea cupcakes with mascarpone frosting
Green tea Buttercake
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90g butter softened
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1/2 t vanilla extract
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1/2 cup (110g) caster sugar
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2 eggs
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1 cup (150g) Self Raising flour
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1/2 to 1 tablespoon green tea matcha powder (depending on how strong you like it, taste)
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2 tbs milk
Step 1 - Preheat oven to moderate 180degrees/160 fan forced. Line 6 hole texas or 12 hole standard muffin pan with paper cases
Step 2 - beat butter, extract, sugar, eggs, flour and milk in small bowl with electric mixer on low until ingredients are just combined. Increase speed to medium, beat until mixture has changed to a paler colour.
Step 3 - Divide mixture among cases, smooth surface
Step 4 - Bake large cakes about 25 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.
Mascarpone frosting
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60g butter softened
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160g mascarpone
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3 cups (480g) icing sugar
Beat butter and mascarpone in small bowl with electric mixer until light and fluffy, gradually beat in sifted icing sugar.
Decorate with fondant butterflies.