Hi lovely tea lovers,

This week, I got ambitious !
I don’t have 1, but 2 muffin recipes !
The idea was to give a try to a combination matcha/fruits. Fruits such as raspberry, or yuzu, because they have a bit of sourness, are great to be associated with matcha. AND as another constraint, I was dreaming of eating some rich and moist cake.
One important thing with muffins is not to over-mix once you’ve added the dry ingredients into the wet one.

Without further due, here they are !

Matcha blueberries muffin

For 8-10 muffins

• 180g flour
• 6g baking powder
• 20g matcha
• a pinch of salt
• 140g sugar
• 4 eggs
• 150g butter
• 125 blueberries

Instructions

1. Preheat the oven at 180°C.
2. Melt the butter and set aside.
3. In a bowl, sift together flour, baking powder, matcha, salt and blueberries.
4. In a bigger bowl, beat the eggs with the sugar. Add the butter.
5. Add the flour mixture. Mix together until no trace of dry ingredients (don’t over-mix).
6. Add the blueberries.
7. Bake for 15-20 minutes.

Lemon cupcakes and Matcha frosting

For 6-8 cupcakes

• 115g butter
• 100g sugar
• Half a lemon’s zest (or more if you really like it!)`
• 1 egg + 2 egg yolks
• 250ml milk
• 125g flour
• 3g baking powder
• a pinch of salt

Instructions

1. Preheat the oven at 180°C.
2. Cream the butter with the sugar. Add the lemon zest.
3. Stir in the eggs, then add the milk and mix.
4. Sift the flour and the baking powder, mix until no trace of dry ingredients (no over-mixing!)
5. Bake for 15 minutes.

For the frosting:

• 230g cream cheese
• 55g butter
• 190g powdered sugar
• 7-15g matcha (depending on your taste and the type of matcha)

Instructions

1. Cream the butter. Stir in the cream cheese (easier with a mixer)
2. Add the sifted matcha and the powdered sugar.
3. Set aside in the fridge
4. Wait for the cupcakes to cool down before adding the frosting on the top.

Hope you’ll like it!
Bon appétit !

Intern Claire