This recipe makes 20. You will need to bake two batches
429g plain flour
125g butter, softened
185g raw sugar
3 teaspoons baking powder
1/2 spoon salt
125ml vegetable oil
2 tsp greek yogurt
1 tsp vanilla extract
2 large eggs
4 tsp TeaEsk Matchas Morsel greeen tea powder
85g shredded coconut, extra handful for toasting
Generous handful of white chocolate chips (optional but seriously delicious)
Pre heat your oven to 160 degree Celsius
Grease and line a cupcake pan
Using a paddle attachment for your mixer, place all dry ingredients together and mix until combined.
Next add your softened butter. Place mixer on low speed for a minute then onto a medium speed until mixture resembles fine sand.
In the meantime, place all your wet ingredients in a jug and whisk it well.
Keeping the mixer on medium speed, pour wet ingredients in a slow and steady stream. Mix until there is no more dry ingredients showing. Tip: try not to over mix.
Remove the paddle attachment and sift in TeaEsk’s Matchas Morsel along with white chocolate chips (optional), and fold in gently until no more white is showing in your batter.
Your cupcake mixture is now ready to be filled into the cupcake holders. Fill 2 tablespoons per cupcake holder.
Bake for 20-25 minutes. Or until skewer comes out clean when testing.
Place on a cooling rack and cool down completely, before frosting is applied.
Toast extra shredded coconut in a pan until golden brown. Or you can buy it already toasted.
I have used less sugar than a typical buttercream frosting, I find it more enjoyable. However, if you prefer it sweeter, then go on and add up to 500g of icing sugar.
250g softened butter
380g soft icing sugar. Sifted
1 tbs milk
Using a paddle attachment, place softened butter on low speed for 1 mintue then on high speed until pale in colour and creamy, about 3 minutes. You will need to stop mixer and scrape down the sides and mix again for a minute or two.
Add half of the sifted icing sugar on very low speed until just mixed in. Then add the second half, on low speed again, until just mixed in. Add milk. Mixer can now go on high speed for another 2-3minutes. Scraping the sides as needed.
You should have a fluffy and creamy buttercream frosting ready for your cupcakes.
I used a 1M piping attachment.
Once piped, sprinkle with toasted coconut and melted white chocolate. (melt white chocolate and cool down before applying. Using a spoon and fleck it across the buttercream frosting).
Watch the video
These are seriously so soft, creamy and morish that you won't be able to stop at one! You will have everyone impressed! Happy baking and always remember to have fun while creating. I hope you enjoy them as much as I have!
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