- Saemidori matcha and strawberry cupcakes: fluffy, beautifully green and topped with an indulgent frosting.
- The matcha adds a delicate umami note that pairs beautifully with the strawberries.
- Made with Kumiko's organic Saemidori matcha for a clean, bold taste.
Strawberry season is finally here, and they smell just like sunny days! Together with Sabine, it gave us the urge to head into the kitchen and create a new recipe pairing strawberries and matcha, following the vegan layer cake we enjoyed last year.
Recipe for organic Saemidori matcha tea cupcakes with strawberries
Ingredients for 10-11 cupcakes:
- 175 g of soft organic unsalted butter
- 80 g of organic brown sugar
- 3 organic eggs
- 175 g of organic flour
- 1/2 teaspoon of organic baking powder
- 2 teaspoons of organic Saemidori matcha
- 250 g of small organic strawberries (in season)
Ingredients for the frosting:
- 175 g of soft organic unsalted butter
- 300 g of organic icing sugar
- 2 teaspoons of organic Saemidori matcha
- 2 teaspoons of organic milk (optional)
Pure Saemidori cultivar — the excellence of Japanese ceremonial grade
Perfect balance of flavors — powerful umami, floral sweetness, zero bitterness
Concentrated benefits — L-theanine (focus & serenity) + natural antioxidants
Certified organic JP-organic-005
Suitable for all your rituals — from traditional ceremony to modern latte
Garantie qualité 30 jours
Nous sommes tellement convaincus que vous allez aimer le Matcha KUMIKO que nous offrons une Garantie satisfait ou remboursé de 30 jours. Retournez simplement votre boîte non ouverte sous 30 jours pour un remboursement intégral.
Making the organic matcha tea cupcakes:
Preheat the oven to 180°C.
Soften your butter in the microwave.
Put the sugar and eggs in your stand mixer with the whisk attachment. Whisk everything until you get a foamy mixture. Add the flour and the baking powder to the mixer. Add the melted butter and mix until you get a smooth, homogeneous batter.
Line your cupcake pan with paper liners. Pour in the batter until each liner is 2/3 full. Press a small strawberry into the middle of the batter (if your strawberries are too large, cut them in half). Bake for about 20 min.
Once baked, let your cupcake bases cool completely before decorating, otherwise your decorations (frosting or otherwise) may melt. Use a piping bag for the decoration.
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Making the frosting:
In the bowl of your stand mixer, beat the butter until creamy. Once it has softened, gradually add the icing sugar. Then add the organic Saemidori matcha. Mix for about 5 min, until you have a light, fluffy cream. If your mixture is too thick, add 1 or 2 teaspoons of milk. If it is too runny, add icing sugar to thicken it.
Pipe the frosting onto your cupcakes and place your decorations (here, halved strawberries and a small mint leaf).
Enjoy!
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