Our friends over at Hey Little Cupcake in Manchester have been baking up a storm, using matcha! These cupcakes look seriously yummy and I’m sure our resident baker teapig Tori will be putting these on her ‘to bake’ list!

Why not give them a go yourself:

Batter/Sponge - 12 cupcakes

6oz Unsalted Butter

6oz Caster Sugar

6oz SF. Flour

3 Large Eggs

Splash of Vanilla

1/4 tsp baking powder

1 tsp Teapigs Matcha Green Tea Powder


Icing - 12 cupcakes

12 oz Icing Sugar

6oz Unsalted butter

1 tbsp Water

1 tsp Teapigs Matcha Green Tea Powder



Handmade sugar paste flower decoration



1. Preheat the oven to 170C.

2. Cream 6oz of unsalted butter in your food mixer. Once smooth add 6oz caster sugar and cream.

3. Once light and fluffy add 6oz flour, baking powder, vanilla extract, Matcha powder and eggs. Mix into a smooth batter.

4. Place 12 oven proof china tea cup on a baking tray and spoon in the batter. Bake for approximately 20 minutes.

5. Remove from the oven and set aside to cool.

6. Smooth 6oz of unsalted butter. Then add 12 oz icing sugar with water, Matcha powder and vanilla, mix slowly for 2 mins. Then fast until smooth.

7. Pipe the icing over the top of the cooled cupcakes with a circle tip nozzle.

8. To finish add a handmade sugar paste flower decoration to each cupcake and serve on a saucer.