Data laws have now changed effective from 25 May 2018. We have updated our Privacy Policy to reflect these changes and be clear on how we use your data. Find out more with our Privacy Policy and Terms & Conditions.
Christmas Yuzu Cupcakes with Matcha Frosting

Christmas Yuzu Cupcakes with Matcha Frosting

Rated by 24 people
Star recipeStar recipeStar recipeStar recipe halfStar00
Click to rate this recipe:

Celebrate Japanese flavours during your next Christmas celebration with these sensational yuzu cupcakes with matcha frosting. The yuzu juice in the cake gives it a unique citrus tang, while the matcha green tea powder in the icing cuts through the sweetness and adds a refreshing, leafy quality. This is a baked treat that is guaranteed to impress.

Recipe courtesy of Mostly Food.


for the cupcakes:
110g butter, softened
110g caster sugar
2 eggs, lightly beaten
110g self-raising flour
1-2 tbsp milk

for frosting:
50ml water
150ml granulated sugar
2 egg whites
¼ tsp cream of tartar
1 pinch salt
½ tsp vanilla
1 tbsp fine matcha powder

for yuzu syrup:
30g sugar
30ml water
30ml yuzu juice – or to taste

to decorate:
sprinkles and nonpareils

How To Prepare

  1. For the cupcakes: Preheat the oven to 180°C. Fill a 12-hole muffin tin with paper cupcake cases.
  2. Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time. Fold in the flour using a large metal spoon or spatula, adding a little milk until the mixture is of a dropping consistency. Half-fill each of the paper cases.
  3. Bake in the oven for 15 minutes, or until golden-brown and well-risen. Cool on a wire rack.
  4. For the frosting: In a heatproof bowl whisk together water, tea, sugar, egg whites, cream of tartar and salt. Ensure the tea is dissolved. Put the bowl over a saucepan of simmering water; beat constantly, preferably with an electric whisk, until the mixture holds stiff peaks. This takes between 5 and 7 minutes. Remove from the heat and transfer the frosting to a cool bowl. Beat until the frosting is cooled, about 2 minutes.

  5. For the yuzu syrup: Combine the water and sugar in a small pan over a low heat. Allow the sugar to dissolve. Add the juice to your taste. Allow the syrup to cool.
  6. To assemble: Prick each cake with a skewer. Spoon over the syrup. Swirl over the match tea frosting. Serve with green tea.

Ingredients20160119 26781 1qjvetq