Cupcake allo yuzu con glassa al matcha

Preparazione

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.