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• Piping bag and large hole plain nozzle


• 65 mm round cutter • Small blossom plunger cutter • Large (50 mm) rose 5 petal flower cutter


• Non stick rolling pin • Non stick mat • Small foam mat • Sharp knife • Clingfilm • Sugarcraft edible glue


To Make the Green Tea Cupcakes 1. Heat the oven to 160C / 150C fan. 2. Line the muffin tin with the muffin cases. 3. Cream 150g butter and 150g caster sugar together. 4. Beat in 3 eggs, one at a time 5. Sift in the flour and fold into the mixture.


6. Stir in the ground almonds. 7. Add 1/2 tsp almond extract, baking powder and 2 tsp matcha powder and stir in well. 8. Divide between the muffin cases. 9. Bake in the oven for about 20 minutes until the tops of the cakes spring back when touched and a skewer comes out clean. 10. Leave to cool in the tin for 5 minutes then place on a cooling rack.


To Make the Green Tea Icing 1. Beat 150g butter, add 350g icing sugar and beat well until fluffy. 2. Add 1/2 tsp almond extract, 3 tsp matcha powder and beat until well mixed.


To Decorate the Cupcakes These instructions will show you how to decorate four of your cupcakes with fondant decorations, and the rest with a swirl of green tea butter icing.


1. Begin by icing the cupcakes: fill a piping bag with the butter cream and pipe a large swirl on top of 8 of the cakes and a small blob of icing on top of the four remaining cakes. 2. Set the 8 cupcakes with a large swirl of icing aside and concentrate on the four you will be decorating with fondant. 3. Halve the block of white fondant and divide one half in two. Colour one piece light pink and the other light blue. 4. Roll out the fondant to about 5 mm thick and use a 65 mm round cutter to cut out 2 pink and 2 blue


Autumn 2010 | ukhandmade | 39


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