Strawberry Matcha Cupcake

For the sponge

Pre-heat oven to 170C.

Sift flour, baking soda, matcha powder, sugar and mix together into a large bowl or bowl of a stand mixer.

Add eggs and softened butter to the bowl.

Using a stand mixer (on medium speed), electric hand mixer or whisk, mix together the ingredients until it comes together well (about 30 seconds for electric, longer by hand probably).

Add in milk and vanilla and mix for another minute.

Divide batter evenly into 12-hole cupcake tin and bake for 20 minutes.

For the Strawberry jam

Heat frozen berries in a pot and stir on low-heat for about 15 minutes until broken down.

Add sugar or honey to taste.

For the buttercream

Mix egg whites and sugar in a bowl over Bain-Marie (simmering water in a pot over heat - don't allow the base of the bowl to touch water), until sugar granules are all dissolved (you can test by rubbing a bit between your fingers).

Using a mixer, beat egg whites and sugar until they reach stiff peaks.

Add cubed butter in, one cube at a time, ensuring that it is mixed in well before adding in the next cube.

Add in the strawberry jam and roughly mix in with a spoon.

Decorating

Ensure that cupcakes have cooled completely, then using an apple corer or spoon, make a whole in the centre of the cupcake.

Pipe the centre with strawberry jam.

Put frosting into a piping bag and pipe onto cupcakes (I used 1A and 1M tips).

Garnish with strawberry slices or matcha powder.