These cupcakes feature a light and fluffy matcha sponge, filled with a home-made strawberry jam and topped with a strawberry buttercream. I love the combination of the slightly bitter matcha flavour, and the more tangy strawberry. I like to make a Swiss meringue buttercream to achieve a light and not-so-sweet taste.
You can make these cupcakes with a stand mixer, electric hand-mixer or a whisk and good-old arm power. They can be kept for 1-2 days at room temperature, or slightly longer in the fridge. Bring to room temperature before enjoying! This is an ideal light dessert, or pair it with your morning/afternoon tea for a treat.
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