Ingredients:

  • 1 ½ cups (180g) All-Purpose Flour, sifted
  • 1 cup (200g) Granulated Sugar
  • 1 ½ teaspoons (6g) Baking Powder
  • ½ teaspoon (3g) Fine Sea Salt
  • ½ cup (113g) Unsalted Butter, softened
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • ½ cup (120ml) Whole Milk, room temperature
  • ½ cup (60g) Finely Ground Pistachios
  • 1-2 drops Green Food Colouring (optional)
  • 1 cup (226g) Unsalted Butter, softened (for frosting)
  • 3 ½ cups (420g) Powdered Icing Sugar, sifted twice
  • 1 ½ – 2 tablespoons Ceremonial Grade Matcha Green Tea Powder
  • 2–3 tablespoons Heavy Cream (or Milk)
  • ½ teaspoon Vanilla Extract (for frosting)
  • Pinch of Salt (for frosting)
  • Roughly chopped, toasted pistachios (for garnish)

Instructions:

  1. Preparation: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Grind pistachios until they resemble coarse flour.
  2. Combine Dry Ingredients: Whisk the flour, sugar, baking powder, and salt in a large bowl.
  3. Cream Butter and Eggs: In a separate bowl, beat the softened butter until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract and optional food colouring.
  4. Alternate Mixing: Gently fold one-third of the dry ingredients into the wet mixture. Follow with half the milk. Repeat, ending with the final third of the dry ingredients. Mix just until barely combined—do not overmix!
  5. Fold in Nuts: Gently fold in the ground pistachios using a spatula.
  6. Bake: Distribute batter evenly, filling liners about two-thirds full. Bake for 18–22 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  7. Cream Butter Base (Frosting): Beat the softened butter for the frosting on medium speed until very smooth and pale (about 3-4 minutes).
  8. Add Sugar and Matcha: Gradually add the sifted powdered sugar, mixing slowly at first. Sift the matcha powder directly into the bowl and beat well until the colour is even.
  9. Adjust Consistency: Beat in the vanilla and salt. Slowly drizzle in the heavy cream, one tablespoon at a time, until the frosting is smooth, pipeable, and holds its shape firmly.
  10. Frost and Garnish: Once cupcakes are completely cool, transfer frosting to a piping bag and swirl onto each cake. Garnish generously with roughly chopped, toasted pistachios.