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    Matcha White Chocolate Cupcakes

    matcha white chocolate cupcake with gold leaf white chocolate fish topper

    Goodness, good to see the price of fish quadruple this week with the lead up to Good Friday, I've been told by Daniel "I better get fish!", wonder if he will accept a gold leaf white chocolate fish??

    I like white chocolate with matcha, the sweet creaminess of the white chocolate plays off against the bitterness of the green tea. I hope you enjoy it too.

    Matcha White Chocolate Cupcakes


    125 grams (4.4oz) softened butter

    110 grams (1/2 cup) caster sugar (superfine)

    3 eggs

    80 grams (2.82oz) white eating chocolate melted 

    110 grams (3/4 cup) plain flour (all purpose)

    1 tsp baking powder

    *3 tsp matcha (fine Japanese green tea powder) dissolved in 1 tablespoon of boiling water


    Using an electric mixer, beat butter and sugar until light and fluffy, add eggs one at a time, beating well after each,  add white chocolate and stir to combine, then add the green tea paste and stir until no streaks can be seen. Sift flour and baking powder over cake batter and fold in until combined. Line a 24 cup mini muffin tin with paper cases, then divide mixture among cases and bake at 180C for 12 to 15 minutes or until cakes spring back when lightly pressed. Cool completely.


    100 grams white eating chocolate

    2 tablespoons of cream

    Melt chopped white chocolate and cream in a medium bowl over a 1/2 full saucepan of simmering water, stirring until smooth. Careful not to overheat or your ganache will be grainy. Set aside stirring occasionally until thick enough to hold it's shape. Spoon onto centre of cupakes, decorate as desired.

    Cakes keep up to 2 days in an airtight container.

    If you want to make the fish toppers, use a fish chocolate or hard candy shaped mould sheet.

    Fill cavities with melted white chocolate, once set pop out the fish and join two flat sides together or leave flat backed depending on whether you want your fish to stand up or lay down.  Apply gold leaf directly onto the chocolates one by one by using a small artists brush to lift and shape to gold onto the fish. You can save on gold leaf by making flat fish or by leaving every second fish plain white chocolate.

    *matcha is available from some supermarkets and Japanese Grocery Stores.

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    Reader Comments (4)

    heehee... I'll take a gold leaf fish any day!

    ps. thanks for all the blog luv!

    Kim @
    party inspiration

    March 30, 2010 | Unregistered CommenterKim

    Wow, these are wonderful looking! I love the gold leaf fish toppers :)

    April 1, 2010 | Unregistered Commentermichelle

    Since we live in the USA......How about posting the recipes you place on here in standard measurements and leave the metric system where it belongs.

    April 1, 2010 | Unregistered CommenterJohn

    Kim.... I do love your blog!

    Thank you Michelle :)

    I don't live in the USA John, I'm Australian living in Australia and we use the metric system.

    Thanks everyone for taking the time to comment.

    April 1, 2010 | Registered CommenterThe Lone Baker

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