This recipe was made when I tried to make Matcha Cupcakes with chopped Muscovado Block, which I call ‘Kurozatō’ (黒砂糖) in Japanese. I couldn’t find it in Melbourne where I live. Then I thought about Dates. Dates have similar colour and similar flavour to Muscovado. The result was very satisfying. Matcha and Dates are a good match.
Makes
12 Cupcakes
Ingredients
125g Butter *softened
1/2 cup Caster Sugar
1 pinch Salt
2 Eggs
1 & 1/2 cups Self-Raising Flour
1 tablespoon Matcha Powder
1/2 cup Milk
1 tablespoon Rum *OR 1 teaspoon Vanilla Extract
1 cup hopped Dates
1/2 cup chopped Walnuts
Method
Preheat oven to 180°C. Line a 12-hole muffin pan with cases.
Beat softened Butter, Sugar and Salt in a mixing bowl with a whisk until smooth. Add Eggs, one at a time, and beat well until creamy.
Sift in Self-Raising Flour and Matcha Powder, add Milk and Rum (OR Vanilla), and mix with a spatula or a large metal spoon. Add Dates and Walnuts, and mix to combine.
Spoon the mixture into paper cases. Bake for 20 to 25 minutes or until golden and cooked through. Leave in tins for 5 minutes before moving onto a wire rack to cool.
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