These Matcha Green Tea and White Chocolate Kisses are made in patty tins, but if you don’t have then you can make this recipe into cupcakes. Dust with matcha tea powder to serve.
Matcha Green Tea and White Chocolate Kisses Recipe
Makes 12-16
Ingredients:
1 ¼ cup self-raising flour
¾ cup caster sugar
2 tsp matcha green tea powder, plus extra to dust
2 eggs, at room temperature
¾ cup milk
125g unsalted butter, melted
1 tsp finely grated lime zest
White chocolate filling
200g salted butter, softened
2 cups icing sugar
180g white chocolate, melted and cooled to room temperature
Method:
Preheat oven to 180°C (160°C fan forced). Lightly grease a 12 x 1.5 tbsp capacity non-sticky patty tin.
Place the flour, caster sugar, green tea powder, eggs, milk, butter and lime zest in a large bowl and whisk until smooth.
Place 1 tablespoon of mixture into each patty hole and bake for 10-12 minutes, or until golden and a skewer inserted comes out clean.
Turn out the cakes onto cooling rack and allow to cool completely. Repeat with remaining batter.
For the filling, place the butter in the bowl of an electric stand mixer with paddle attached. Add the icing sugar and beat for 8 minutes on high speed, or until light and fluffy. Gradually add the melted chocolate and mix until smooth.
Place filling in a piping bag fitted with a 1.5cm star nozzle. Pipe on half the kisses and sandwich to close.
Refrigerate for 10 minutes, to set.
Dust with matcha tea powder to serve.
Smart Tip:
To make this recipe into cupcakes, fill the batter 2/3 full into each hole of a cupcake tin lines with paper cases. Bake for 20-25 minutes or until cooked.
