Matcha Sponge Cupcakes

Ingredients: (Makes 12 cupcakes)

4 large eggs

75g. caster sugar

140g. plain flour (sifted)

1/2 tbsp. Matcha powder (sifted)

1 tsp. baking powder (sifted)

50g. butter (unsalted)

50g. milk

1 1/2 tbsp. honey

Methods:

1. In a bowl, combine plain flour, Matcha powder and baking powder.  Set aside.
2. In a mixer bowl, whisk eggs and caster sugar at high speed for 5 minutes until double in volume.  Lower speed to 1, whisk 30 seconds to get rid of air bubbles.  To test it, you can write letter 'O' on the surface of the egg batter and stay there for a few seconds, then you have the right consistency.
3. Add flours in 2 batches and fold gently well with a rubber spatula in each addition.  Do not over mix or you will deflate the batter.
4. Melt butter and milk together at low heat.  When butter almost melted remove from heat.  Do not boil the mixture and stir well, then add in honey and stir well again.
5. Scoop some batter of (3) into melted butter mixture and mix well.  Pour the butter mixture into the remaining batter and gently fold well with rubber spatula.
6. Place cupcake liners in each muffin pan.  Pour batter into each cupcake liners, and when all is filled, drop on the table top twice to knock out air bubbles.
7. Bake in a preheated oven of 180 degree Celsius for about 25 minutes, or when a skewer inserted in the center comes out dry.

I adapted this recipe from 'Anncoo Journal.com' with a slight adjustment on the amount of sugar used.