After experimenting with green tea powder/matcha in my baking, I realise it is a tricky ingredient to work with; too much of it and there will be a bitter after-taste, too little of it and you don't get the taste and fragrance.
Wanting to try something new, I decided to make green tea soft centered cupcakes. This recipe by Rachel Yau, 丘桂玲 in 为你做甜品 Dessert for you, gives a twist on normal green tea cupcakes. Imagine peeling apart your warm green tea cupcake to reveal more oozing green tea custard!
