Matcha & Cherry Minicakes

Matcha & Cherry Minicakes

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Recipe course: Desserts

Made with these products:

Recipe for Kenwood by Jordan Rondel


For the cake:

  • 150g butter, softened
  • 150g caster sugar
  • 1 tsp vanilla extract
  • 3 organic eggs
  • 150g plain flour
  • 50g ground almonds
  • 2 tsp baking powder
  • 2 tsp matcha powder
  • ½ cup whole milk
  • 160g fresh or tinned cherries, cut in half and stones removed

Matcha icing:

  • 150g butter, softened
  • 2 cups icing sugar
  • 1 tsp matcha powder
  • 1 tsp vanilla extract
  • 100g cream cheese

To decorate:

  • Fresh-as freeze-dried cherries, or fresh cherries
  • Fresh flowers to decorate


  1. Preheat the oven to 180ºC fan bake. Place grease proof liners in 8 holes of a large cupcake / 12 of a regular cupcake tray.
  2. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
  3. Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
  4. Add the flour, ground almonds, baking powder and matcha powder in 2 additions. Fold in the milk.
  5. Stop your electric mixer once all the ingredients are combined, do not over mix.
  6. Evenly divide the batter between the cupcake holes and dot in the cherry halves, pressing them down lightly with a spoon.
  7. Bake for approximately 25-30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
  8. Allow the cakes to cool for around 10 minutes before turning onto a cooling rack.
  9. Meanwhile, make the matcha cream cheese icing. In the bowl of an electric mixer, beat the butter by itself until smooth. Add the icing sugar and matcha and beat on high until seriously light and fluffy. Gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick.
  10. Once the cakes are cool, pipe some matcha cream cheese icing onto each one, and decorate as desired.

Tip: Serve at room temperature. Refrigerate for up to 3 days in an airtight container.

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