| Ingredient | Method |
| 50g butter 90g AP flour 1/2 tsp coffee powder+5ml hot water 1/4 tsp baking soda 2 tsp baking powder 50g icing sugar 1 A egg 40g Sour Cream 1/2 tsp vanilla essence chocolate chips for topping | 1. Sift flour, green tea powder, salt and baking soda. 2. Beat the butter and sugars until creamy, light and fluffy. 3. Add the egg (one at a time for *2 ing), mixing each until fully incorporated. Add vanilla essence. 4. Add in half of the sour cream. Mix and then add in half of the flour mixture. Add remaining sour cream, mix and then add in the rest of the flour. Mix just until incorporated. 5. Pour the batter into prepared mini muffin cups (base 1") 3/4 full, top with some chocolate chips, bake @ 180C for 15-20 minutes. *makes 14 cupcakes |
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