1 and 1/2 teaspoon of Matcha tea
60 g of almond flour
105 g of wheat flour
105 g fine white sugar
1 teaspoon of baking powder
105 g almond milk
black sesame for sprinkling
24 fresh raspberries
Pour almond flour, wheat flour and sugar into a large bowl.
Add the baking powder and mix thoroughly with a spoon.
Pour the eggs into the other bowl and lightly scatter them.
Add almond milk and mix.
Pour into a bowl with dry ingredients.
Add Matcha tea and mix everything thoroughly into a homogeneous mass.
Preheat oven to 200 degrees Celsius.
Prepare a mould for 24 mini muffins. It can be a badge or like a silicone mould.
Spray the holes on the muffins with oil and apply roughly the same servings with a spoon.
Eat each cupcake with black sesame seeds and put a raspberry in the middle.
Put the prepared cupcakes in the oven and bake for 10-15 minutes.
When the cupcakes are already baked – you can check by sticking the toothpick in the middle – pick from the oven and let it cool down completely.
Brew Matcha tea according to Japanese tradition – water can not be more than 80 degrees Celsius. The higher the temperature, the more bitter the tea will be.
Enjoy the taste of delicious cupcakes.