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Gluten free matcha and berries Cupcakes

Ingredients for 12 cupcakes

Matcha cream

  • 100g of liquid cream
  • 100g of mascarpone
  • 20g of sugar
  • 2g of  powdered matcha


[Cakes] : Whip butter and sugar together. Once it thickens add almond powder, sesame, salt and finally, eggs. Pour the mixture into cupcake molds and bake at 170°C for 7 minutes. Lower the temperature to 145°C for an additional 11 to 12 minutes. 

[Matcha cream] : Mix the ingredients together until obtaining smooth and thick cream.


Using a piping bag, make a rosette on the cakes with the matcha cream.

Decorate the cupcakes with berries, seasonal fruits or fruits of your choice. Set aside in the refrigerator for a couple of minutes before serving.

Ideal treat for a dessert or a snack, paired with a cup of sencha tea !