The recipe : Surprise honey cupcakes, creamy matcha chai tea topping

Ingredients for 18 cupcakes: 250 gr of wheat flour; 1 ½ teaspoon baking powder; ½ teaspoon of salt; 2 eggs ; 50 g of white sugar; 50 g of brown sugar; 1 dl of milk; 180 gr of honey; 1 dl of sunflower or lightly fruity olive oil. Preheat the oven to 170 degrees. In a salad bowl, sift the flour, baking powder and salt. In the bowl of a food processor, beat the eggs and sugars at high speed until white and creamy. In a saucepan, gently melt the honey in the milk (honey liquefies at 40 degrees). Add the oil, then add this egg mixture and stir gently. Add the flour and pour this mixture into paper molds placed in a muffin tray. Slide a square of white or dark chocolate into the middle of each cupcake. Cook for 25 minutes.

For the topping: 100g butter, 200g cream cheese (Philadelphia), 150g sifted icing sugar, 2 tablespoons matcha chai tea powder. Beat the butter and cream cheese on medium speed for 3 minutes, then gently add the icing sugar in several batches and finally the matcha tea. Cover each cooked and cooled cupcake with this cream using a piping bag.

Enjoy with a hot chocolate or a strong Kenilworth Ceylan or Mokalbari Assam black tea, possibly with a splash of milk.

Recipe by Isabelle - le T