I have recently seen Christmas Tree cupcakes on many websites. The green-colour cream of those cupcakes was most likely coloured with food colouring. My first choice for green colour is Matcha, not food colouring. I altered my ‘Chestnut Cupcakes’ to create my Christmas Cupcakes. Matcha lovers would enjoy them!


12 Cupcakes


Basic Plain Cupcakes
125g Butter *softened
1/2 cup Caster Sugar
2 Eggs
1 teaspoon Vanilla Extract
1 & 1/2 cups Self-Raising Flour
1/2 cup Milk

Matcha Chestnut Cream
200ml Cream *whipped, save 1/4 cup for Filling
6 tablespoons Sweet Chestnut Paste

1 teaspoon Rum
3 teaspoons Matcha Powder

6 peeled roasted Chestnuts *coarsely chopped
2 tablespoons Sweet Chestnut Paste
1 teaspoon Rum
1/4 cup Whipped Cream

  1. Bake ‘Basic Plain Cupcakes’. My ‘Basic Plain Muffin’ is also good.
  2. To make Matcha Chestnut Cream, mix Sweet Chestnut Paste and Rum in a small bowl, sift in Matcha Powder, and mix well. In a mixing bowl, whisk Cream until soft peaks form, transfer 1/4 cupful to a small bowl for filling, add the Matcha Chestnut mixture to the mixing bowl, mix well, and whisk until firm peaks form.
  3. To make filling, add all other ingredients to the saved whipped Cream and mix to combine.
  4. When the cupcakes are cooled, cut out a cone, fill up the hollow with the filling, and place the cone on top.

  5. Decorate with the Matcha Chestnut Cream. I piped the cream using a multi-hole nozzle, and decorated with Sugar Pearls and Star-shaped Chocolate.