Eggs: 2 pieces
Icing sugar: 70g
2. Pour in the sifted powdered sugar and cake flour.
3. Cut in half and mix evenly. 4. Add vanilla extract and melted butter, then continue stirring. 5. Pour the prepared batter into paper cups, filling them to about four-fifths full. 6. Place into an oven preheated to 160°C and bake for 15 minutes. 7. Put white chocolate in a microwave and heat on high for about 30 seconds. Remove and let the residual heat melt the remaining chocolate. Add warmed cream and stir until smooth. 8. Add matcha powder and mix thoroughly. Allow the prepared chocolate ganache to cool until thick, then pipe onto the baked cakes. Sprinkle with decorations and serve.
