Matcha Mint Cupcake: I "mint" it, this is how it happened!

Thirty years ago (and +) on this very day when Philippines was still under a dictatorship, a woman who was on her 9th month pregnancy panicked when her water bag broke at 12 midnight. For it was only a couple of months ago when Marshall Law was enforced and curfew hour was set among citizens. Anyone caught defying this law will surely be put in jail. His husband although aware of this, didn't had any second thought in carrying her wife and off they go. The entire street was totally dark and empty. He was standing there desperately with her wife when all of a sudden there was a jeepney coming towards them. The driver was on his way home trying to beat the fixed curfew hour too but could not resist at the sight of a pregnant woman suffering. He proposed to drive them to the nearest hospital (around 30 kilometers away). That very same night I had my three heroes: my mom for her courage, my dad for being there and that "jeepney driver". Yup, today is my birthday!

Nothing beats a good cupcake on special day like this. And so, here is my entry for the Cupcake Hero's December edition that demands for mint as an ingredient: Matcha & Mint Fairy Cake with Red Fruits and Royal Icing .
Here are the ingredients:
1 tsp of green tea "matcha", 1 tsp of dried mint leaves, 1 tsp of dried orange and lemon peel, 60 g of sugar, 120 g of flour, half a tsp of baking powder, 1 egg, 50 g of butter, 1/4 cup of milk, 80 g of red fruits

and for the royal icing frost: 2 large egg whites, 2 tsp of lemon juice, 200 g of icing sugar
In an electric blender mix up the green tea, the mint leaves and the dried citrus peel. In a bowl mixed up all the ingredients and bake in cupcake papers for 20 minutes at 180 degrees. The top it up with royal icing frosting.