Matcha (Green Tea) Cupcakes w Matcha Whipped Cream

Matcha Cupcakes

I know I’m not the only one ♪ … who is absolutely obsessed with matcha (green tea) and its beautiful shades of green. This recipe is dedicated to all my fellow green tea dessert lovers out there ٩(˘◡˘)۶ I created this recipe based on my previous avocado muffin recipe and it appears that the combination of cream cheese and butter is responsible for creating the soft and fluffy cake texture every time! Well I guess it was kind of obvious…

I had initially planned to bake green tea muffins but I ended up whipping up a simple matcha frosting since I had a carton of fresh cream in my fridge! Either way, the muffins or cupcakes will taste delicious all the same ◡̈


“Matcha (Green Tea) Cupcakes”

Ingredients

1 1/4 cups all-purpose flour
1/4 cup tapioca flour
3/4 cup fresh milk
1 egg
1/2 cup unsalted butter
50 g cream cheese
1/2 cup molasses (sugar)
2-3 tbsp matcha powder
2 tsp baking powder

Method

  1. Preheat oven to 170ºC or 325ºF and fill a cupcake tray with cupcake liners.
  2. Using a stand mixer, beat the softened butter and molasses together until the mixture is smooth, creamy and light.
  3. Add egg into the butter mixture in 3-4 parts, and continue beating until well combined.
  4. Add the cream cheese and milk into the butter mixture. Mix well.
  5. Whisk the matcha powder, all-purpose flour, tapioca flour and baking powder together in a bowl and fold into the butter mixture, just until incorporated.
  6. Carefully scoop the batter evenly into the cupcake liners, and top with the avocado cubes.
  7. Bake for 20-25 minutes (varies depending on your oven). At the 20-min mark, test the cupcakes using a skewer. If the skewer comes out clean, your cupcakes are ready.
  8. Place cupcakes on a metal rack to cool. Try not to steal a bite.

“Matcha Whipped Cream”

Ingredients

1 cup heavy cream
2 tsp green tea (matcha) powder
1 tbsp icing sugar

Method

Mix ingredients well using a hand mixer or stand mixer. Beat carefully at medium speed until the whipped cream forms stiff peaks.

Note 1: By the time your whipped cream has formed, it might become too soft to pipe onto the cupcakes due to room temperature. To avoid this, refrigerate the whipped cream for an hour or so for easier piping.

Note 2: Dust cupcakes with a pinch of matcha powder after piping the whipped cream (optional)


Matcha Cupcakes

p.s. Just couldn’t resist taking a close up pic ( *´艸`)

Avocado Cream Cheese Muffins

Warning: Excessive use of the word “avocado” ahead. I regret nothing lalala ♪

Avocado Cream Cheese Muffins
I’m so glad my whole family loves avocado. I’m hoping my future husband will be an avocado lover too, so that I can pamper myself woo him with all sorts of avocado-themed goodies. Did I just use the word woo? Woooo. Happy Halloween btw!

Being a bunch of avocado monsters, we never fail to check out the avocado section whenever we go grocery shopping. Unfortunately, avocadoes are generally quite expensive in Malaysia as they tend to be imported from Australia and South Africa.

Thankfully, we discovered that our local hypermarket stocks South African avocadoes of decent size and creamy texture from time to time, and occasionally cheaper compared to the Australian ones found in other supermarkets. However such sweet deals don’t come by every day, so we prefer to wait patiently for these green gems to be on sale.

Last weekend, the long anticipated sale finally happened and we gleefully bagged 10 avocadoes home.

We have been indulging in mango avocado salad all week long, and I’m also planning to treat myself with some avocado toast during the weekend. Not to mention my 6-month old baby nephew is officially the newest and youngest avocado monster in the family (He really loves pureed avocado).

These avocado cream cheese muffins are soft, fluffy and rich due to the avocado and butter combination. I’m planning to make a savoury version next time, and if possible, gluten-free too.

Enjoy ٩( ̆ 3 ̆)۶♥


“Avocado Cream Cheese Muffins”

*This recipe yields 10 muffins.

Ingredients

1 avocado
2 tsp lemon juice
¼ cup fresh milk
1 egg
50 g unsalted butter
50 g cream cheese
½ cup molasses (sugar)
1 ½ cups cake flour
2 tsp baking powder
1 tsp sea salt

Method

  1. Preheat oven to 170ºC or 325ºF and fill a cupcake tray with cupcake liners.
  2. Using a stand mixer, beat the butter, molasses, and salt together until the mixture is smooth, creamy and light.
  3. Add egg into the butter mixture in 3-4 parts, and continue beating until well combined.
  4. Peel and slice the avocado into two halves. Mash the first half with a fork. For the second half, slice the avocado into small cubes, roughly 1 cm, and set aside in a small bowl. Drizzle lemon juice over the avocado cubes to prevent the avocado from oxidising too quickly.
  5. Add the mashed avocado, cream cheese and milk into the butter mixture. Mix well.
  6. Whisk the cake flour and baking powder together in a bowl and fold into the butter mixture, just until incorporated.
  7. Carefully scoop the batter evenly into the cupcake liners, and top with the avocado cubes.
  8. Bake for 20-25 minutes (varies depending on your oven). At the 20-min mark, test the muffins using a skewer. If the skewer comes out clean, your muffins are ready.
  9. Place muffins on a metal rack to cool. Tuck in while it’s still warm!

Note: I don’t recommend this because I’m too much of a health freak, but if you want your muffins to have a beautiful shade of green, use white sugar so that the muffins retain natural colouring from the avocado. Mine ended up golden brown because I used dark molasses, but it tasted just as good, if not better.


Since I love you all and it’s Friday, here’s a bonus recipe. Now, what’s more heavenly than avocado muffins? The Best Couple Award goes to…

Avocado Cream Cheese Muffins

Avocado muffins with a CREAMY AVOCADO SMOOTHIE !


“Honey Avocado Smoothie”

Ingredients

½ avocado
1 cup milk (or any dairy-free milk)
1 tbsp honey
10 ice cubes

Method

Blend all the ingredients together. If the smoothie is too thick, add more ice cubes or water until desired consistency is achieved.


Till then, avocado warriors. Have an amazing weekend x

Malaysian Soft Boiled Eggs

So I recently started using a DSLR and white cardboard to take some project photos… and then this happened in the morning.

Malaysian Soft Boiled Eggs

Yes, I somehow managed to make my homemade breakfast look like a marketing ad (totally adding this into the “skills” section of my resume). Well, I suppose I could use it to advertise my uber cute chicken cup like this:

Malaysian Soft Boiled Eggs

… Or to promote the idea of eating breakfast like this:

Malaysian Soft Boiled Eggs

Anyway, this all started last week when I stumbled upon this chicken cup in a random gift store. I was completely smitten (as usual). My initial purpose for it was simply eggs in a cup or a mini creamer jug, but nowadays it has also become one of my dad’s regular espresso cups, which is a bonus for me. I can’t even begin to describe how cute it is to watch my dad sipping coffee nonchalantly from a chicken cup while reading a newspaper in the morning.


Anyway, back to the recipe.

Soft boiled eggs are one of my favourite breakfasts of all time, and my perfect analogy of “less is more”. It’s often the simplest things that give me the most happiness in life.

There’s a reason why I specified these soft boiled eggs as “Malaysian” (or Singaporean). There is actually a technical difference between our version and the conventional (Western or Japanese) version. If you type “soft boiled egg” in a search engine, the majority of results will show egg soldiers with firm egg whites and runny egg yolks.

However, try looking up “Malaysian soft boiled egg” and you’ll notice that both egg whites and yolks are runny, like the ones in my chicken cup. That’s because we remove the eggs from heat just before the egg whites become firm, and then crack them into a bowl to eat – or maybe I should say “drink”. The texture is smooth and runny, and the eggs will literally slide down your throat.

These soft boiled eggs originated from our traditional kopitiam (“coffee shop”) culture in Malaysia and Singapore, in which the typical breakfast menu consists of runny soft boiled eggs, kaya (coconut jam) on toast, and coffee.

We even have a special device invented by Malaysians, for Malaysians just to boil the eggs in this style. If you have some free time to spare, do check out some beautiful pictures on this blog and learn how our ingenious egg boiler works.

Okay, back to the recipe. For real.

In the end, there’s really nothing fancy about this recipe since it’s just eggs being cooked to a certain degree. Ultimately it boils down to the timing (no pun intended).


“Malaysian Soft Boiled Eggs”

Ingredients

2 eggs per person. I don’t know if this applies to my fellow Malaysians, but I’ve always had this general belief (yes, it’s a belief) that one person gets 2 eggs each regardless whether we’re at home or a coffee shop.

Method

  1. Make sure your eggs are at room temperature if you’re taking them out of the fridge.
  2. Boil water in a pot.
  3. Once the water is boiled, carefully lower the eggs into the water and make sure they are submerged in the water.
  4. Close the lid over the pot and boil for 7-8 minutes, or slightly longer if you’re boiling more eggs (my usual quantity is 8).
  5. Remove eggs and let them cool for a minute.
  6. Crack eggs into a bowl and sprinkle with salt, pepper, and a dash of soy sauce.

Tips:

  1. If your eggs are too cold from the fridge, they may crack when submerged in boiling water.
  2. If you are cooking many eggs at once, you may have to let the eggs boil longer as the quantity of eggs will lower the temperature of the water.
  3. When you crack the eggs, remember to scrape the remaining egg white inside the eggshells.
  4. Try breaking the egg yolks and dipping your toast into the white/yolk mixture. That is some amazing stuff.

Get into the habit of kickstarting your days with a healthy and nutritious breakfast, and make sure your loved ones do too!

Have a wonderful day (and breakfast) ahead ♫꒰・‿・๑꒱

Dark Chocolate Cupcakes w Almond Buttercream Frosting

Dark Choc Cupcakes

MAKE WAY FOR CHOCTOBER!

Ever since my baking projects became edible to the outside world, I realised I could solve one first world problem that I’ve always faced.

Birthdays.

Whenever it comes to buying gifts for other people, I tend to be really picky and hard on myself. We all know how challenging it is to get a gift that’s aesthetically pleasing, reasonably priced, good quality, and functional altogether… or maybe I’m just overthinking as usual.

Thankfully, I’ve recently gotten confident enough to turn my DIY craft and baking projects into gifts, which is an absolute lifesaver since I can never decide properly on store-bought pressies!

Last weekend was my cousin’s birthday, and since his 3-year-old son i.e. my cute nephew is allergic to eggs, I decided to deliver some egg-free chocolate cupcakes to their doorstep. I think my nephew loves me a little bit more now.

I did a quick recipe search online and found that the ingredients were pretty standard, and that they all used 1 cup of sugar. Now I know most homemade recipes already call for less sugar than typical commercial cakes, but I was still mortified nevertheless. “One… whole… cup?”

Wow Sugar

Unwilling to deviate too far away from my Paleo ways, I ended up making a brave decision to halve the sugar despite not tasting the end product, and it paid off! My cousin ate two cupcakes on the spot.

Plus I discovered my favourite baking compliment of all time. Just three magical words. Say it and I’m yours (✧° ∇ °✧)

“Not too sweet.”

Welcome to the dark side xx


“Dark Chocolate Cupcakes”

Ingredients 1 1/2 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 cup molasses (sugar) 1 tsp baking soda 1 tsp sea salt 1 tsp vanilla extract 1/2 cup coconut oil 1 cup water 1 tbsp white vinegar Method

  1. Preheat oven to 170ºC or 325ºF and fill a cupcake tray with cupcake liners (I prepared 10).
  2. Whisk the dry ingredients (flour, cocoa powder, molasses, baking soda, salt) together.
  3. Using a stand mixer, mix the wet ingredients (coconut oil, water, vanilla extract, vinegar) together.
  4. Add the dry ingredients in and continue mixing until the batter is smooth well combined. Scrape down the sides of the mixing bowl if necessary.
  5. Pour chocolate mixture evenly into the cupcake liners and bake for 15-20 minutes. At the 15-min mark, test the cupcakes using a skewer. If the skewer comes out clean, your cupcakes are ready.
  6. Place cupcakes on a metal rack to cool. Do not steal a bite.

“Almond Buttercream Frosting”

Ingredients 1/2 cup almond butter 1/4 cup cow’s milk (can be substituted w dairy-free milk) 1 1/2 tbsp maple syrup 1 tsp salt Method Mix ingredients well using a hand-mixer or food processor. If the frosting is too thick to pipe, gradually add more milk until desired consistency is achieved. Note: Dust cupcakes with a pinch of coconut flour (optional)


I have to highlight the importance of cocoa powder in this recipe here. Not only is it a key ingredient, the quality of cocoa powder you use will draw the fine line between mediocrity and excellence. High quality cocoa powder will result in a deeply flavoured, beautifully dark, moist chocolate cupcake that melts in your mouth. I used Loving Earth Raw Organic Cacao Powder – an Australian brand that sources cacao beans from Peru. Pricey, but so worth it.

Loving Earth Cacao Powder

As the cupcakes baked happily in the oven, the fragrance of the raw cacao powder was unbelievable. In a rich, amazing kinda way. It filled up the whole kitchen and lifted my spirits and I couldn’t help but let out a contented sigh – wait, why does it sound like I was taking crack? (・ㅂ・) Anyway, you get the picture.

(I hate that kind of stuff btw. I’ve never even smoked a ciggie in my life.)

Finally, I decided to make up for my horrible piping skills by creating visual distractions i.e. mini decorative polka dot flags, using toothpicks and some washi tape from Daiso. I think I succeeded.

Dark Choc Cupcakes

Can’t wait to make a Paleo version of these babies.

Raspberry Chia Seed Jam

Raspberry Chia Seed Jam

Full Metal Alchemist: Brotherhood, one of my favourite anime of all time, used to quote the Law of Equivalent Exchange:

“To obtain, something of equal value must be lost.”

Of course things aren’t nearly as exaggerated in real life, but the takeaway message is: You reap what you sow. In order to achieve a desired result, you must be prepared to put in an equivalent amount of effort or more. It made perfect sense to me, and this mindset has brought me a long way.

Little did I know that Raspberry Chia Seed Jam would breeze along one fine day, challenging my ideals and proving that good things can still happen to you occasionally, on days that you don’t try so hard.

So let’s be thankful for little cheats like this, and bid all the pricey store-bought spreads farewell.

This one’s so ridiculously easy I’m giving it a .5 on a scale of 1-10. I could explain the whole thing in one sentence. In fact, its name is already a dead giveaway.

Just like homemade nut butters, I’m well aware that this amazing concoction has been covered by recipe bloggers over a million times. The ingredients are always going to be the same. You really can’t go wrong with this, unless you mistake poppy seeds for chia seeds (I didn’t, I swear). Yet I’m still going to go ahead and contribute another raspberry chia jam post to the Internet. Because I need to archive this in my blog.

Plus I already took pictures, let’s not put them to waste (*`∀´*)


“Raspberry Chia Seed Jam”

Ingredients

1 1/2 cup raspberries (fresh / frozen)
3 tbsp chia seeds
1 tsp honey (optional)

Method

Use a fork to mash raspberries and stir in the chia seeds, then refrigerate overnight and wait for magic to happen.


See. One sentence.

By “magic”, I mean the part where the chia seeds soak up the raspberry juice and produce a gel-like substance, thickening the mixture into jam consistency. No additives needed. Chia seeds will take time to expand though, so just be patient and remember that good things come to those who wait. Or else you’ll just end up with raspberry chia seed juice. Which is not bad either… but come on you can do better than that.

You can also create variations of this jam using strawberries, blueberries, black currants, etc. Feel free to add a teaspoon of honey or any natural sweetener of your choice, though I personally like it as it is.

Once the raspberry chia seed jam is ready, SPREAD IT LIKE WILDFIRE! Spread it on your toast, top your waffles and pancakes with it, pair it with hot scones, make a yogurt parfait… the possibilities are endless.

Raspberry Chia Seed Jam

Paleo banana bread with a generous slab of butter and raspberry chia seed jam are a heavenly combination. And we all know that good days begin with wonderful breakfasts.

Happy Friday, xoxo

Tea Bag Butter Cookies

“With enough butter, anything is good.”
– Julia Child

Tea Bag Butter Cookies

Not your teapical butter cookies!

These are perfect for afternoon tea snacks and impressing your guests. One of my favourites since I had the chance to combine baking with a little art and creativity. Also because I’m a sucker for cute food presentation. Yes that includes kyaraben (character bentos) – I follow heaps of them on Instagram… (´∀`ゞ


“Tea Bag Butter Cookies”

Ingredients

2 cups all-purpose flour
8 ounces (225 g) unsalted butter
1 egg yolk
1/2 cup molasses (sugar)
1 tsp vanilla extract
1/4 tsp baking powder
1/4 tsp salt

Method

  1. Using a whisk or hand-mixer, beat butter, molasses, salt, and vanilla extract together until smooth and creamy.
  2. Mix in the egg yolk, and scrape down the sides of the bowl if necessary.
  3. Add flour and mix gently, just until incorporated.
  4. Lightly sprinkle some flour onto a board and roll the dough into a log. To make life easier, shape the log into a long hexagon first so that it resembles a row of teabags stuck together. You can then slice them later on without having to shape them individually.
  5. Wrap the log with cling wrap and refrigerate for several hours until dough is firm.
  6. Meanwhile, draw / print out your teabag labels (I simply cut out small square pieces from a white card and drew on them). Staple or tape some thread / string to the back of the labels.
  7. When ready to bake, preheat oven to 170ºC or 325ºF.
  8. Prepare a tray and line it with baking sheets / parchment paper.
  9. Slice dough into 1/4″ or 0.75cm-thick slices. If they don’t already look like tea bags, shape them with a knife. Using a skewer, carefully poke a hole on top of each dough slice so that you can thread the “tea bags” later.
  10. Place dough slices on the baking sheets. Leave some space for cookies to expand slightly during the baking process.
  11. Bake for 12-15 minutes (varies depending on your oven) or until the edges turn slightly golden brown.
  12. After cookies cool down, tie the teabag labels to each cookie.


Tea Bag Butter Cookies

These hand drawn tea bag labels were extremely fun and addictive to make, and certainly unleashed the inner artist / hipster in me! I cut out square pieces of white card, outlined the drawings with a pencil, and then coloured them using my favourite Muji pen collection.

I basically just drew whatever came to mind. Interestingly, you’ll find yourself drawing things that directly or indirectly influence and inspire you in your daily life. Judging from mine – Twitter, anime, typography, coffee, and The Fault in Our Stars are some obvious ones ꒰•ᴗ•꒱