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`)

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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.