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

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•꒱