love is: lazy days and green tea cupcakes

Yesterday has got to be one of my all time favourite days. Somewhere between waking up yesterday morning and having dinner at Kiasu (I left the country for what, 10 days? And I totally missed Kiasu) last night, I baked some amazingly scrumptilicious green tea cupcakes. In case you didn’t know, green tea is a crazy obsession of mine, not so much the actual tea itself (but I do drink it), but green tea flavoured sweet anythangs.

Green tea ice cream*, green tea nougat, green tea crème brûlée, green tea cake, green tea fudge, green tea buns, green tea mochi ice cream balls (OMG the new-ness of this discovery still sends shivers down my spine!) and delectable green tea soufflé, which I’ve only ever had once at Toko three years ago, and have never stopped thinking about it (they’ve since removed it from their menu, biatches).

So imagine my absolute fifth-grader squeals of delight when I found a recipe for green tea cupcakes in my Hummingbird Bakery cookbook!

Gawd this book is my bible.

I don’t really have anything else to talk about, because the highlight of yesterday (and my utmost baking pride and joy, right after my red velvet cupcake) is already photographically splashed across this post. It’s funny that the most ideal days are often also the most mundane, I mean, what did I do yesterday? I woke up, I fell asleep again (just because), I ate and blogged and made cupcakes.

In the afternoon we took a stroll down to Bond Street and bought some fancy thing from some fancy store (on behalf of someone else ~ yes, I realise that my day would have been even more divine had I been able to buy it for myself), squeezed in a power nap and then headed out to dinner at Kiasu.

That was my whole day, how awesome was that?

* Oh and for the record (and I am probably gonna get bashed for saying this BUT – ) the best green tea ice cream I have ever had was at Baskin & Robbins in Australia. I shit you not Japanese restaurants, Baskins seriously rocks that matcha flava!

Green tea cupcakes
120mL whole milk 3 green tea bags 100 grams plain flour 20 grams cocoa powder 140 grams caster sugar 1 1/2 teaspoons baking powder a pinch of salt 40 grams unsalted butter (at room temperature) 1 egg 1/4 teaspoon vanilla extractGreen tea frosting: 250grams icing sugar, sifted 80grams unsalted butter (at room temperature) 20 grams matcha green tea powder, plus extra to decorate 25 mL whole milka 12-hole cupcake tray, lined with cupcake cases
Put milk and green tea bags in a jug, cover and refrigerate for a few hours, or overnight if possible. Preheat oven to 170°C/325°F (Gas 3). Put the flour, cocoa powder, sugar, baking powder, salt and butter in a bowl and beat on a slow speed with an electric whisk until you get a sandy consistency and everything is combined. Remove the green tea bags from the infused milk and combine with the egg and vanilla extract. Slowly pour half into the flour mixture, beating well until all the ingredients are well mixed. Turn the mixer up to high speed and beat well to make sure there are no lumps. Turn the speed back down to medium-low and slowly pour in the remaining milk mixture. Continue mixing for another couple of minutes until mixture is smooth. Spoon the mixture into the cases until 2/3 full and bake in the preheated oven for 20-25 minutes, or until sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to slightly cool in the tray before removing to wire cooling rack to cool completely. When cupcakes are cool, spoon the green tea frosting on top. Green tea frosting: Beat the icing sugar, butter and matcha powder together with an electric mixer on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to a slower speed. Slowly pour in the milk, then when it is all incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Decorate the cupcakes with frosting and light sprinkling of matcha powder.
Makes 12 cupcakes

Green tea cupcakes

120mL whole milk
3 green tea bags
100 grams plain flour
20 grams cocoa powder
140 grams caster sugar
1 1/2 teaspoons baking powder
a pinch of salt
40 grams unsalted butter (at room temperature)
1 egg
1/4 teaspoon vanilla extractGreen tea frosting:
250grams icing sugar, sifted
80grams unsalted butter (at room temperature)
20 grams matcha green tea powder, plus extra to decorate
25 mL whole milka 12-hole cupcake tray, lined with cupcake cases

Put milk and green tea bags in a jug, cover and refrigerate for a few hours, or overnight if possible.
Preheat oven to 170°C/325°F (Gas 3).
Put the flour, cocoa powder, sugar, baking powder, salt and butter in a bowl and beat on a slow speed with an electric whisk until you get a sandy consistency and everything is combined.
Remove the green tea bags from the infused milk and combine with the egg and vanilla extract. Slowly pour half into the flour mixture, beating well until all the ingredients are well mixed.
Turn the mixer up to high speed and beat well to make sure there are no lumps. Turn the speed back down to medium-low and slowly pour in the remaining milk mixture.
Continue mixing for another couple of minutes until mixture is smooth.
Spoon the mixture into the cases until 2/3 full and bake in the preheated oven for 20-25 minutes, or until sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to slightly cool in the tray before removing to wire cooling rack to cool completely.
When cupcakes are cool, spoon the green tea frosting on top.

Green tea frosting:

Beat the icing sugar, butter and matcha powder together with an electric mixer on medium-slow speed until the mixture comes together and is well mixed.
Turn the mixer down to a slower speed. Slowly pour in the milk, then when it is all incorporated, turn the mixer up to high speed.
Continue beating until the frosting is light and fluffy, at least 5 minutes.
Decorate the cupcakes with frosting and light sprinkling of matcha powder.

Makes 12 cupcakes

love is: lazy days and green tea cupcakes

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