It’s been nine years and six blogs since ickle Jean first coded her very own website, and here I am again. Thanks, China.
More importantly, I’ve said goodbye to Melbourne and fallen straight back to life in Shanghai and the kitchen. And I love it.
What can I say? I’m excited about cooking again, and being fed real Asian food and real vegetables. Don’t get me wrong – I love college as much as the next person, and I miss my friends dearly, but I can only stand so many overcooked carrot sticks and green beans.
Plus, the shopping at Hong Kong International Airport is fantastic.
As un-Asian as it is, I’m not usually a fan of green tea flavoured foods. I love green tea by itself, but I would gladly take chocolate ice cream over green tea any day.
It’s not often that I feel drawn to a recipe. I’m a really indecisive person, and food is no exception. I would put it down to coming home.
Nevertheless, I enjoyed these cupcakes more than I thought I would. The green tea flavour is of decent strength and doesn’t taste like some laboratory-made flavouring.
I switched the original matcha buttercream for a (slightly over)whipped white chocolate ganache, mostly because I can’t stand the thought of eating a frosting that is 50% butter. These cupcakes are divine on their own, but no one has ever said no to a light smattering of chocolate frosting (except for my mother).
Don’t overfrost these cupcakes. They’re supposed to be sweet and fluffy, not dense and heavy. Think cats, not hippos.
Green Tea Cupcakes
adapted from The Primrose Bakery
- 150 ml skim milk
- 20 g loose green tea, or 4 green tea teabags
- 2 1/2 tsp matcha powder
- 113 g/ 1 stick unsalted butter, room temperature
- 225 g caster sugar
- 2 eggs
- 225 g all purpose flour, sifted
- 2 tsp baking powder
Prep: In a small saucepan, heat milk just until it boils. Brew tea in milk, and add matcha powder. Steep for 30 minutes, or overnight in the fridge. Squeeze excess milk out of tea leaves or tea bags.
- Preheat oven to 175 C/ 350 F, line cupcake tin.
- Cream butter and sugar until light and fluffy. Add eggs.
- Sift together flour and baking powder.
- Add half of the flour to the butter mixture, stir, then add half of the milk mixture. Repeat.
- Fill cupcake liners 2/3 full and bake for approx. 25 min.
Whipped White Chocolate Ganache
- 120 g white chocolate
- 120 g whipping cream
- Chop white chocolate into very small squares and place in a medium bowl.
- Scald cream in a small saucepan, or if you’re naughty, in the microwave.
- Pour cream over white chocolate and stir until smooth and glossy. Cover with clingfilm, and allow to cool in fridge, until reasonably thick.
- Whisk ganache until it’s slightly fluffy. Frost cupcakes.