Saturday 4 December 2010
This cupcake and I, we had quite a day.
Everything felt just fine, until I grabbed the vintage container filled with flour wondering whether it was plain or strong. The lid was orange. And somehow, it seemed evident that this was the high-gluten stuff.
So I reached the other container at the back. The brown one.
I rubbed the sugar into the butter. Added seeds from one vanilla pod and one egg. Mixed a little. Folded the flour and baking powder in. And the final touch of milk.
A recipe I love and use everytime cupcakes are needed.
Seventeen minutes later, I was happily befriending with twelve cupcake-wannabe pancakes. They were cute. They tasted delicious. They were more than slightly gummy.
So here is a written note for myself, which should be read in case of doubt.
And then, I made it again. With the right flour. Plain, for the record. The batter was spooned – not piped – because it would later be baked in a tiny gas oven.
Home, my friends, the place where imperfection has a sole right – and possibly, obligation – to live and exist.
While we’re at it, I must show you the aftermath. I love green tea. Everywhere.
Eventually, I wiped the green off my counter. Warmed up a cup of milk. Put some music on. And sat with a book, a mug of hot matcha latte, and a cupcake.
It was still snowing outdoors. And the wind could be heard, with the sound of branches.
Yet another perfect winter moment.
Cupcakes au thé matcha
Adapted from the Hummingbird Bakery cookbook.
There are many many things I like about those cupcakes. The fact that taste absolutely delicious definitely one of them. But to be honest, what I love the most is how easy they are to put together.
Five minutes of mixing. All in one bowl. Seventeen minutes of baking. Two minutes to make the frosting. A short pause for the cupcakes to cool down. And finally the frosting, perhaps ten minutes.
And while we’re at it, you should know I will explain you how to frost cupcakes quickly, without a piping bag, in tomorrow’s post. A simple palette knife or even a butter knife, are more than enough.
If your frosting feels a bit too thick, just add a tad more milk, until it has the perfect creamy texture – firm enough to hold, but smooth enough to be spread.
Cupcakes au thé matcha
for the cupcakes
120g caster sugar
40g butter, at room temperature
seeds from half a vanilla bean
120g plain flour
1 1/2 tsp baking powder
a pinch of salt
Preheat the oven to 170°C. And line a muffin tin with 8 cases.
In a bowl, combine the sugar, butter and vanilla seeds. Mix in the egg. Then add the flour, baking powder and salt. Finish with the milk.
Divide in between the cases. And bake for 17 minutes, or until a knife inserted into the centre of one of the cake comes out clean.
Remove from the tin and allow to cool down on a wire rack.
for the frosting
500g icing sugar, sifted
one heaped tsp of matcha green tea
160g butter, at room temperature
sprinkles, to decorate
Beat the icing sugar, matcha and butter together in a standing mixer fitted with the paddle attachment until it comes together. You could also use your hands and a wooden spoon.
Mix in the milk, and keep on beating until light and fluffy.
Using a palette knife, stack the frosting in the shape of a cone, on top of the cooled cupcakes, then twist around to get rid of the excess frosting and create a swirl. Immediately sprinkle with the decoration of your choice as the frosting tends to form a slight crust quite quickly.