I had to think for awhile on the title above as I was actually 'attempting' to make green tea cupcakes. As a 'punishment' for being stingy, it turned out to be cocoa cupcakes with red bean toppings...and a hint of green tea.
The cupcakes liners were kinda peeling off so I peeled them off coz it didn't give a nice look. Kinda wondering what happened there as I only just took off the milk from the batter. I guess I got lazy in creaming the butter and sugar bit.
Things kinda went from bad to worse as I was trying to avoid cream in my icing :(. The mascarpone cheese that I relied for it's texture went frozen. So I had to whip double cream and added my yogurt batter for taste. Sigh, and all I wanted to do is to use alternative ingredients to replace cream cheese.
Oh well, it's all a good excuse to practice icing! Just hope my friends don't mind the superbly different cupcakes to what I promised tonight.
Green tea cupcakes
Makes 12 small cupcakes (Some ingredients taken from the humming bird bakery book)
- 100g plain flour
- 20g cocoa powder (am wondering why this is used)
- 140g castor sugar
- 1 egg
- 40g butter/
- 1.5 tsp baking powder
- 120ml boiling water
- 2 tea bags / 10g tea powder
- 1 tsp vanilla extract
- Pre-heat oven to 170degC (350 degF). Line 12-muffin tins with cupcake papers (cupcake size).
- Add the tea bags to the boiling water and let it simmer.
- Sift the flour, cocoa powder and baking powder together.
- Add castor sugar to the dry ingredients and mix.
- Mix the wet ingredients together (butter, egg, vanilla extract).
- Add the dry to the wet slowly (to avoid 'splashing').
- Finally fold in the tea mix.
- Pour into each cupcake tray about 2/3 full. I used a spoon and teaspoon to divide the batter.
- Bake for about 10-12mins or until the tops spring back when lightly touched or an insert toothpick comes out clean.
- Remove cupcakes from pans and allow it to cool for 10 minutes before icing.
Red bean filling
- 4 tbsp of Red beans (I was lazy to cook them from raw, so I bought a bottle with syrup) unmashed. Click here if you want to know how to properly cook these beans.
- 2 tbsp greek yogurt (My yogurt came with honey)
- 1 tbsp honey
- Mash the red beans and mix it with the yogurt. Set aside.
Alternate Cream cheese frosting
Okay I can't really define the amount I use because I made so many mistakes. But this is the estimate of amount that I didn't go over for making the icing. It also all depends on a person's preferences too.
- No more than 50g Mascarpone Cheese
- No more than 2 tbsp Greek Yogurt
- No more than 100ml Double Cream
- No more than 2 tbsp Icing Sugar
- Mix every together before whipping them with an electric whisk.
- Slow your whisk as soon as it starts to show soft peaks. You want to avoid it from curdle.
- It would be wise to whip the cream in a cold bowl, as it will show it will stiff up at the right time.