It’s apparently chocolate week here in the UK, so to celebrate I’m baking some matcha cupcakes (there’s cocoa in the cake batter). If you have a sweet tooth and live in London, you would have heard of (and most likely regularly visit) the Hummingbird Bakery. They make incredibly light, airy cupcakes with icing to die for. These green tea cocoa lovelies are taken from their cookbook.
(adapted from the Hummingbird Bakery Cookbook)
120ml whole milk
3 green tea bags
100g plain flour
20g cocoa powder
140g caster sugar
1 ½ tsp baking powder
a pinch of salt
40g unsalted butter, at room temperature
¼ tsp vanilla extract
for the frosting:
250g icing sugar, sifted
80g unsalted butter, at room temperature
20g matcha green tea powder*, plus extra to decorate
25ml whole milk
Put the milk and green tea bags in a jug, cover and refrigerate for a few hours or overnight. If you’re short on time just put in an extra tea bag and soak at room temperature for an hour)
Preheat oven to 170°C.
Place the flour, cocoa powder, sugar, baking powder, salt and butter in a large bowl and beat with an electric whisk (or in a mixer with a paddle attachment) on slow speed until everything is well 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 integrated.
Turn the mixer up to high speed and beat thoroughly until there are no lumps. Turn the speed back down to medium. then slowly pour in the remaining milk mixture. Mix for a couple more minutes until the mixture is smooth.
Spoon the mixture into the paper cases until two-thirds full and bake for 18-22 minutes, or until the sponge bounces back when touched and an inserted skewer comes out cleanly.
Let the cupcakes cool slightly before turning out of the tray onto a wire rack. Cool completely before icing.
To make the icing, beat together the icing sugar, butter and matcha powder (on medium speed) until the mixture comes together and is well combined. Turn down to low, then slowly pour in the milk, and continue whisking until well incorporated. Turn the whisk to high speed and work the icing until light and fluffy, at least 5 minutes.
spread the icing generously on the cooled cupcakes and finish with a light dusting of matcha powder.
* available from Japanese speciality stores (I usually get mine from Arigato Japanese supermarket on Brewer Street or Japan Centre on Piccadilly)
~ by gourmettraveller on October 12, 2009.