It’s January. Therefore everyone is full slap bang in the middle of their “detox”, right? Because obviously, one month of doing vaguely healthier things makes the other 11 months of debauchery and junk food ok (Disclaimer: My lifestyle is awful, I am not judging anyone for trying to be positive). In keeping with this I thought this would be a perfect time to try something from the Hummingbird Bakery book I was given at Christmas. What else says detox like Green Tea? Or Matcha powder (the bloody expensive thing that it is)? Of course, if you mix both of these things with butter, sugar and chocolate they are still healthy, right? Yeah, sure, let’s go with that. Having said that, other than the sugar it’s a fairly small amount of the other ingredients, so these won’t hit the waste quite as much as many of the other things I bake.
I’d advise planning ahead with these too. You need to give the green tea bags plenty of time in the milk (overnight ideally) so that they transfer enough of the flavour across to the cold milk. The matcha powder brings the majority of the green tea flavour and is a great addition to the frosting. I’ve been recommended using it with white chocolate, so I’ll definitely be doing some white chocolate matcha frosting sometime soon.
- This makes a particularly small batch of cupcakes, only 12, but the recipe could be very easily doubled or more.
- I used more Matcha powder than in this recipe (by accident), if I was doing it again I’d be much more careful. It made the frosting much more bitter. This meant they got much more mixed reviews.
- 120ml whole milk
- 3 green tea bags
- 100g plain flour
- 20g cocoa powder
- 140g caster sugar
- 1½ tsp baking powder
- a pinch of salt
- 40g unsalted butter at room temperature
- 1 egg
- ¼ tsp vanilla extract
- For the green tea frosting
- 250g icing sugar, sifted
- 80g unsalted butter at room temperature
- 20g Matcha green tea powder, plus extra to decorate (you can buy this from tea shops and specialist Asian supermarkets).
- 25ml whole milk
- Measure out the milk and add the tea bags. Put these in a sealed container in the fridge for several hours in advance (overnight if possible).
- Preheat the oven to 170°C (150°C fan) and line a 12 hole cupcake tray with paper cases.
- Mix the dry ingredients together and add the softened butter. Using an electric mixer with a paddle attachment beat on a low speed until it has a sandy consistency.
- Combine the eggs, milk and vanilla together. Slowly add in half of the mixture to the dry mix. Beat on high until there are no lumps. Turn down to a low speed and slowly poor in the rest of the mix. Continue to mix it until it’s smooth.
- Spoon in to the cases to about ⅔ full. Place in the middle of the oven for about 20-25 minutes. They’ll be done when they bounce back when pressed lightly or a skewer inserted in the middle comes out clean. Allow to cool slightly in the tray before moving to a wire rack to cool completely.
- For the green tea frosting beat together the sugar, butter and matcha powder until well combined on a medium to low speed. Turn down to a low speed and slowly pour in the milk. Once it is incorporated turn the speed up to high and beat for 5 minutes.
- Apply to the cool cupcakes.