Green Tea Cupcakes

Life has been so beautiful lately and filled with so many treats. Im really starting to get into this whole 'winter' thing. I remember my last two years here being so miserable and just wanting to crawl into bed for six months until it was over. This year however, Im delighted with it. There are so many lovely winter things to do, and I really do like the rainy weather. 

Lately I've been inspired to make some big warming braised meat dishes and there is nothing more lovely than sitting down to a hearty meal and a glass of red wine at night. I also just really enjoy going to the butcher to purchase the meat. In my life, I have never yet met a rude butcher. They are always so very charming and helpful and give wonderful cooking tips. I dont know if this is because all butchers are just good people or if it has something to do with being a young blond haired girl? Either way its always kind of lovely. 

The highlight of this week though was a little surprise tea (and by tea we mean champagne)party I threw for one of my oldest friends. It was her birthday a couple of weeks ago and everyone got so busy it just sort of slipped by. So I decided something must be done about it and invited all the ladies around for cakes and drinks. We had such a good time. It can be so nourishing just getting together with a group of your best friends and talking about whats going on in your life. I really had the best time making cupcakes for the party and styling the table. Everything from my favourite bottle of bubbly (from Paris!) to the pretty tea cakes felt like a special treat. Its such a blessing to have wonderful people to share treats with. 

I made quite a few different sweets for the occasion, but I'll share with you the one that everyone liked the best. 

Green Tea Cupcakes 

(This recipe is from the Hummingbird Bakery Cookbook)

You will need:

120 ml of milk

3 green teabags (I used jasmin because its my favourite)

100g plain flour

20g coco powder

140g caster sugar

1 and 1/2 tsp of baking powder

A pinch of salt

40g unsalted butter, at room temperature

1 egg

Half a tsp of vanilla essence

For the frosting:

250g icing sugar

80g unsalted butter

20g matcha powder (plus extra for decorating.) 

25ml of milk

Method:

1. Soak teabags in milk overnight or at least for three hours to infuse the milk with a green tea flavour. 

2. Combine all dry ingredients.

3. With a paddle attachment of a kitchen aid or with your finger tips add the butter and rub into the flour until the mix resembles sand and has no lumps of butter. 

4. Remove tea bags from the milk.

5. Whisk together egg and milk.

6. Slowly add the milk to the dry mix, and stir to combine. 

7. Half fill patty pans with the mix and bake at 170 for 20 to 25 minutes

8. Allow cupcakes to cool. 

9. To make the frosting cream together the butter along with the icing sugar and catch powder until it is creamy and soft.

10. Slowly add the milk and stir to combine.

11. Pipe or spread the frosting on top of the cooled cupcakes. 

12. Sprinkle with some extra matcha powder