As December quickly approaches, the only thing that’s on my mind is Christmas. I LOVE Christmas! I Love the fact that I get to eat all my favourite food in the one day without having to feel guilty, I love that Christmas always equates to a long weekend, but most of all I love the tradition of gift giving.
When I was younger, I would look forward to putting up the Christmas tree on the 1st of December, along with the family then proceed to decorate it. Baubles, glass ornaments, fairy lights, anything that would make our tree colourful. Once the tree was up, the countdown then began, up until the 25th when my brothers, sister and I would wake up at 6am, run to the tree and open up our presents. I would look forward to unwrapping some sort of toys, reading books or pretty dresses. I miss those days.
These days, I would rather give than receive gifts. What I have found that what my friends appreciate most were edible gifts. For the next couple of weeks, I’ll be writing posts on mini desserts, providing suggestions on things you can possibly bake for family and friends.
Some of my favourite flavours are green tea and cream cheese, so I decided to make green tea cupcake with home made strawberry jam and cream cheese frosting.
Green tea cupcake with strawberry jam and cream cheese frosting
Green Tea Cupcake – Adapted from Oprah
- 2 cups plain flour
- 1/3 cup green tea
- 2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 Tbsp. kosher salt
- 1 cup milk
- 1 cup buttermilk , well-shaken
- 3/4 cup canola oil
- 1 1/2 cups sugar
- 1 extra-large egg
- 1/2 tsp. vanilla extract
- Preheat oven to 160°C. Line 2 (12-cup) muffin tins with paper liners and spray the top of tins with cooking spray.
- Adjust 2 oven racks to divide oven into thirds.
- Whisk together flour, green tea, baking powder, baking soda, and salt in a bowl. Whisk together milk and buttermilk in a bowl and set aside.
- In the bowl of a stand mixer with a whisk attachment beat oil and sugar on medium-high speed until combined. Add egg and vanilla; combine well.
- Reduce speed to low and add dry ingredients and wet ingredients in 3 batches, starting and ending with dry ingredients; combine well.
- Divide batter among 24 cups and bake about 20 minutes, or until a toothpick inserted into center of a cupcake comes out clean; switch positions of pans halfway through baking.
- Transfer pans to racks and cool completely in the pan.
- 2 punnets of strawberries
- 1 tablespoon of Balsamic Vinegar
- 1 Vanilla bean
- 1 cup castor sugar
- Wash the strawberries and leave to dry, then dice into small pieces.
- Place strawberries, balsamic vinegar, sugar and seeds of the vanilla bean in to a small pot, allow to boil at high heat, then reduce the heat to simmer.
- After 15 minutes, check the mixture, once thicken, remove from heat and allow to cool.
Cream Cheese Frosting- Adapted from Martha Stewart
- 250gm cream cheese, room temperature
- 8 tablespoons unsalted butter, cut into pieces, room temperature
- 1 cup icing sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter and lemon juice, and continue beating until smooth and well blended.
- Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine.
To Assemble Cupcake
- Once every thing is cool and ready to assemble, use a teaspoon to scoop out the center of the cupcake.
- Fill the gap in the cupcake with the cooled strawberry jam.
The thing that I liked most about this cupcake is surpisingly how well the moist green tea cupcake tasted with cream cheese frosting, but what really made this cupcake was the inclusion of the tart strawberry jam. This was an incredibly easy cupcake, more importantly it was absolutely yummy.
Pipe the cream cheese frosting on to the cupcake, then dust with green tea powder.