Posts Tagged ‘cupcake’

Mint Choc Cupcakes

Tuesday, November 15th, 2011

Weren’t we all brought up on the luxury of After Eights or Elizabeth Shaw Mint Crisps or Matchmakers, those quintessentially 1970s pieces of sophistication?  Or was it just me?  So using our new mintier Organic Peppermint Extract, I decided to create these Mint Choc Cupcakes that bring together the luxury of chocolate cupcakes with a 1970s feel of mintiness coming from the peppermint flavours in the cake, chocolate topping and then sprinkled Matchmakers over the top.

Simple, delicious and so retro.

Mint Choc Cupcakes By Axel Steenberg

Mint Choc Cupcakes By Axel Steenberg

Mint Choc Cupcakes

80g / 2¾oz organic butter (at room temperature)
175g / 1 cup / 6oz Fairtrade caster sugar
1 large free range egg (at room temperature)
170g / 1 cup / 6oz organic self raising flour
1tbsp Fairtrade organic cocoa powder
100ml / ⅓ cup full fat milk
1tsp Steenbergs organic peppermint extract
150g / 5¼oz Fairtrade milk chocolate
50ml / ¼ cup double cream
¼tsp Steenbergs organic peppermint extract
Some Matchmakers or other crispy mint chocolate

1.  Preheat the oven to 160C / 320F.  Line a cupcake pan with 12 cupcake papers.

2.  Using an electric hand whisk cream together the butter and caster sugar until light.  Add the large egg and mix well.

3.  Add the self raising flour and cocoa in two halves and mix in thoroughly.  Add the milk and Steenbergs Organic Peppermint Extract until well mixed in.

4.  Divide the batter evenly between the cupcake papers.  Bake for 15 – 20 minutes until firm to touch.  Allow to cool for a couple of minutes then cool on a wire rack.  They must be totally cool before putting on the topping.

5.  Over a pan of boiling water, melt the milk chocolate in a heatproof bowl.  Allow to cool a little, then thoroughly mix in the cream, the Steenbergs organic peppermint extract and allow to cool and thicken.

6.  Spread the chocolate frosting neatly over the cupcakes, then decorate with broken Matchmakers or other peppermint crisp.

Matcha Tea Cupcakes – Green, Healthy and Tasty Recipe

Monday, March 21st, 2011

The terrible events in Japan lay bare to us all how much we are still at the mercy of the elements, rather than completely in control of our earth.

Steenbergs Matcha Tea And Cocoa Powder

Steenbergs Matcha Tea And Cocoa Powder

So I decided to revisit my recent post on matcha tea and create these Matcha Tea Cupcakes ideal for charity events to raise money for the tsunami victims.  They are really delicious combination of matcha and cocoa, with with the cupcake tasting just of chocolate cake and the very mild seaweedy taste of the matcha in the icing complements the classic sweetness of the chocolate.  As an aside, this is great way to get some of the benefits of matcha without needing to drink a cup of slightly bitter matcha tea

Matcha Cupcakes

Matcha Cupcakes

Recipe for Matcha Tea Cupcakes

1 tsp (rounded) organic matcha tea
120ml / ½ cup milk
100g / ¾ cup plus 1 tbsp organic plain flour
1¼ tsp baking powder
2 tbsp Fairtrade cocoa powder
Pinch of sea salt
150g / 1 scant cup Fairtrade caster sugar
1 large free range egg
1 tsp Steenbergs organic Fairtrade vanilla extract
50g / 3½ tsp unsalted butter 

For the topping:

80g / 5 tbsp unsalted butter
2 tsp (level) organic matcha tea, sieved
2 tbsp fromage frais
250g / 2 cups Faitrade icing sugar

1.  Preheat the oven to 180C / 350F.

2.  Pour the milk into a milk pan, then sieve the matcha tea into the milk.  Whisk the mixture with a matcha whisk or a fork.  Then carefully heat the milk until hot to touch but not starting to simmer.  Take off the heat and set aside.

Infuse Milk With Green Matcha Tea

Infuse Milk With Green Matcha Tea

3.  Sieve the plain flour, baking powder and cocoa powder into a mixing bowl.  Add the sea salt and then tip in the caster sugar.  Mix the dry ingredients together.

Put All The Dry Ingredients Into Mixing Bowl

Put All The Dry Ingredients Into Mixing Bowl

4.  Put the egg and vanilla extract into the dry ingredients and mix up a bit with a fork.  Chop the unsalted butter into small cubes and add to the mixture.  Mix thoroughly with an electric whisk or in a blender.  When creamed together, add the matcha milk mix and throughly mix.

Mix In The Matcha Milk

Mix In The Matcha Milk

5.  Spoon the mixture into paper cupcakes until about three-quarters up.

Pour In Mixture Three Quarters Up Cupcake

Pour In Mixture Three Quarters Up Cupcake

6.  Place in oven and cook for about 25 minutes, or until spongy to the touch.  Remove from the oven and leave to cool on a wire rack.

7.  To make the matcha icing, simply mix all the ingredients together and put a dessertspoon of the matcha frosting onto each cupcake.

Mix Together The Ingredients For Matcha Frosting

Mix Together The Ingredients For Matcha Frosting

8.  Enjoy the taste straight away.