60. Japanese Matcha Green Tea Mochi – Gluten Free

Mochi are like no other cake I’ve ever tasted. At first I thought I didn’t like them, with their chewy jelly exterior and smooth paste interior, that’s just not as sweet as I’m used to in my sugar spiked desserts. However once you get past your preconceptions of what a cake should taste and feel like, you’re going to love Mochi. I can guarantee it.

Matcha Mochi

Matcha Mochi

The first time I experimented with Mochi was on a food adventure around Hong Kong. (Although they are a traditional Japanese sweet treat.) My friend Bobo and her Mam took us on a whistle stop tour of the real Hong Kong. Rolling from Dumpling Soup and Dim Sum, to Duck and Eel banquets. Sampling Chinese Milk Tea, Egg Tarts and Pineapple Cakes and everything in between. Including impressive dry ice tapioca desserts presented with a flourish of icy smoke clouds. This was my kind of trip! Although I must admit I didn’t manage to eat noodles for breakfast. A regret I still carry with me today. Unfortunately I’m much more of a tea and toast kinda gal!

But Mochi were something else. Deceptively bland on the outside in their floury cloak.  When you tentatively choose your mochi you immediately realise how soft and squidgey they really are . Take a bite and there’s a perfect balance of sweet bean paste to rice gel dough. I always thought that Mochi would be difficult to make at home, when in fact they are possibly one of the quickest bakes I’ve ever made! The assembly is the trickiest bit and even then it’s a bit like playing with Play Doh so it’s actually quite fun!

My Mochi Mountain at Confidential Canapé Collective

My Mochi Mountain at Confidential Canapé Collective

You can apparently buy red bean paste (also called Anko) pre made (if you can find it!). I couldn’t find any so made my own, and as per usual, made it up as I went along! I chose dried Aduki beans from my local health food shop. These beans are also know as Azuki or Adzuki beans. They are much smaller than kidney beans and apparently rather good for you. They’re classed as a ‘superfood’ which is a bonus. (Just in case you’re interested they are high in soluble fibre, and rich in other nutrients such as B vitamins, potassium, magnesium, zinc, iron, copper and manganese.)

Tender Aduki Beans after 2 hours simmering

Tender Aduki Beans after 2 hours simmering

You do need to plan this one in advance if using dried aduki beans. You must soak them overnight in cold water. Change the water the next day, then bring them to the boil and simmer them for 2 hours. Once they are tender they’re ready to make into a paste. I didn’t realise that you’re supposed to remove the skins by passing them through a sieve, so I ended up with rather more textured paste than some Japanese confectionery would use… This is called Tsuban (red bean paste). If you sieve your beans you’ll end up with smooth Koshian paste. Once you’ve mastered Anko making, you can use it to fill lots of other Japanese desserts such as Dorayaki (Japanese Red Bean Pancake) or Red Bean Ice Cream (I’m adding these to my list right now!).

The Aduki Sweet Red Bean paste

Anko – Aduki Sweet Red Bean paste

Once your beans are tender, drain the water and stir in the sugar. Then add a splash of water (half a cup) and allow to simmer . As the water evaporates the paste thickens. When you can draw a line along the bottom of the pan with a spoon the paste is ready. Allow it to cool and blend with a hand blender to a smooth paste. If you make too much you can freeze it for future use.

The very runny rice flour sugar and water batter ready for microwaving

The very runny rice flour sugar and water batter ready for microwaving

Technically this is a non-bake bake. You only need to microwave the glutinous rice flour, sugar and water for 3 minutes 30 seconds to produce a wonderfully gelatinous dough! It’s amazing how many Mochi you can eek out of the small amount of flour, water and sugar.

The very hot and thick gel dough. You can see my fingermarks where I tried to remove the piping hot dough out of the bowl with my bare hands. Be careful!

The very hot and thick gel dough. You can see my fingermarks where I tried to remove the piping hot dough out of the bowl with my bare hands. Be careful!

Sift one cup of glutionous rice flour (I used my left over Pandan flavoured flour from my Pandan Chiffon Cake. It’s got to be glutinous rice flour as this is the sticky kind. It’s still gluten free despite it glutinous qualities.), followed by 1/4 cup of sugar, 2 tsp of matcha green tea powder, and 1 cup of cold water into a microwave safe bowl. Whisk gently until you have a very smooth thin batter. You could choose other flavourings or colours such as jasmine, taro or coconut. Add your preferred flavouring before cooking!

Cover the bowl with cling film and microwave on high for 3 mins 30 secs. The dough will thicken and inflate. Check it and then microwave for a further 30 seconds if it needed to be a bit firmer.  Et voila you have a extremely green jelly dough ready to shape!

The bright green dough scooped safely out of the bowl with a knife

The bright green dough scooped safely out of the bowl with a knife

IT WILL BE VERY HOT when you take it out of the microwave! Most recipes tell you to shape it whilst it’s hot. I can assure you it’s much easier to work with when cool and less likely to sizzle your hands, so be careful.

Lots of rice flour everywhere to stop the dough from sticky to everything

Lots of rice flour everywhere to stop the dough from sticky to everything

Dust your worksurface with rice flour (other recipes say to use potato starch or cornflour, but as I had rice flour to hand I used that and it was fine.) You’re going to want to dust your hands too as the jelly dough sticks to everything! Mine was a vivid green so it looked like I’d been slimed. I’m still finding green goo in my kitchen… Take a small amount of dough (about 1cm x 5cm) and flatten it out using your finger tips on the worksurface. Press it into a round shape about 3mm thick.

Fold in the edges to seal in the red bean paste

Fold in the edges to seal in the red bean paste

Dollop a nice large marble sized pea of red bean paste in the centre of your dough and fold the dough over the paste to seal it in. Turn the Mochi over and roll it in a cupped hand or on the work surface to encourage the sealed edge to stick together and create a smooth round finish. Roll it in a little more rice flour and pop it into a mini cupcake cake case. Roll and repeat until you’ve used all of your paste and dough!

Shape shape shape your mochi

Shape shape shape your mochi

You could choose other pastes or ice cream to flavour your mochi with. Next time I’m going to try matcha ice cream centres!

The finished Mochi sitting pretty

The finished Mochi sitting pretty

I had to make a second batch of dough as I’d been a bit too enthusiastic with my portion sizes first time round. My Mochi were more dough than paste which isn’t as tasty to eat.

The first batch - I had rolled some too thin so the red bean paste is lurking periliiously close to the surface of some mochi

The first batch – I had rolled some too thin so the red bean paste is lurking periliously close to the surface of some mochi

It could be the complex combination of it’s jelly like texture or the smooth savoury yet sweet paste filling that make Mochi so memorable. Or perhaps it’s the unusually satisfying bite that they possess. Once you’ve tried them I’m sure you’re going to want to try them and experiment with more flavour combinations. They’re small so you probably want to eat at least 2 in a sitting!

A mouthful of mochi! Yum yum yum!

A mouthful of mochi! Yum yum yum!

This dough recipe was enough to make 16 small mochi. I had enough paste left to make another batch so made a second batch of dough. Good news Mochi are gluten free and low in sugar so they’re relatively health conscious snack or dessert too. It’s best to store Mochi in an air tight container. They will keep for a couple of days if you don’t eat them all straight away!

My Mochi Mountain at Confidential Canapé Collective

You can see the Matcha Mochi are a bit darker in colour and more rounded in shape 🙂 My Mochi Mountain at Confidential Canapé Collective

I made my Mochi to share with friends at out Confidential Canapé Collective which we hosted at my new house. I really enjoyed making and eating these little sweet treats. I definitely prefer my Mochi with matcha in the dough. It gives a richer yet subtle flavour whilst tinting the dough naturally with a dark green hue. I was surprised by how many disappeared that night and some friends even took a couple home for later. Therefore I can confidently declare my Matcha Mochi a success! I can’t wait to attempt Matcha ice cream next!

Things that I used to make my Mochi

Matcha Green Tea Mochi Dough Recipe

Really quick to prepare! Makes enough dough for approx 16 small mochi

  • 1 cup of glutinous (sticky) rice flour – I used pandan flavoured flour but you could use plain and add other flavours
  • 1 cup of water
  • 1/4 cup of caster sugar
  • 2 tsp matcha green tea powder

Mochi Filling Red Bean Paste (Anko) Recipe

Takes a bit of preparation: Soak over night and boil for 2 hours

Makes enough to fill approx. 30 mochi

  • 100g dried Aduki beans
  • cold water
  • 50g sugar

Red Bean Paste Instructions

  1. Soak the dried beans in cold water over night
  2. Drain the water.
  3. Cover the beans in cold water and bring to the boil. Simmer for 2 hours til tender.
  4. Drain the water. Stir in sugar. Add half cup of water. Simmer til very soft and water is evaporated.
  5. Blend with hand blender to a smooth paste.

Mochi Instructions

  1. Whisk the ingredients together into a thin batter
  2. Cover with cling film and microwave for 3 minutes 30 seconds and then a further 30 seconds if needed to firm the dough up further
  3. Allow to cool before scooping the dough onto a rice floured surface (use more flour as needed to prevent sticking)
  4. Take small pieces (1x5cm) of the dough and shape into rounds
  5. Place a marble sized dollop of your chosen filling in the centre of the dough
  6. Fold the edges over the filling. Press the edges to seal
  7. Turn the mochi over and roll in a cupped hand to seal the edges further.
  8. Dust with rice flour and place into paper case
  9. Leave to set at room temperature for an hour
  10. Eat!

59. Pandan Chiffon Cake – South East Asia & Gluten Free

Huge and Fluffy Pandan Cake

Huge and Fluffy Pandan Cake

Searching for a suitably exotic and challenging recipe I remembered a wonderful recipe I was given by a fellow cake clubber. Her family recipe for Pandan Cake.  Not to be confused with Panda cake. Although a Panda Pandan Cake would be immense.

The Great Reveal! (Probably not the best photo that I could have got of the delicate Pandan Chiffon Cake but it shows how brightly coloured it is on the inside!)

The Great Reveal! (Probably not the best photo that I could have got of the delicate Pandan Chiffon Cake but it shows how brightly coloured it is on the inside!)

Pandan is a traditional flavouring used in South East Asia. (You might find Pandan Cake in Indonesia, Malaysia and Singapore.) It comes from the leaves of the Pandan plant. It is also used to help flavour dishes such as jasmine sticky rice.  If you can get a hold of some Pandan leaves you can make your own extract by boiling the leaves in a small amount of water. Pandan cake is usually green because of the chlorophyll from the leaves  but as the leaves aren’t readily available everywhere most Pandan essences contain some bright food colouring to help recreate the glorious green sponge at home.

Gloriously Green Pandan Essence and Pandan infused Glutinous Rice flour

Gloriously Green Pandan Essence and Pandan infused Glutinous Rice flour

In search for Pandan paste I found Pandan essence and Pandanus Glutinous Rice flour which contained the elusive Pandan extract.  As rice flour behaves in a slightly different way to normal plain flour I had to modify my recipe to accommodate the changes. You don’t have to use the green flour if you can’t find it. You can use self raising or plain. But if you prefer gluten free go for rice flour.  Glutinous rice flour (despite it’s name) is gluten free. The glutinous bit means the rice belongs to the sticky rice family.

The Pandan Chiffon Cake in amongst the stunning array of Clandestine Cakes

The Pandan Chiffon Cake in amongst the stunning array of Clandestine Cakes

Now upon extra research I realised that this is a chiffon cake. Those Great British Bake off fans will remember this as one of the technical challenges that was a bit tricky to bake! And considering my oven’s unpredictability this may not be the best choice to bake for our first Clandestine Cake Club gathering of 2014. But I do like a challenge!

Whisk 8 eggs yolks with the sugar

Whisk 8 eggs yolks with the sugar

This has a lot of eggs in it so you will need 2 big bowls but doesn’t take as long to make as you might think. (Only if you stop to take photos along the way does this take a long time! ). Whisk 8 egg yolks with 100g of sugar until light and fluffy

Whisk in the coconut milk and oil

Whisk in the coconut milk and oil

Whisk in the coconut milk along with the pandan essence/paste/extract.  If you’re worried it’s not going to be green enough add a dot of green food colouring gel.  It will soon become a frothy fluid batter with a green tinge to it.

Adding the Pandan Essence

Adding the fluorescent Pandan Essence

Sift in the flour ( whatever type you prefer) along with the baking powder and bicarbonate of soda.  If using self raising flour you will not need as much raising agent.  Whisk a third of the flour into the batter followed by a third of the oil. Repeat until it’s all combined.

Whisking in the glutinous rice flour - How bright is the batter!

Whisking in the glutinous rice flour – How bright is the batter!

Whisk the egg whites until frothy. Then gradually add 100g of sugar and continue to whisk on high until stiff peaks form.

Whisk the egg whites (adding the sugar gradually) until stiff peaks are formed

Whisk the egg whites (adding the sugar gradually) until stiff peaks are formed

Fold a dollop of egg whites into the green batter to loosen the mix and then carefully fold the egg whites in to preserve the air in the mix and help the cake rise evenly.

Carefully fold in the egg whites

Carefully fold in the egg whites – Love how green the batter is!

As uncomfortable as this seems (it screams against all baking experience)  pour the mix into a NON GREASED tube pan (looks like a flat topped Bundt tin). Apparently chiffon cakes need to cool upside down and grip the sides of the tin so they slowly slide out of the tin as they cool. If removed straight away the cake will concertina up and end up as a dense pancake.  Greasing the tin would make the cake slip out too quickly so try not to grease it

Chiffon batter ready to bake in it's un greased tube pan

Chiffon batter ready to bake in it’s un greased tube pan

Now with all that wonderful air in the cake the sponge springs up magnificently in the oven almost escaping the tin. With the hole in the middle the cake will cook quicker and more evenly which can only be a bonus in my oven.

The enormous Pandan Chiffon Cake!

The enormous Pandan Chiffon Cake!

You will need to keep an eye on the cake to make sure it doesn’t burn.  Bake it for 50 mins at 160 degrees c ( fan) but if it is cooked through sooner take it out (or leave it longer if it needs it.) I made the mistake of sticking cocktail sticks into the cake too often to check that it was cooked. This meant I deflated the cake slighty. Also pausing to mess around taking photos of the cake meant that I didn’t invert the cake tin quick enough and to my horror saw the cake sag down inside the tin. You can see on the cooled cake that it has a little ridge around the bottom of the cake (a bit like a muffin top over spilling someone’s jeans). Note to self: check it’s cooked and tip the tin upside down immediately when taking it out of the oven!

Despite it's saggy ridge the Pandan Chiffon Cake was amazing!

Despite it’s slightly saggy ridge the Pandan Chiffon Cake was amazing!

Once the cake cooled completely I found that it didn’t slide out of the tin as easily as I had hoped, as the cake was clinging on a little too tightly to the tin. I coaxed it gently out of the tin using a sharp knife and running it around the edge of the tin, allowing gravity to do the rest of the job. This meant that the cake didn’t have a shiny finish to it, but  I think this is how it’s supposed to look.

The Magnificent Pandan Chiffon Cake

The Magnificent Pandan Chiffon Cake

What a magnificent cake the Pandan Chiffon Cake is! It is extremely light and soft to the touch, more like a tasty pillow than a cake. I’ve never eaten a cake that actually melted in my mouth before until now. It’s moist and airy and keeps for at least 3 days after baking it. (That’s as long as I managed to save my final piece until.) It’s worth slicing the cake with the sharpest knife that you have to preserve it’s shape as much as possible as it is very delicate. (I may have been a tad heavy handed when slicing it up as I squished it slightly.)

A slightly squashed slice of Pandan Chiffon Cake

A slightly squashed slice of Pandan Chiffon Cake

Pandan is an unusual flavour. It perfumes the air whilst managing to taste both sweet and savoury at the same time. It’s similar to Green Tea (Matcha) cakes but like nothing else that I’ve ever tasted before. I will surely be baking this again. It really doesn’t take as long as you might think, perhaps 30 minutes to prepare and as it doesn’t need any dressing up, you don’t need to spend time decorating the cake. Icing would be overkill. It’s a deceptive cake. It looks rather plain and boring from the outside, but that first slice releases the pandan perfume and the glorious green chiffon . It’s a much more complex and interesting cake than you might initially think. If you’re going to attempt an exotic cake I can’t recommend the Pandan Chiffon Cake enough!

An empty plate speaks for itself!

An empty plate speaks for itself! – The Pandan Chiffon Cake disappeared very quickly

Things I used to make my Pandan Chiffon Cake

Batter

  • 8 egg yolks
  • 100g sugar
  • 140ml coconut milk
  • 1/4 cup olive oil
  • 170g pandan flavoured glutinous rice flour (you can use plain rice flour if you prefer)
  • 3 tsp pandan essence (1tsp paste)
  • 3 1/2 tsp baking powder
  • 2 tsp bicarbonate of soda
  • (Green food colouring if you wish)

Egg whites

  • 8 egg whites
  • 100g sugar
  • 1/2 tsp cream of tartar

Method

  1. Whisk the eggs yolks with the sugar until light and fluffy
  2. Whisk in the coconut milk, pandan essence (and a splash of green food colouring if you would like it extra bright)
  3. Sift the bicarbonate of soda and baking powder and flour together
  4. Whisk in a third of the flour mixture followed by a third of the oil until it’s all incorporated
  5. In a separate bowl beat the egg whites until frothy, then gradually add the sugar and cream of tartar
  6. Beat until the eggs whites are they reach stiff peaks
  7. Fold the egg whites into the batter gently
  8. Pour into a non greased tube pan
  9. Bake at 160 degrees c fan for 50 minutes
  10. When fully cooked invert the tin immediately over a cooling rack and allow the cake to slide gently out of the tin as it cools
  11. Slice with a very sharp knife and store in an airtight container

100 Boozy Birthday Cupcakes and Counting

We have been busy bees recently. I put some of our wedding present vouchers to very good use and invested in a beautiful Candy Apple Kitchenaid Mixer. I have christened her Joni and she has already proven her weight in gold.

Introducing Joni my candy apple buttercream dream making machine Kitchenaid mixer

Introducing Joni my candy apple buttercream dream making machine

My 30th birthday was approaching fast and wanting to mark the occasion my friend Jill (who’s birthday just so happens to be the day before mine!) and I decided to have a little soiree at our local pub. Cupcakes seemed to be a good option for a gathering, so we didn’t have to worry about plates, knives and such like. It also meant that we could go a bit mad with the flavour combinations too.

What a lucky birthday girl I am with 2 surprise birthday cakes!

On my actual birthday! What a lucky birthday girl I am with 2 surprise birthday cakes from my mam and my sister. We’re not going to go hungry. EVER.

The week before our birthdays, Jill and I spent a merry evening baking everything in sight. Modifying Hummingbird Bakery recipes to our hearts content. It’s amazing what can be achieved in 3 hours by two 29 year old girls, armed with a Kitchenaid and a bottle of prosecco. We got very creative indeed.

How many cupcakes can 2 girls make in less than 3 hours whilst drinking a bottle of fizz??

How many cupcakes can 2 girls make in less than 3 hours whilst drinking a bottle of fizz?? There’s still more in the oven…

We baked well over 100 cakes and still made it to the pub afterwards to meet our husbands. I must admit we sampled rather a few along the way so not all of the cakes made it into our freezers to await their icing. It’s hard to resist when you’ve got cupcakes hot out of the oven dancing in front of your eyes.

The beginnings of Pina Colada Bundt cakes from a genuinely German Gugelhupf tin!

The beginnings of Pina Colada Bundt cakes from a genuinely German Gugelhupf tin! Soaking in white rum syrup

The following week we defrosted our cupcakes and spent an entire day icing the lot, with lashings of buttercream, glitter and ganache. The results were very well received by our friends and the bar staff! The Jasmine green tea cupcakes were a surprise success after I accidentally  emptied the entire bottle of Jasmine Extract into the cupcake batter… They are the most fragrant cupcakes I’ve ever created. Perhaps an acquired taste for some and definitely an excellent air freshener accessory.

Amaretto and Coconut Snowball cupcakes

Amaretto and Coconut Snowball cupcakes – my personal favourite. I shall be rolling many more cakes in coconut in the future

Our 30th birthday party cupcake table

Our 30th birthday party cupcake table! (From left to right; coconut mini bundt cakes, amaretto snowballs cakes, pina colada bundts, jasmine green tea, double chocolate, more jasmine green tea, amaretto sours, and peppermint cream cupcakes,)

Amaretto Sour Swirl Cupcakes

Amaretto Sour Swirl Cupcakes

Pina Colada Gugelhupf cakes

Pina Colada Bundt (Gugelhupf) cakes

Extremely fragrant Green Tea and Jasmine Vintage Rose Swirl Cupcakes (With obligatory birthday glitter and lustre powder)

Extremely fragrant Green Tea and Jasmine Vintage Rose Swirl Cupcakes (With obligatory birthday glitter and lustre powder)

Double chocolate Cupcakes complete with golden lustre, glossy ganache and white chocolate hearts

Double chocolate Cupcakes complete with golden lustre, glossy ganache and white chocolate hearts

Chocolate and Peppermint Cream Cupcakes

Chocolate and Peppermint Cream Cupcakes

Happy birthday to us! What a wonderful start to the new decade!

The Creative Cupcake Modification Method

I’m not entirely sure if this is the scientific way to create your own recipes but it seems to work for me. My basic understanding of creative baking is to find a recipe that works for you then add and subtract from it. Experiment to the extreme! My general guidelines are

  1. Don’t alter the specified oven temperature (unless you have to because you’re using a fan/non fan oven) cupcakes bake at around 170-180 degrees Celsius and should take about 20 minutes depending on the size of your cases
  2. Maintain the combination of wet to dry ingredients
  3. Use whatever is in your cupboards
  4. Feel free to double the quantities if you need to bake lots but be prepared to bake them in stages
  5. Naked cupcakes freeze really well and can keep for a month. Freeze them as soon as they’re cooled in freezer bags/Tupperware and this holds all of the moisture in sponge. Leaving you with a wonderfully moist cupcake when you choose to ice it later on.
  6. You normally need more buttercream than you think so again feel free to make a double batch!
  7. The more you beat buttercream the better it is.
  8. Feel free to experiment with shapes if you have a Madeleine tin, Gugelhupf or mini bunt tin they work really well too
  9. A squiggle of melted chocolate works wonders if you can’t be bothed to whip up buttercream to top your cakes and a sprinkle of coconut and glitter hides a multitude of sins

The Basic Cupcake Recipe

Makes 12-16 cupcakes (using cupcake not muffin sized cases)

For the sponge:
Rub together (using an electric whisk if you have one) the sugar, butter, flour salt and baking powder. When it all looks quite sandy beat in the wet ingredients including your choice of flavouring!

Then pour the smooth liquid batter into prepared cupcake cases in a muffin tin.
Bake for 20-25 minutes in the centre of the oven at 170 degrees celsius until golden brown and springs back when pressed. To be extra certain they’re cooked insert a cocktail stick and if it comes out clean it’s definitely done.

The Basic Cupcake Sponge Ingredients

  • 120g  (4½oz) plain flour
  • 140g (5oz/) caster sugar
  • 1½ tsp baking powder
  • A pinch of salt
  • 40g (1½oz) unsalted butter, at room temperature
  • 120ml (4½floz) milk
  • 1/4 tsp vanilla extract
  • 1 egg

Cupcake Roulette!
Choose from an array of flavour combinations such as

Green Tea

  • 3 Jasmine Green Tea bags steeped in 3tbsp just-boiled water (reduce the amount of milk by 3
  • Replace 30 ml of milk with jasmine extract

Vanilla

  • 1 vanilla pod
  • Replace caster sugar with vanilla flavoured sugar (if you have pre-prepared some but if not don’t worry!)
  • 1 tsp vanilla extract

Amaretto

  • Replace 40ml of milk with amaretto
  • You can also add almond extract for extra oomph

Amaretto Sour

  • Replace 40ml of milk with amaretto
  • Add 1 tsp lemon extract
  • Add zest of one lemon

Coconut

  • Replace 25g of flour with desiccated coconut
  • Use coconut milk instead of normal milk

Chocolate

  • Replace 20g of flour with cocoa powder

Lavender

  • Steep the milk in 1 tbs of dried lavender flowers overnight
  • Infuse the sugar with 2tbs of dried lavender flowers for a week
  • Sieve the lavender petals out of the sugar and milk before use
  • Blitz 1 tsp of lavender into the sugar before use

Rose

  • same as lavender but using dried rose petals
  • Replace 1 tbs of milk with rose water

Piña Colada

  • Replace 40ml of milk with Malibu
  • Replace 25 g of flour with desiccated coconut
  • Use coconut milk instead of milk
  • (soak cupcakes in rum syrup whilst still warm)

Chocolate Brandy

  • Replace 40ml of milk with brandy
  • Replace 20g flour with cocoa powder

Orange

  • Use orange extract instead of vanilla
  • Add orange zest

The possibilities are endless! Create your own flavour combinations!!

You could choose your own favourite liquor, (Gin?)  cordial (sasparilla, blackcurrant), extract (Orange Blossom, violet), and just follow this idea. I’m very tempted to create some Brandy Alexander cocktail cupcakes very soon…

Then to choose your topping to enhance your flavour combination even further…

 

The Basic Buttercream Recipe
Depending on your style of icing you may want to double the quantities of buttercream. Piping swirls and roses uses a lot more icing than creating a palette knife swirl.

  • 25 ml milk
  • 250g icing sugar
  • 80g unsalted butter, softened

Icing Flavour Options

Vanilla

  • 1 tsp vanilla extract

Amaretto Sour

  • Replace 25 ml milk with amaretto
  • 1 tsp lemon extract
  • Zest of 1 lemon

Coconut

  • use coconut milk

Peppermint

  • Use 1 tsp peppermint extract

The General Buttercream Guidelines

You can see here the rules are simple. Add whatever flavour extracts you like. Substitute milk for liquid or boozy flavourings.  Zests are good to add as they are dry so won’t effect the consistency of the buttercream. If your icing is looking a bit sloppy beat in some more icing sugar and return it to the fridge to set a bit if it’s too runny.

Use a piping bag and star shaped nozzle to pipe swirls,  Mr Whippy peaks, stars or roses onto your cupcakes. Or use a palette knife to smooth a swirl of buttercream onto your cakes.

Syrup

If you would like extra moist cakes you can add a syrup to the sponge whilst it’s still warm.

Tropical White Rum Syrup

  • 200ml white rum
  • 60g sugar

Warm the sugar and rum in a pan over a low heat. Simmer it until it’s reduced by half in volume. Once cooled pour over your cakes. Allow it to soak in before icing your cakes. Feel free to use other flavours too! Lemon juice, rose water, cordial etc make a really good syrup!

Colourings

Using a cocktail stick add a couple of drops of your food colour gel of choice and beat until its fully incorporated. You can always add more if needed.

If you want to swirl 2 colours together, split your buttercream in half. Colour each half whatever you fancy. Pipe one colour buttercream down one side of a piping bag and then pipe the different colour down the other side of the bag. You will then get a lovely swirl of colours on you cupcakes when piping the two colours simultaneously from the same bag!

Chocolate Ganache

  1. Heat up 300ml of double cream to just about boiling
  2. Take it off the heat
  3. Smash up equal amount of dark plain chocolate 300g
  4. Stir the chocolate into the hot cream until completely smooth
  5. Spoon a generous blob onto cupcakes and let gravity do the work to create a smooth level shiny ganache top

You could use white chocolate if you add more white chocolate to the mix as it contains less cocoa solids so it won’t set until there’s more chocolate than cream in the mixture.

  • 150ml double cream
  • 250ml white chocolate

Decoration
Arm yourself with a selection of…

  1. Sprinkles
  2. Glitter
  3. Desiccated coconut
  4. Chocolate shavings
  5. Hand made chocolate swirls (melt chocolate squiggle it onto some grease proof paper allow it to cool and hey presto fancy looking chocolate bits)
  6. Lustre powders
  7. Popping candy
  8. Pearls
  9. Cupcake wrappers (if you have some)

And go wild!

Cupcake Combinations That Work Well

  • Chocolate sponge and peppermint buttercream
  • Jasmine green tea sponge and vanilla buttercream
  • Chocolate sponge and chocolate ganache
  • Amaretto sour sponge and amaretto sour buttercream
  • Piña colada sponge and coconut buttercream
  • Amaretto sponge and coconut buttercream

17. Matcha Green Tea Drizzle Cake – Japan

I love Japan. This is probably an understatement. The North East of England has slowly but surely caught on to the variety of foods that other countries can offer. For a long time we only had one sushi restaurant. I’m happy to report that we now have at least 3 that I’m aware of. Wagamama posed quite a revolution when it first opened its doors and we all queued down the street for a chance to eat some gorgeous food.

The Golden Palace

Traditionally Japanese food focuses more on savoury things rather than cakes I found this fantastic recipe for a Green Tea Drizzle Cake in the Wagamama cookbook.

A delicious slice

I went to Japan last year after dreaming about it for many, many years. I love that pretty much everything has green tea in it. I ate so much Green Tea ice cream…

My favourite ice cream parlour (this may have bee rose but I ate so much I forget)

went to a Tea Ceremony,

Me making Matcha in the Tea ceremony

Tea Ceremony

dressed up in kimono

The Full Kimono Experience

Kimono

and ate tonnes of sushi and noodles and maple leaf cakes (if I can find a recipe I will be attempting this very soon!)

The best cold soba noodles I have ever had. EVER

I’m quite adventurous when it comes to food and when in Japan of course I’m going to experiment a bit further, so yes I ate Bento boxes on the bullet train til they were coming out of my ears, (octopus legs and all)

Tasty Octopus Legs

but I drew the line at raw horse meat which was almost eaten by accident, slightly lost in translation somewhere…

No raw horse meat here!

Luckily during my Hello Kitty splurges I also insisted on purchasing Matcha (Green Tea Powder although the bamboo whisk is yet to see daylight and is still sealed in its packet at the back of the cupboard) My Asian cooking obsessions mean that I regularly purchase bizarre things from the Chinese Supermarkets, so I have a cupboard full of tapioca pearls, jasmine essence and of course gunpowder green tea.

The strong stuff

We had friends coming round for takeaway and I thought Green Tea Cake would be a perfect light end to the meal. It was quite a quick bake too, so just enough time to whip up a double batch as I wanted to bake one to take with me to my friends house the night after too.

Unlike a normal sponge cake, the sugar and eggs were beaten together in a bain marie until it tripled in size.

Eggs and sugar into the whisk

Whisk it all until it triples in size

Magic

then flour, baking powder and matcha powder were folded in.

Matcha Green Tea Powder (and flour)

I divided the batter between the 2 tins and set them away to bake whilst I brewed up the strongest green tea I’ve ever made. It goes against my tea teachings to use boiling water when brewing green tea, but that’s what the recipe called for so I followed the instructions, wincing at the bitter green tea smell.

Brewing tea

I sieved the stewed tea to separate out the leaves and then reduced the tea down to a syrup with sugar.

Dark green tea

When the cakes they had to rest in their tins until cooled. I pierced the top of the cakes with a skewer and then poured the syrup generously over the 2 cakes.

Green Tea Syrup

They needed a little more resting and then wrestling out of the sugary tins, as the syrup hardened and required some brute force to release the cakes. Normally with a drizzle cake I use a solid tin and can dunk it in hot water to release it, but as this wasn’t water tight with a loose bottom I didn’t want to drown it before we had a chance to eat it!

Drizzled

Having saved a little syrup back, I ‘spiked’ the crème fraiche with green tea.

Green Tea spiked Creme Fraiche

I usually don’t like cream on the side of my cakes, but this was divine! The cake didn’t taste anything like how it smelt, which to be honest wasn’t the best smelling cake I’ve made.  (Nor was it the prettiest!)

The Final Cake

It was clean tasting and refreshing, with a crispy coating on the outside and soft and moist on in the inside. Beautiful! I would definitely recommend this to anyone.

The cake was enjoyed by all

Bonsai Trees at Hiroshima Peace Park

 

Things that I used to make my Matcha Green Tea Drizzle Cake (Courtesy of Wagamama Cookbook) 

This will make 1 Matcha Green Tea Drizzle Cake. I doubled these ingredients and made 2 cakes at the same time. (Just in case you’re feeding a few people! The cake should serve about 6-8 people)

For the cake

  • 110 g plain flour
  • 10 g matcha (powdered green tea – you can get this in most oriental supermarkets)
  • ½ tsp baking powder
  • 75 g butter
  • 110 g caster sugar
  • 4 eggs

For the green tea syrup

  • 2 tbsp green tea leaves (I used gunpowder loose green tea leaves to make the syrup)
  • 150 ml boiling water
  • 150 g caster sugar
  • Don’t forget to save a little of the syrup to spike the crème fraîche  with!
  • about 200 g crème fraîche  to serve