Tag Archives: Frosting
Nothing spells Valentine’ Day better than Red Velvet cupcakes- red and sweet with frosting topped with a heart shaped sprinkle. Yes, Red Velvet and Valentine’s Day should be synonymous. Why? Because looking at these seductive red sexy things certainly puts one in the mood for lurveeeee doesnt it?
Almost everyone Ive known has baked a Red Velvet cake/cupcake/cake pop before so I knew I had to jump onto the bandwagon as well to see what the craze was all about. And what better occasion to bake these lovely luscious looking cupcakes than Valentine’s Day in conjunction with February Sweet Adventures Blog Hop- Love at First Bite!
The whole family has always been a fan of ginger- gingerbread man, ginger cookies, ginger tea! So gingerbread cupcakes was indeed a great twist to the family favourite especially with the tinge of spices such as cinnamon and cloves, it’s a ginger treat jam packed into a cupcake! For a darker shade of brown for the cupcakes so that they contrast with the colour of the frosting, use molasses or maple syrup to replace the sugar.
I had initially wanted to make Earl Grey cupcakes but I couldnt find Earl Grey tea leaves in the kitchen so I decided to experiment and made English Breakfast Tea cupcakes instead! This is the recipe I came up with after many modifications :)
And I found a useful tip on the internet for replacing butter with oil: For the amount of butter required in the recipe, replace it with 25% less the amount of oil!
Matcha Green Tea Cupcakes
- 1/2 cup all-purpose flour + 1/2 cup cake flour (I used 1 cup cake flour)
- 2 teaspoons matcha powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup white sugar (I used 1/4 brown + 1/4 white)
- 1/2 cup vegetable oil (I used olive oil)
- 1 1/2 large eggs
- 1/2 cup sour cream (I used 1/2 cup yogurt plus 1 teaspoon baking soda)
So it was my dear housemate’s 22nd birthday and I wanted to do something special for her simply because she deserves it for being absolutely amazing :) so I made a whole 3 layer birthday cake from scratch with frosting and all. First attempt at doing it and ended up taking me more than 8hrs because I wanted it to turn out perfect but it wasnt quite the case with cooling times and frosting being over whipped :( Anyhow, here’s the final product and the pretty birthday girl :)
It says ‘M’ and ’22′ below it..Im embarrassed at my M&M sticking skills :X
Kudos to Wayne Lee for helping me chop each Malteser into half as I was frantically frosting the cake and trying to stick Maltesers before the frosting cooled down and hardened!
Happy Birthday lovely :) I hope you had a wonderful night celebrating! Love you :D
- All purpose flour: 2 cups
- Salt: 1 tsp
- Baking soda: 1 tsp
- Baking powder: 1/2 tsp
- Cocoa: 3/4 cup
- Sugar: 1& 3/4 cup
- Water: 2/3cup + 4tsps
- Oil: 2/3 cup + 4tsps
- Eggs: 4, small
- Water: 1/2 cup
- Vanilla or Coffee essence: 1 tsp
Pre-heat the oven to 350 deg F or 180 deg C.
Sift together the flour, baking soda, baking powder, salt and cocoa. Whisk in the sugar as well.
To this, add the water and oil and mix till just combined.
Add the eggs to the above mixture and beat for a minute.
Finally, add the 1/2 cup of water and the vanilla essence and beat for a further 2-3 minutes.
Grease and line two 8″ round cake pans (original uses a 10″ cake pan), divide the batter into two and bake for about 40-45 minutes or until a toothpick inserted in the centre comes out clean.
Cool the cakes on the rack for about an hour after which wrap them in aluminium foil and chill them in the fridge for at least 2 hours (chilling the cakes makes slicing them easier).
Caramel Milk Chocolate Frosting
- 678 g (24 ounces) good quality milk chocolate (i.e. Lindt, Ghirardelli), finely chopped
- 85 g (3 ounces) bittersweet (not unsweetened) or semisweet chocolate, finely chopped
- 338 g (1½ cups) caster (superfine granules) sugar
- 118 ml (½ cup or 4 ounces) water
- 532 ml (2¼ cups or 18 ounces) heavy cream, 35%, room temperature
- Place the milk chocolate and bittersweet (or semisweet) chocolate in a large bowl, set aside.
- In a medium-sized, heavy bottomed saucepan set over medium heat stir sugar and water until sugar dissolves.
- Boil without stirring until syrup is a deep amber colour, occasionally brushing down sides of saucepan with a wet pastry brush and swirling pan, about 10 minutes.
- Carefully and slowly add the heavy cream (be cautious because the mixture will bubble vigorously). Stir over low heat until the mixture is smooth and any hard bits of caramel are dissolved.
- Pour the caramel over the chocolate; let stand a minute or two to allow the chocolate to soften. Whisk until chocolate is melted and smooth.
- Place the frosting in the refrigerator to chill for 2 hours.
- Remove from refrigerator and let stand at room temperature for 1 hour.
- In the bowl of an electric stand mixer fitted with the beater attachment, beat the frosting on medium speed until the colour of the frosting resembles milk chocolate and frosting is easily spreadable. Do not over beat or frosting will become stiff and grainy. If frosting becomes grainy, set bowl with frosting over a saucepan of simmering water for 10-second intervals, whisking just until frosting is smooth and spreadable. If you find the frosting is too thick, add a tablespoon of heavy cream at-a-time, whisking in between additions until frosting is smooth and spreadable.
- Place one cake layer on cake stand, flat side up. Using a large offset spatula, spread 1 cup frosting evenly over top.
- Place second layer on top of frosted layer, flat side up, pressing down slightly.
- Using offset spatula, spread 1 cup frosting over top.
- Top with remaining cake layer, rounded side up, pressing down slightly.
- Spread remaining frosting over top and sides of cake, swirling decoratively.