Happee Monkee

G’s brother came back from Japan after spending winter months there working in a ski resort. One of the things he brought back with him was a bar of Meiji chocolates. They are, I reckon, one of the best, chocolates around. But when I saw green tea on the packaging, I quickly changed my mind.

I’m usually quite adventurous with my food however, I had green tea and chocolate individually imprinted on my memory taste buds and the combination would be rather shocking. I guess, adventurism only kicks in if I am ignorant to what it tastes like. (Although, I tried cow’s brains once and it tasted like what I thought it’ll taste like. Mushy.)

Anyway, no one else in G’s family fancied the chocolate. A tiny bite and that’s all it took to convinced them – never again.

Green Tea or macha cupcakes on the other hand are more fabulous tasting.

Green Tea Cupcake (Makes 12)
———————————————————-
175g butter, softened
3 eggs, room temperature
1/2 cup caster sugar
1 3/4 cups self-raising flour, sifted
85g instant green tea powder
3 tbsp milk

The Method
1. Preheat the oven to 160c.
2. Cream sugar and butter together with an electric mixer until fluffy.
3. Add flour and eggs. Beat till smooth.
4. Add green tea powder and milk.
5. Line a cupcake tray and fill the cup 3/4 full.
6. You know it’s ready when you can smell cupcakes in the air. Seriously. But for an idiot-proof method, skewer it and if it comes out clean then it’s done.
7. And if you think those holes are unsightly, then frost it with basic icing.

Note:
Creaming the sugar and butter together gives cakes and cupcakes a lighter, fluffier texture. I also used an instant green tea drink mix that had non-dairy creamer and sugar. If you’re using green tea powder without sugar, then add an additional 1/2 cup sugar to the recipe.

No related posts.