Let it go, let it go, can’t hold it back anymore…..I hear this every day, several times a day, sung by my children. I was just waiting to see which one will ask for the Frozen themed cake first!
Everything on the cupcake is edible, (except the casing of course ). The pictures were printed on edible rice wafers. I cut outwhite fondant rounds and mounted the wafers on it to give it a sleeker look and to prevent the wafer from being soggy from the buttercream underneath.
Made pure vanilla buttercream with no shortening in it. Cake itself was chocolate cupcake with a ganache centre.
Happy that the children loved it all.
Another birthday celebration in the family. The month of July has me busy busy busy in the kitchen.
Decided to make use of my earl grey cake recipe but swopped the earl grey tea leaves for matcha powder instead. I like mine strong so I used 2 heaped tablespoons of the powder to steep in the scalded milk.
See the gorgeous green hue for the cake batter? The green tea aroma doesn’t float during baking. You will begin to doubt whether you are making a green tea cake or vanilla cake (even though it was only 2tsp of vanilla extract!). But fret not, the green tea taste comes across when you eat it.😉
I made the Azuki bean paste from scratch. I boiled about 120g of Azuki beans in water till it is soft. Then mashed it to the thick paste I want, adding sifted icing sugar to taste. This amount is enough to make a layer to cover a 7inch cake.
I made a dam using the green tea buttercream before I spread the red bean paste. This will prevent any “red” infusion in the buttercream.
For the buttercream I used a standard buttercream recipe but replaced the vanilla with 2 heaped tablespoons of matcha powder.
Cross section of the cake
Bananas. Small handful of walnuts leftover from a previous bake. Muffin craving. Put it all together, you get this lovely muffin that tempts you just to have 1 more.
I decided to do mini muffins this round. I didn’t have mini cupcake cases at home, only these mini soufflé cups which work as well.
I love muffins that dome so from past experience, I tend to fill my cups all the way up. For this recipe, I didn’t anticipate that it would rise that much in the soufflé cup. Good thing was it didn’t spill over but rose up tall, like a soufflé. I would think it would dome if you use the normal cases. Nonetheless, I am not complaining about the rise. Love it.
I didn’t have enough walnuts to incorporate it into the muffin batter. So I decided to do a streusel topping with it instead. The streusel does add a nice dimension to the taste of the muffin.