Last week was insane- when midterms, presentations and assignments was all due at one go. Work really drained my energy away. I was desperately in need of sleep for the past week. After mid terms ended, my first to-do-checklist was to bake something for wp for her birthday that was long overdue. Flipping through my books, i decided to settle with some Green Tea Cupcakes ( since my new green tea powder is going to expire in a mth) and strawberry cupcakes. The frosting was made of mascarpone cheese which was pretty interesting yea. Mascarpone cheese was often used to make tiramisu but frosting? This is my first time coming across such stuff. I am sure to bake this again, but with some slight changes to the recipe the next time. I want my frosting to stand stiff on the cake and not so “fluidish”. Thinking of adding some heavy cream to the frosting. Oh well, i am not so sure too but i shall update this again when i re-make. Nevertheless, my friends finished all of them in no time.!!
Self Raising flour – 175g
Green Tea powder- 2tsp
Salt- a pinch
Caster Sugar- 125g
Vegetable Oil- 125ml
Eggs- 2 large
Vanilla Extract- 1 tsp
Full cream milk- 4 tbsp
Mascarpone cheese 125g
Icing Sugar 50g
1. Preheat Oven to 180 degree Celsius. Line Muffin tray with cupcake liners.
2. Sift flour, Green tea powder and salt together in a bowl and set aside.
3. Beat Sugar, oil and eggs in an electric mixer until smooth. Add Vanilla extract.
4. Gradually add flour mixture prepared in step 2, alternating with milk. Do not overbeat-stop immediately once everything has been well combined.
5. Spoon batter into cupcake liners. Bake for about 20 mins or until a toothpick inserted into the centre of cakes and comes out clean.
6. Remove from oven and let cupcakes st in muffin for 5 mins.
7. Beat mascarpone cheese and half the sugar in an electric mixer until soft and creamy. taste and add more sugar as desired.
7. Slather a thick layer of mascarpone frosting on top of cupcakes and dust over green tea powder.