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To me, baking > cooking.

Cooking stresses me out sometimes. Maybe it’s because I know that if I screw up the meal, poor Mr Thick and I would have to swallow down the horrible food conjured by my own two hands. And subconsciously, I think the pressure comes from the knowledge that I have to feed a man whose own mother is the very incarnation of Asia’s Martha Stewart. Shudders.

But baking! Baking is about sweet treats and yummy delights. Baking is about having a cuppa tea with that slice of cake. I have been fortunate thus far to have made all the good things right, probably because they have all been safe choices. Yes, the washing up is a big Pain In The Arse but I think the rewards are worth the manual labour!

During my break from work in May, I managed to whip up a batch of chocolate cupcakes with green tea frosting: two of my favourite things in the world! Hot from the oven, the cupcakes were amazing and I was trying v hard not to cram the entire thing into my mouth. Like, OH NOM NOM NOM.

Not v glamourous, that. Thought I saw Mr Thick do that though, stuff the cupcake into his mouth. Hmm.

Chocolate cupcakes with macha cream cheese frosting
Adapted from Chockylit

What you’ll need for chocolate cupcakes:

  • 170g butter
  • 1.5 cups sugar
  • 3 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup cocoa powdered
  • 2 tablespoons instant espresso powder
  • 1.5 cups milk
  • 2 teaspoons vanilla extract

How to make:
1. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
2. Add eggs, one at a time, beating 30 seconds after each addition.
3. Measure the flour, baking soda, salt, cocoa powder, and espresso powder into a medium sized bowl and whisk to combine.
4. Measure the milk and vanilla into a measuring thing.
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Scoop batter into cupcake cups about 2/3’s full. Push down slightly and cover with batter using the back of a spoon.
7. Bake at 180 degrees Celsius for about 25-30 minutes or until a cake tester comes out clean.

What you’ll need for frosting:
(Portion has been halved because I didn’t want to frost everything)

  • 110g butter
  • 1/2 pack of Philly cream cheese
  • 1.5 cups icing sugar
  • 2 tablespoons matcha powder

How to make:
1. Bring butter to room temperature by letting it sit out for 1 or 2 hours.
2. Beat butter and cream cheese at medium speed until creamy.
3. Sift icing sugar and 1 tablespoon of matcha powder into the butter/cream cheese mixture and beat to combine.
4. Taste. Add more matcha if desired (I liked mine really strong)

ASSEMBLE!

Chocolate cupcakes with macha cream cheese frosting

These were some of the nicer designs that I piped. CANNOT PIPE FROSTING FOR NUTS. Sherie and R – help! (Also need help on photography please. I hate you both.)

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