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)