Tag Archives: icing

Green tea cupcakes

Green tea cupcakes

Ingredients list:

  • Caster sugar 125g
  • Cornflour 65g
  • Bicarbonate of soda 1 tsp
  • Matcha tea powder 2 tsp
  • Eggs 4
  • Salt
  • Butter 80g

Green tea icing:

  • Icing sugar 125g
  • Butter 40g
  • Cream cheese 100g
  • Matcha tea powder 1 Tbsp
  • Lemon juice 2Tbsp

Cream the butter and sugar until light.

Then add the egg yolks (or the whole eggs if in a hurry). If you have the time, whisk the whites separately.

Add the cornflour and green tea powder.

Mix well.

Fold in the whites- if you have separated them. I often don’t do that to save time and the result is pretty much the same!

Spoon the mixture into the muffins cases.

Bake for 15 to 20 minutes at 180º- they are ready when they raise and do not colour.

Now onto the next stage: Decorating is healing and stress-busting so take your time to enjoy this!

While they bake, mix the icing sugar, lemon juice, soft butter and cream cheese.

Beat with a whisk until fluffy, being careful to crush any lumps and get a silky smooth result. Taste and add lemon or sugar if necessary. Put in the fridge until needed.

Take the cupcakes out of the oven. Let them cool down.

Use a piping bag and nozzle to decorate your cupcakes with the cream. Make a nice swirl and put a sugar bud or a rose in the middle. Sprinkle a dust of Matcha.

Et voilà! I made those for a friend to share in the afternoon but you could just have them plain with a cup of coffee as a morning treat.

Dainty and light, ready to go!

Recipe inspired by “Les cordons bleus de Londres”, published for the association Enfants du Mekong, Londres.

My Carrot cake

Half-eaten already...

Half-eaten already…

The thought of carrot rarely raises lustful memories but as a humble winter vegetable it elevates itself to dizzying heights of seduction when baked into a spongy, moist and spicy cake… I made it as a treat last week-end for a posse of ravenous ten-year olds and I long for it again as a cold Friday closes in…

Shared with my beloved and a boiling cup of tea, it is my cake of choice on a dark evening! You can also use the mix in a muffin for a special treat…

Ingredients: For a large cake or 24 muffins

  • 370g self-raising wholemeal flour
  • 300g brown sugar
  • 1 teaspoon raising powder
  • 1 large spoon of cinnamon
  • 15 cl rapeseed oil
  • 4 large eggs
  • vanilla extract
  • 100g shredded coconut
  • 180g grated carrot
  • 1 grated apple – optional but it adds moisture

For the filling and topping:

1/2 small tub of cream cheese and ½ tub of mascarpone

Roughly same quantity of icing sugar.

A few drops of lemon juice  : I sometimes cut corners by using 2 spoonfuls of good lemon curd instead – and reducing the sugar.

I use roughly the same quantity of sugar than cream. This is not about skimping on calories ! Use  a hand whisk  and add spoonfuls of sugar until it is all used up.

Whisk it all together till you get a fluffy filling. Reserve in the fridge.

What to do next:

Warm the oven at 180 degree Celsius. Oil and line 2 sandwich tins. Grate the carrots and apple. Mix all the dry ingredients in a big bowl. Add the oil, beaten eggs and vanilla. If the mix is on the dry side, add a little milk: It must nicely moist.

Fold in the grated carrots and coconut; apple optional. Bake for 35min at 180°.

Take the mix of mascarpone, cream cheese, icing sugar and lemon juice out of the fridge. Spread in between the two cakes and a layer on top. Decorate with coloured vermicelli or whole pecan nuts.


This makes a FABULOUS birthday cake...

This makes a FABULOUS birthday cake…

© dianecomtefrost