White chocolate and matcha green tea
Mar 23, 2011 Cupcakes Bakery
This week’s cupcakes have a bit of a story with them. The earth quake and tsunami that happened in Japan recently is a real tragedy. A few of my colleagues are Japanese and one of them has baked everyday last week. She baked simple cookies to traditional Japanese dessert. She brought her baked goods into the studio to collected donations for her to give directly to the Japanese Red Cross. I offered up this week’s cupcakes to help her collect more donations. (You can also donate online on the Red Cross website.) I tried to find an appropriate flavour and went with white chocolate and matcha green tea with fondant decorations on top. Here is the recipe for 18 cupcakes:
cake:
-100g of white chocolate
- 1/3 cup of milk
- 1/3 cup of cream
- 3/4 cup of butter
- 1 1/4 cup sugar
- 2 eggs
- 1/4 tsp of almond extract
- 2 cups of flour
- 2 tsp of baking powder
- pinch of salt
- 1/3 cup of cream
- 1/3 cup of milk
method:
- put the white chocolate in a bowl
- bring the milk and cream to a boil and pour over the chocolate
- let sit for 5 minutes and whisk together
- preheat the oven to 350
- beat the butter until it is light and fluffy
- add the sugar and beat thoroughly
- add the eggs one at a time and beat in between each addition, then beat on high for 30 seconds
- sift the flour, baking powder and salt together and combine with the butter/sugar mix
- add the chocolate and combine
- add the cream and milk and combine until smooth
- line a cupcake pan with paper cups
- bake for 20 minutes
icing:
- 3 egg whites
- 165g of sugar
- 1 1/3 cup of butter cut in 1 inch cubes
- 1 tbs + 1 tsp of matcha green tea
method:
- combine the egg whites and sugar in a double boiler
- whisk a little until all the sugar is melted away
- take off the double boiler and beat on high until cooled and turned into a firm meringue, touch the bottom of the bowl to make sure its at least body temperature
- add the butter one cube at a time while beating on a lower speed
- beat on high until you get a nice fluffy texture (it will turn to a cottage cheese kind of texture about half way through, just keep beating)
- add the matcha
Enjoy!
Tags: 2 Eggs, Baking Powder, Body Temperature, Cream 3, Cross Website, Cup Sugar, Double Boiler, Earth Quake, Egg Whites, Green Tea, Inch Cubes, Japanese Dessert, Meringue, Paper Cups, Pinch Of Salt, Smooth Line, Sugar Mix, Tsp, Whisk, White Chocolate
7 Layer Salad Recipe
Jul 30, 2010 General
Ingredients:
1 head lettuce, cut up
1 c.
celery, chopped
1 c.
green pepper, chopped
1 med.
onion, chopped
1 (10
oz.) box frozen peas, uncooked
1 1/2
c. Miracle Whip
3 tbsp.
sour cream
3 tbsp.
sugar
4 oz.
grated cheese
Directions:
Layer first 5 ingredients in a 13 x 9 dish. Mix all others and spread over peas. Top with cheese. Cover with Saran Wrap. Refrigerate overnight.
Tags: 7 Layer Salad Recipe Ingredients, C Celery, Cream 3, Directions, Dish Mix, Frozen Peas, Grated Cheese, Green Pepper, Head Lettuce, Layer Salad Recipe, Med Onion, Miracle Whip, Saran Wrap, Sour Cream
Banana Cake
Jun 19, 2010 Uncategorized
Hi Aunty Naty [if you are reading this],
Happy Birthday! I thought your favorite cake was Tres Leches because I remember that one year we bought it from Northgate market and had it for your birthday. I was all set to make it and then we went to the mall yesterday and you mentioned that your favorite is banana cake! I really hope you didn’t mean banana bread. Because I made you this banana cake! We are about to leave the house and go deliver it right now. The cooking method was very unconventional- it was baked at a low temperature for a long time and then immediately put into the freezer for 45 minutes. Strange, but let’s hope it turns out good!
Banana Cake
Adapted [kind of a lot] from Allrecipes.com
- 3/4 cup butter
- 1 cup brown sugar
- 3 eggs
- 2 tablespoons vanilla extract
- 3 cups cake flour
- 1 1/2 teaspoons baking soda
- 1/2 tsp baking powder
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk
- 2 teaspoons lemon juice
- 1 3/4 cups pureed bananas
- Preheat oven to 300 degrees F Grease and flour two 8-inch round pans. Puree bananas in a food processor/blender, or mash with a potato masher! mush mash mash mush. In a medium bowl, mix flour, baking soda, baking powder and salt. Set aside.
- In a large bowl, cream 3/4 cup butter and 1 cup brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 tablespoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pans.
- Bake in preheated oven for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes.
Real Cream Cheese Icing That Doesn’t Taste Like A Pound of Powdered Sugar but Tastes Like Cream Cheese
- 1/4 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 3/4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
1. Beat cream cheese and butter together. Beat in vanilla. Slowly add powdered sugar until mixture is blended.
To assemble cake!
- Smear a little cream cheese icing on a plate or cakeboard to make sure your cake doesn’t slide around.
- Flip out one of your cakes and put it on the plate.
-Spread a thin layer of cream cheese on the cake layer. Slice one banana really thin and arrange the slices on top of the thin layer of icing. Then, add another thin layer of icing.
- Flip out the second cake onto the banana slices.
- Spread icing on top of cake
- Put in fridge for at least an hour or so to let the cream cheese icing set up.
- Deliver to Aunt and hope she likes it!
Tags: Baking Soda, Banana Bread, Banana Cake, Cake Flour, Cooking Method, Cream 3, Cream Cheese Icing, Cup Brown Sugar, Cup Butter, Extract 1, Extract 3, Flour Mixture, Mix Flour, Northgate Market, Ounce Package, Package Cream Cheese, Potato Masher, Teaspoon Salt, Teaspoon Vanilla, Vanilla Extract
