It’s my birthday month! Been wanting to bake a cake for myself this year but had no special cravings for any cake flavor. On a side note, (that may not be of any importance but just trivial fact) I’ve been playing too much with my best friend lately. Number 1, it made me so so so broke. Number 2, I’m need to catch-up with my school work! So perhaps, a break this week onwards would be good? ;)
And I really had to get my hands flour-ed and butter-ed before I get back to work.
Been scrolling desperately through food gallery sites and ta-dah! Decided to make black sesame cake with cream cheese frosting. And I’ve always wanted flowers on my cake. So yeah!
Hello! I’m back from a very long hiatus, and a wonderful exchange trip at South Korea, Seoul.
I shall quit being cliche to repeat what many would have say about their exchange trips – things like exciting / crazy / fun, etc. Because it is true and if i’m to repeat it all over again, it’s going to be boring.
It’s soooo hard to get a decent green tea / matcha powder in Singapore that when I landed foot steps in Japan, I promise to bring home
authentic decent green tea powder. and of course, I did. *beams*
On the flipside, I’m pretty much struggling to adapt to my life back in Singapore. And the embarrassing fact that I’m still digging out clothes from my luggage. Oops!
Another part of me couldn’t wait to bake for the awesome friends that I’ve made while I was overseas. Those nights that we watch one another got into our drunkest state and all. How could they enter my life and not have a little something from me? And guess what? It’s also my best friend’s commencement day and green is her favorite color! I have no reasons not to bake despite the mess in my room right now that seemingly look like the aftermath of a passing hurricane.
As a green tea lover myself, I personally feel that I could have added more matcha powder to this recipe. (That greed inside me, it does taste fine but you know…… good things are never enough. Bahahaha)
yield 24 cupcakes
- 350g all-purpose flour
- 300g caster sugar
- 1 tsp baking soda
- 2 eggs
- 350ml vegetable oil
- 290ml buttermilk
- 1 tsp salt
- 1 tbsp vanilla extract
- 4 tbsp matcha powder
Matcha Cream Cheese Frosting
- 250g unsalted butter, room temperature
- 400g cream cheese
- 350g icing sugar, sifted
- 2 tbsp matcha powder
- 1 tbsp pure vanilla extract
- Preheat oven to 180° C. Prepare muffin pans and line them with cupcake liners.
- Sift flour, sugar, matcha powder, baking soda and salt into a bowl. Whisk until the dry ingredients are combined.
- In another bowl, combine buttermilk, oil, eggs and vanilla. With mixer on low speed, slowly add the wet ingredients to the dry.
- Fill up liners to ⅔ full and bake for about 20 minutes. Let cool for 15 minutes.
Matcha Cream Cheese Frosting
- Beat butter and cream cheese until well combined.
- At low speed, mix in powdered sugar and matcha powder. Then add vanilla extract and mix.
- Keep the frosting in the refrigerator to allow it to set for about 15 – 20 minutes.
I used Wilton 1M Piping tip to make the rossette.
Hope you like them as much as my friends!
Hello there! If you are a fan of cheese, you gotta try this! My friends loved its rustic appearance. Well, you can fit it into a tart case, I chose to fit it into a disposable tart case and pinch the sides of the crust to make it look rustic. Whichever way you choose to mould the crust, it is going to taste great! My friends just couldn’t put a stop to the cheese tart.
Rustic Cheese Tart
- 380g plain flour
- 125g icing sugar
- 200g unsalted butter
- 1 egg
- 10g cocoa powder (optional)
- 500g cream cheese (soften)
- 120g unsalted butter (soften)
- 120g icing sugar
- 1 egg
- juice of 1 lemon
- Mix butter and icing sugar. Beat until soft.
- Add in egg and mix well.
- Beat flour and cocoa powder until well blended. Dough will be ready soon!
- Press dough into tart moulds, poke holes on the bast of tart.
- Half bake the tart crust for 10 minutes at 200˚C.
- Combine icing sugar, butter and cream cheese and beat until soften.
- Mix in eggs and lemon juice till well combined. Once ready, put the cream cheese mix into the piping bag and pipe them into the half baked tart crust.
- Finally, bake the tart crust and the cream cheese filling for 5 minutes at 220˚C.
I’ve topped mine with blueberry compote, you can also do it with kiwi slices. However do bear in mind to only top the kiwi slices when the cheese tarts are completely cool, otherwise your kiwi slices are going to turn yellow.
Hope you’ll have fun! :)