Rose Green Tea Cupcakes

Monday, September 26, 2011

Rose Cupcakes

Lately, I prefer to cook or bake something for my friend's birthday or special event, rather than buying gift. Not that it is cheaper, it can be more costly, I feel that my hard work represents my love and caring for them. Just couple days before Jordan's birthday, my dear girlfriend had a birthday too. Thus I decided to bake some cupcakes for her. Since she is not a big fan of sweet, I prepared green tea flavored ones.
So the base is green tea cupcake, I was using the famous Hummingbird Red Velvet Cupcakes recipe and modify it with the addition of green tea and a drop of green food coloring, instead of cocoa and red food coloring.

Rose cupcakes

Ingredients for cupcakes:
60g unsalted butter, at room temperature
150g caster sugar (reduced to 125g)
1 egg
10g green tea powder
1 drop of green food coloring
1/2 tsp vanilla extract
120ml buttermilk
150g all purpose flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
1.5 tsp white wine vinegar (I used regular vinegar)

For decoration:
1/2cup ready to use vanilla whipped cream
rolled fondant and gel food coloring
edible silver beads

Rose cupcakes

Preheat the oven to 325F. Beat the butter and sugar on medium speed until light and fluffy. Speed up the mixer and add the egg. Continue to beat until it is well incorporated. In a separate bowl, mix well green tea powder, green food coloring and vanilla extract to make a thick paste. Add this to the butter mixture and mix well. Scrape down the side of the bowl. Lower the speed and slowly add half of the buttermilk. Mix well, then add half of the flour. Mix well until it is incorporated. Repeat this process until all the buttermilk and flour are added. Scrape down the side of the bowl again. Turn up to the high speed and beat until smooth and even. Lower the speed and add salt, bicarbonate of soda and vinegar. Beat it again until well mixed, then turn up the speed again and beat for a couple more minutes. Spoon the mixture into the cupcake pan until two-thirds full and bake for 20-25mins. Cool them off.
Spread the ready-to-use vanilla whipped cream and let them sit on the counter for an hour or so until it is set. Continue to decorate using fondant and silver beads.


Since I got some cupcakes left, I packed two of them and gave them to Bianca's teachers.
Tutorials on how to make the rose and leave will be posted soon.


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