O’Christmas tree, o’christmas tree…
It’s our favourite time of the year! For UCL’s first Christmas post, Ricelessasian and I decided to make our signature Matcha Chocolate Cupcakes…with a twist of course!
Besides the natural green colour matcha provides, we love using it because it gives a subtle hint of tea flavour when used in small quantities. It’s a versatile ingredient that goes well with anything really, even mixed in oatmeal! I usually buy my premium matcha powder from Ten Ren Tea shop and it lasts for at least a year, which gives me plenty of time to make them frequently for birthdays or other events.
To fit the theme of Christmas, we piped the cupcakes frosting into the shape of a tree and everything else fell into place. Honestly, half of the fun was going with Ricelessasian to Bulk-barn to buy all the neat little decorations – the tiny gingerbread men, the miniature snow-flakes and the red glitter! We had a blast shopping for what decorations would be on our ‘Matcha tree’ so much that we were giddy when we left the store!
For the matcha frosting, the frosting has to have a fluffy, stable consistency so it can be piped into a tree. We recommend using an American buttercream, Swiss meringue buttercream, or Ermine frosting recipe. Omit the vanilla flavouring and add matcha powder 1 teaspoon at a time to the frosting recipe according to your liking. The frosting we used for the photos is Swiss meringue buttercream.
To give the cupcakes a snowy effect, we sprinkled them with powdered sugar.
We’d love to hear what you’re baking this holiday season! Feel free to leave us a comment 🙂 Keep posted for our upcoming entries this month and the exciting things that are store for us in 2014!
Happy holidays and as always, happy baking,