Green Tea Cupcakes

I also made these cupcakes during my weekend. You're probably wondering, What? There's only one photograph?

Yes. I had just started to take the photos when my doorbell rang. One of my best friends was at my door, having just come back from an interview! So I put my camera down so we could catch up and eat cupcakes instead!

Green Tea Cupcakes
Recipe adapted from The Primrose Bakery Book
(Makes about 12 cupcakes)

150 millilitres of semi-skimmed milk
4 green tea teabags
2 1/2 teaspoon of matcha powder
1 stick of unsalted butter, room temperature
225 grams of granulated sugar
2 large eggs
255 grams of all-purpose flour
1 teaspoon of baking powder

1. Heat the milk in a saucepan over a medium heat until it starts to boil. Remove it from the heat and add in the green tea teabags. Cover and let the tea steep for at least 30 minutes or leave overnight in the refrigerator.
2. Preheat the oven to 180°C (355°F) and line your tray with cupcake liners.
3. Remove the teabags from the milk and squeeze out any excess milk. Add in the matcha powder and stir.
4. Using a mixer, cream the butter and sugar until smooth. 
5. Add in the eggs, one at a time.
6. The original recipe calls for self-raising flour, if you don't have it, add the baking powder to your all-purpose flour. Alternating between the flour and the milk, pour them into the butter and sugar mixture. 
7. Use an ice cream scoop to evenly distribute the batter into the cupcake liners. Fill the liners to about 2/3 full and bake for about 25 minutes or until a cake tester comes out clean.

I did jot down some notes for this recipe though. Make sure you plan ahead and steep the milk beforehand. Also, having self-raising flour would be useful again! But, unlike the Maple and Pecan Cupcakes, these ones did rise to a good height. Yet, the cupcake could be a lot lighter, it was still too dense in my opinion.

Green Tea Buttercream Icing
(Makes enough to ice 12 cupcakes)

1 stick of unsalted butter, room temperature
2 cups of icing sugar
60 millilitres of semi-skimmed milk
1 teaspoon of matcha powder

1. Using a mixture, beat the butter and icing sugar until smooth. 
2. Add in the matcha powder and milk. Mix until smooth and creamy.

Maple and Pecan Cupcakes

Today, I had a very ambitious Monday afternoon. I made two batches of cupcakes and did a whole lot of washing. I have dry hands to prove it. But I think the results were worth it in the end. There is some tweaking  to do if I were to make them again, but right now, I'm happy that I can just sit back, listen to holiday music on the radio, and enjoy a cupcake.

Maple and Pecan Cupcakes
Recipe adapted from The Primrose Bakery Book
(Makes about 12 cupcakes)

60 grams of pecans, chopped
1 stick of unsalted butter, room temperature
50 grams of brown sugar
160 millilitres of pure maple syrup
2 large eggs
115 grams of all-purpose flour
1/4 teaspoon of baking powder

1. Measure out 60 grams of pecans and carefully chop them into pieces. The chopped pecans should be about 0.5 centimetres wide (see photo above).
2. Preheat your oven to 180°C (355°C) and line your tray with cupcake liners.
3. Using a mixer, cream the butter and brown sugar until smooth. 
4. Pour in the maple syrup and mix well.
5. Add in the eggs one at a time and mix until incorporated.
6. Gently fold in the flour and baking powder into the batter. The original recipe calls for self-raising flour and next time, I would stick to it and omit the baking powder. I didn't have self-raising flour and guessed at how much baking powder would be needed - I should have used more, the cupcakes did not rise very much.
7. Then, fold in the chopped pecans.
8. Use an ice cream scoop to evenly distribute your batter into the liners, filling them about 2/3 full.
9. Bake for 20-25 minutes or until a cake tester comes out clean.

Caramelized Pecans
60 grams of granulated sugar
12 pecans, halved

1. Heat the granulated sugar in a heavy-based saucepan until the sugar has melted and is a pale golden colour.
2. Spread out the pecans on a silicone baking mat, then pour the melted sugar over the nuts.
3. Leave to cool and harden. Once the caramel is ready, break into pieces.

You know what I learned? I am terrible at pouring hot sugar over pecans. Furthermore, I am terrible at breaking them into even shards.

Maple Syrup Buttercream Icing
(Makes enough to frost 12 cupcakes)

1 stick of unsalted butter, room temperature
2 cups of icing sugar
1/4 cup of pure maple syrup

1. Using an electric mixer, beat the butter and icing sugar until smooth. 
2. Gradually add in the maple syrup until creamy and smooth.

Like I said in my notes above, not having self-raising flour was my downfall! The cupcake turned out short and dense.

They're also very sweet, so I would omit some of the brown sugar and maple syrup in the future. I did enjoy the crunch of the pecans inside the cupcake though.

I also loved the caramelized pecan toppings. All those extra shards without a pecan made lovely snacks for me. Ha! I know, I shouldn't be eating so much sugar.

Lemon Drizzle Loaf Cake

Well friends, it looks like we're already into February of 2012. I'm not going to go into a long description of how fast time is flying, but let me just say, damn! that was fast!

We are already looking forward to the next winter break. Or even a three-day weekend. I'm tired!

I hear that citrus is a great pick-me-up, so I made a lemon loaf on the weekend. This is probably the first time I've taken out the loaf pan for this blog! New year, new baked good shapes?

Lemon Drizzle Loaf Cake
Adapted from The Primrose Bakery Book
(Makes about 1 x 900g loaf cake, 8-10 slices)

155 grams of sifted all-purpose flour
1 teaspoon of baking powder
155 grams of granulated sugar
20 grams of cornstarch
155 grams of unsalted butter, at room temperature
3 large eggs
Grated zest and juice of 1 lemon

1. Preheat the oven to 180 C. Grease your 1 x 900g loaf pan and line with parchment paper.
2. Sift the flour, baking powder, sugar, and cornstarch together.
3. Add in the butter, eggs, lemon zest, and lemon juice. Mix until evenly blended.
4. Pour the batter into the loaf pan, smooth the top with a spatula.
5. Bake in the centre of the oven for about 35-40 minutes, until golden brown and a cake tester inserted into the centre of the loaf comes out clean. Let the loaf cool.
6. Make an icing drizzle. The book suggests 160g of granulated sugar and the juice of 2 lemons. I used icing sugar, vanilla extract, and water.
7. Pour the drizzle over the loaf and allow it to set.

There were a few changes to the original recipe. The Primrose Bakery is in England and naturally their cookbook would have a few differences. You'll note that the measurements were all given in grams, which I actually liked. In my opinion, it helps give a more accurate recipe.

Back to the alterations I made. I didn't use self-raising flour, simply because I didn't have any and I figured the baking powder would help. In the end, I don't think it mattered because my loaf looked approximately the same height as the one in the cookbook.

I used granulated sugar instead of golden caster sugar, again because I didn't think I had any, but it turns out that I might actually have a jar! Cornflour was one of the ingredients listed, but after doing some research, it means cornstarch in the UK. I didn't think cornmeal would be used for a lemon loaf - but who knows?

Lastly, I changed the "drizzle" part of the recipe. This was a personal choice, I wanted smooth icing sugar, but I'm sure the texture of their icing makes the loaf more interesting.

Howard so kindly taste-tested a few slices for me. I think it was met with approval because he said, "Something finally worked out!" That was a poke to my first baking blunder of the year. Hmph!

But it was nice to hear that he enjoyed it. The cake was moist with a lemon flavour. I'd say go stronger, the zest and juice of one lemon isn't enough! Unless maybe if you had a giant lemon?

Our Favourite Cookbooks of the Year

Since our previous compilation of books, I acquired a lot more in the past 12 months. Just so you can picture how much, the Ikea bookshelf I wished for last Christmas is now full!

Once again, I would like to share with you the favourites of the year. It will look like a large number of dessert books, but a few cookbooks have sneaked onto the list. Hopefully this post will help you with your gift-giving this holiday season!

The Art of Living According to Joe Beef: A Cookbook of Sorts

By David McMillan, Frédéric Morin, and Meredith Erickson

Foreword by David Chang

Photographs by Jennifer May

Hardcover, 288 pages

Published by Ten Speed Press

ISBN 9781607740148

Unique, funny, candid, and filled with amazing photographs. Nine chapters that range from building a restaurant in the middle of nowhere, to trains, to building your own smoker and garden. There's a real emphasis on the "cookbook of sorts," this isn't your typical recipe book. Read this from front to back.

Jacketed hardcover, a double gate fold for their smorgasbord, a ribbon bookmark, this just screams special gift. Watch this video for more information. I love when David explains the best seat in the house. You just want to be there - cozy, safe from the snow, and enjoying a great meal.

I might not be able to recreate most of these dishes, but I might be able to tackle some of the dessert recipes. There's a stunning looking Marjolaine cake, financiers, and éclairs.

Bon Appétit Desserts: The Cookbook for All Things Sweet and Wonderful
By Barbara Fairchild

Photographs by Con Poulos

Hardcover, 704 pages

Published by Andrews McMeel Publishing

ISBN 9780740793523

Who doesn't love large encyclopedia styled cookbooks? Plus, it's Bon Appétit, you know that the book will be filled with gorgeous photography and instructive illustrations. There's even a whisk rating - from one to four - that encompasses beginners to experts. Looking for something? Check the extensive index at the back.

Here's a promo video that takes you through each chapter's subject and some sample recipes. It'll give you a general idea, but I wish it told us how one undertakes such a large project! How long did it take to test all of these recipes?

I think it was only offered last year, but when I bought the book, it also came with a year's subscription of Bon Appétit. Now, I'm hooked!

Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe
By Joanne Chang, with Christie Matheson

Photographs by Keller + Keller

Hardcover, 320 pages

Published by Chronicle Books

ISBN 9780811869447

I don't know what it is, but I find this cookbook so charming. People say that baked goods bring out nostalgic memories and even though this book is beautifully designed and really is modern, I find it to reminiscent a time when simple treats are comforting and delicious. There are no elaborate decorations - the food presented here represent the ideal neighbourhood bakery and cafe.

Some of you may know, Joanne beat out Bobby Flay during the sticky bun throwdown! Look how gooey they are on the cover, top left!

Check out this video about how Joanne got her start in baking and cookbookery.

Home Cooking with Jean-Georges: My Favorite Simple Recipes

By Jean-Georges Vongerichten, with Genevieve Ko

Photographs by John Kernick

Hardcover, 256 pages

Published by Clarkson Potter

ISBN 9780307717955

You know the way to my heart if you decide to put brunch on the cover. It looks rustic, home-made, and absolutely delicious. What are they? Stone Fruit Bruschetta - a mixture of apricots, Italian plums, peaches, and nectarines on top of sourdough bread.

I love a good brunch section in any cookbook. This one also covers cocktails, appetizers, salads, lunch, fish and seafood, poultry, meat, side dishes, desserts, and basics. A hundred recipes and a hundred coloured photos - not all the photos are food, there are some family shots in here. Yet, everything looks intimate like he's sharing a family secret. The food is not overly plated and the recipes aren't too intimidating. Give this one a try!

Illustrated Step-By-Step Baking

By Caroline Bretherton

Photographs by Howard Shooter and Michael Hart

Hardcover, 544 pages

Published by Dorling Kindersley Publishing

ISBN 9780756686796

The table of contents is filled with photos of every recipe. This alone takes 15 pages of the book. But it becomes handy when you need to quickly browse and find what you want to make.

While the book boasts 1,500 photographs, not every recipe is illustrated. Some get fifteen or more step-by-step photos, while others show you the finished product. It's like flipping through a food blog. I would also love to read The Illustrated Step-By-Step Cook one day. Let me know if you have the companion book!

Miette: Recipes from San Francisco's Most Charming Pastry Shop
By Meg Ray, with Leslie Jonath
Photographs by Frankie Frankeny

Hardcover, 224 pages

Published by Chronicle Books

ISBN 9780811875042

Love! Sigh! Swoon! You can't possibly be anything else but happy when you look at this cover. Look how perfectly cute the Tomboy Cake is.

Then you open and browse through the book and you're just smitten with all the adorable pastries. Everything looks simple, but if you read Meg's notes and instructions, there's a lot of work and good advice behind the recipes. Make sure you follow them, the end result is quite worth it.

Check out the double chocolate cupcakes I made for National Chocolate Cupcake Day!

Momofuku Milk Bar

By Christina Tosi

Foreword by David Chang

Photographs by Gabriele Stabile

Hardcover, 256 pages

Published by Crown Publishing Group

ISBN 9780307720498

Do I even need to convince you that you're going to want the recipes for corn cookie, compost cookie, pretzel ice cream pie, chocolate chip layer cake, liquid cheesecake, red velvet ice cream, cinnamon bun pie, crack pie or cornflake-chocolate-chip-marshmallow cookies?

Enough said.

The Primrose Bakery Book
By Martha Swift and Lisa Thomas

Photographs by Yuki Sugiura

Hardcover, 240 pages

Published by Square Peg

ISBN 9780224086882

When I first saw this cover, I thought that the font was trying to be all punk with me. But it isn't, the bakery is actually very charming (I know, I've used this word a lot in this post) and homey.

Known for their cupcakes, they've already published a book on the subject (hmm must check that out too). There are cupcakes in this book too, but ones with different flavours, such as violet, lime meringue, lemon meringue, raspberry coconut, cranberry and orange, Christmas pudding, banoffee pie, green tea, maple and pecan, plum, and rhubarb to name a few.

If you or your friend like The Hummingbird Bakery Cookbook, this will be a great addition.

Sucré: The Recipes

By Philippe Andrieu

Photography by Sophie Tramier

Translated by Kerrin Rousset

Hardcover, 392 pages

Published by Éditions Du Chêne

ISBN 9782812304439

This is the gift cookbook. Nested in delicate lilac tissue paper and Ladurée's trademark pastel green box, this was like unwrapping the jewelry I never got. Frankly, I would choose a beautiful cookbook over earrings any day.

These are the coveted recipes by pastry chef Philippe Andrieu that have been translated to English by Kerrin Rousset. The photos are dainty and capture the essence of Ladurée so well. Even the book's design is filled with ornate borders and images. Funnily enough, this is probably the only book on the list that doesn't fit the typical coffee table specs. Not to sound cheesy, but good things come in small packages....

Happy reading and cooking!