Tag Archives: baking

matcha tea and lemon cupcakes frosted with a matcha tea buttercream

The Sweet Adventures Blog hop theme this month is “What’s your cup of Tea,” and hosted by 84th and 3rd.  A perfect opportunity  to use my new muffin tin which I bought on a recent trip! Why buy another cupcake or muffin tin when I already have so many? Well, the shape caught my eye!  Baked muffins and cupcakes in this cake tin take on a different appearance, tall and narrow  with some having domed shaped tops depending on the recipe being used! What ever way they come out they all look really cute!

 With some lime green cupcake liners (also my new muffin pan), matcha tea in the cupboard and lemons in the fridge, it was decided… matcha tea with lemon cupcakes! Matcha tea is a high quality Japanese green tea which has many health benefits,  guess using this in the cupcake recipe is a good thing…  might just think these cupcakes are really good for my health… right!

My matcha tea probably could have been fresher,  it had been already opened for a few months and the powder was not as green as when first opened, guess I will have to stock up again and use the older matcha tea for this face mask!  Usually I buy matcha tea from Asian supermarket which is beside the Oriental supermarket, both opposite the Central Market for those living in Bahrain.

Matcha Tea and Lemon Cupcakes with a Matcha Tea Buttercream Topping


  • 110g salted butter, softened
  • 110g caster sugar
  • zest of one lemon rind
  • 1 teaspoon of matcha tea
  • 2 eggs, lightly beaten together
  • 75g all-purpose flour
  • 25g self-raising flour
  • 1 heaped tablespoon of home-made full-fat plain yogurt or shop bought

for the matcha tea buttercream:

  • 25g cream cheese, softened
  • 50g unsalted butter, softened
  • 200g icing sugar (a little more if needed)
  • 2 teaspoons, whipping or single cream
  • 1/4 teaspoon match tea
  • green edible glitter dust (optional)
You will need a 12 hole cupcake tin lined with 12 cupcake liners
Note: These cupcakes have a light flavour of matcha tea (I am not the green tea drinker in the house), but you can increase the flavour (and colour) by adding another 1/4 teaspoon of matcha tea into the buttercream frosting.

Useful Kitchen Jewellery:                    

  • cupcake pan
  • measuring spoons
  • mixing bowls
  • spatulas
  • electric whisk
  • sieve
  • microplane zester
  • wire cooling rack
  • piping bag and nozzle
  • kitchen scales

How to make:

Pre-heat the oven to 180°C/350°F/Gas 4/Fan 160°C.

Add the butter, caster sugar and lemon zest into a mixing bowl. Sieve in the matcha tea. Using and electric mixer, beat ingredients together until light and fluffy.

Add the beaten eggs (a few tablespoons at a time) to the cake mixture, beating well after each addition.

Sift in the flours and fold into cake mixture with a spatula until the cake mixture is smooth, stir in the yogurt.

Bake cupcakes for about 18 to 20 minutes or until  middle of cupcake springs back when lightly pressed with fingers.

Let the cupcakes sit in the baking pan for a few minutes before transferring to a wire cooling rack.

For the buttercream frosting:

Add the cream cheese and butter to a mixing bowl, beat  together with an electric mixer until soft and smooth.

Gradually sift in the icing sugar and beat until all the icing sugar is incorporated.

In a small bowl mix the cream and matcha tea to a paste and then beat this into the buttercream.

Spoon the matcha buttercream into a piping bag fitted with a rosette nozzle,  pipe a small swirl on top of each cupcake. Dust lightly with edible glitter dust, if desired .

 Tip: Dry your washed baking tins up-side down in the residual heat from the oven after baking, Mum used to always do this!  The heat will dry your pans completely and stop rust forming on some pans.

This post is part of the Sweet Adventures Australian Blog Hop, “What’s your cup of Tea,” click here to see all the other entries!

Keep a lookout for more cupcakes and muffins using this baking tin!

Rocky Road Chocolate Cakes

Looking at the Good Food Calendar hanging in my kitchen I could not help but take  notice of the very rich and delectable looking Rocky Road Chocolate Cake featured for the month of April… it was like as if the photograph was saying…“bake me”, “bake me”… so I did exactly that!  It has been quite some time since I made anything rocky road and with my son back for the holidays, home baked goodies were back on the menu.

I quite liked the idea of a chocolate cake topped with a layer of rocky road which consisted of  melted chocolate, marshmallows, walnuts, raisins and crunchy Maltesers… definitely a rustic and homely looking bake!

Place some Rocky Road Chocolate Cakes into little gift boxes and give to family and friends for a special Easter treat.

Rocky Road Chocolate Cakes

( recipe and method from the 2012 Good Food Calendar)


  • 175g/6oz butter, plus extra for greasing
  • 200g/8oz light soft brown sugar
  • 2 large eggs
  • 140g/5oz self-raising flour
  • 50g/2oz cocoa powder
  • For the Rock Road
  • 100g/4oz butter
  • 300g/11oz dark chocolate, roughly chopped
  • 3 tablespoons golden syrup
  • 12 marshmallows, halved with scissors
  • 85g/3oz Maltesers
  • 85g/ raisins
  • 50g/2oz walnut halves

Note: Looking at the recipe I decided to add in 1 teaspoon of vanilla extract when mixing the ingredients for the chocolate cake base.

Rubbing a little vegetable oil on the scissors, helps prevent the marshmallows from sticking.

I omitted the raisins from the rocky road layer.

Chilling the finished cake makes cutting into squares much easier.

You will need a 20cm square cake tin greased and lined (side and base) with baking parchment.

How to make: Pre-heat the oven to 180C/350F/160C fan/Gas 4.

Gently melt the butter in a large pan, cool for 5 minutes, then stir in the eggs, flour and cocoa and beat well. Spoon into tin, level the surface and bake for 35 minutes or until a skewer inserted into the centre of the cake comes out clean.

To make the rocky road: Gently melt the butter, chocolate and syrup together. Cool for 15 minutes, then stir in the marshmallows, Maltesers, raisins and walnuts. Make sure the chocolate is cool because if it isn’t the marshmallows will melt. Spoon on top of cake in tin and lightly spread to cover it completely. Leave to set in a cool place. Remove from tin, carefully strip off the lining paper and cut into squares.

Easy: Colour some white eggs with food coloring. Mix a few drops of food colouring with some water in a bowl. Place eggs into the coloured water and leave until eggs are desired colour

cookies from a jar

When I saw that this months Sweet Adventures Blog Hop which is hosted by The Capers of the Kitchen Crusader and the theme Layer upon Layer… immediately I thought of using filo pastry! No desserts or sweet would be complete with using only one sheet of this very fine paper-like pastry, so making something with layers of filo pastry seemed apt!

But then I remembered a different kind of layer upon layer while teaching cooking at a private school… Cookies from a Jar! The idea and the recipe (which has been adapted) are from a book that I own “Gifts in a Jar for Kids”

Cookies from a Jar is a fun project and a great way of getting your kids involved in the kitchen and I know first hand how excited  kids can get… especially when they hear the words “baking” and “cookies”!

This project is also a fun way of introducing and teaching your kids how to measure correctly using the appropriate kitchen tools. Decorating the jars with colourful fabric, ribbon and gift tags, kids will love giving these Cookies from a Jar as gifts to friends and family! Mum’s if you need to send in something yummy (send some baked samples as well) for school fair’s or fund-raisers… “Cookies from a Jar” will be a big hit!

Rainbow Cookies


  • 1/2 cup + 2 tablespoons (85g) all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 cup (25g) old-fashioned oats
  • 1/4 cup (54g) mixture of M&M’s and Smarties
  • 1/4 cup (40g) milk chocolate chips
  • 1/4 cup (42g) soft brown sugar
  • 1/4 cup (54g) castor sugar
  • 1/4 cup (8g) Rice Krispies

Useful Kitchen Jewellery:

  • measuring cups and spoons
  • mixing bowls
  • wooden spoon
  • cookie sheet
  • wire cooling rack

If you are giving these Cookies from a Jar as gifts:

You will need a clear plastic (kid friendly) or glass 400ml wide-mouth jar, some fabric, ribbon and gift tags of your choice.

Layer each ingredient in the order given from the above recipe starting with the flour and ending with the Rice Krispies into the jar. The jar will be full to the brim and you may need to press the last layer of ingredients down into the jar so they fit, if a bigger jar was used the ingredients would move around and spoil the layers.

The extra ingredients needed and the instructions on how to make and bake the cookies should be written or typed on a small sheet of paper, folded and placed between the lid and the fabric before tying down with ribbon.


  • 1 jar of Rainbow Cookie Mix
  • 1/4 cup (50g) salted butter, melted
  • 2 tablespoons of beaten egg
  • 1/4 teaspoon vanilla extract

How to make:

Preheat the oven to 180C/350F/160 Fan/Gas 4.

Place the contents of the jar of cookie mix into a mixing bowl and with a wooden spoon thoroughly mix all the ingredients together.

Mix the butter, egg and vanilla together and pour over cookie mix, stir until mixture is well blended and you end up with one big ball (you might need to use your hands) of cookie dough.

Break off walnut sized pieces of cookie dough and shape into balls, then place 2 inches apart on a non-stick cookie sheet.

Bake for about 15 minutes. Let the cookies cool for a minute or two before transferring to a wire rack to cool. Store cookies in an airtight container.

Note:  All ingredients measured with cups and spoons in the above recipe should be leveled off. I have also given the weights in grams for more consistency!

Before you go buying lots of jars, check one out first to make sure all the ingredients fit, variations on volume of jars can occur!

After adding the flour you might need to wipe the inside of the jar with a clean paper towel.

Once the jars are assembled they can be stored in a cool place for a couple of months. The brown sugar tends to clump up after some time so I suggest that you make sure you break up all the lumps with the back of a spoon before adding the liquid ingredients!

Check out all the other entries by clicking on the on this link “The Capers of the Kitchen Crusader”.

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