What's the last thing you baked?

Green Tea Cupcakes. Yum!

Green Tea Cupcakes. Yum!

Interesting.  I've never had one.

Green Tea Cupcakes. Yum!

I *NEED* the recipe. Please. The photo made my heart race! 

I *NEED* the recipe. Please. The photo made my heart race! 

Here you go...I just got the Hummingbird Cake Cookbook from the Bookpeople and I tried this one first. I might do coconut later this week!
Green tea cupcakes
120mL whole milk
3 green tea bags
100 grams plain flour
20 grams cocoa powder
140 grams caster sugar
1 1/2 teaspoons baking powder
a pinch of salt
40 grams unsalted butter (at room temperature)
1 egg
1/4 teaspoon vanilla extractGreen tea frosting:
250grams icing sugar, sifted
80grams unsalted butter (at room temperature)
20 grams matcha green tea powder, plus extra to decorate
25 mL whole milka 12-hole cupcake tray, lined with cupcake cases
Put milk and green tea bags in a jug, cover and refrigerate for a few hours, or overnight if possible.
Preheat oven to 170°C/325°F (Gas 3).
Put the flour, cocoa powder, sugar, baking powder, salt and butter in a bowl and beat on a slow speed with an electric whisk until you get a sandy consistency and everything is combined.
Remove the green tea bags from the infused milk and combine with the egg and vanilla extract. Slowly pour half into the flour mixture, beating well until all the ingredients are well mixed.
Turn the mixer up to high speed and beat well to make sure there are no lumps. Turn the speed back down to medium-low and slowly pour in the remaining milk mixture.
Continue mixing for another couple of minutes until mixture is smooth.
Spoon the mixture into the cases until 2/3 full and bake in the preheated oven for 20-25 minutes, or until sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to slightly cool in the tray before removing to wire cooling rack to cool completely.
When cupcakes are cool, spoon the green tea frosting on top.
Green tea frosting:

Beat the icing sugar, butter and matcha powder together with an electric mixer on medium-slow speed until the mixture comes together and is well mixed.
Turn the mixer down to a slower speed. Slowly pour in the milk, then when it is all incorporated, turn the mixer up to high speed.
Continue beating until the frosting is light and fluffy, at least 5 minutes.
Decorate the cupcakes with frosting and light sprinkling of matcha powder.

Here you go...I just got the Hummingbird Cake Cookbook from the Bookpeople and I tried this one first.

Yay - another Hummingbird baker I saw that someone else had made the Brooklyn Blackout cake and I wondered if it was from the same book.

If anyone is interested they have their own facebook group where they give out hints and tips and if you're having any trouble with their recipes you can ask them questions and they always reply. Plus people (myself included) post pictures of their creations and they look yummy!

Where did you find the matcha powder in the UK?  My husband would love these, but I haven't found the powder.

I made a lemon cake, which was nice, but then you made a simple syrup with the lemon juice and poured it over the cake.  Now it is kinds gross, I don't want semi-predigested cake.  Yuck.

Yay - another Hummingbird baker I saw that someone else had made the Brooklyn Blackout cake and I wondered if it was from the same book.

If anyone is interested they have their own facebook group where they give out hints and tips and if you're having any trouble with their recipes you can ask them questions and they always reply. Plus people (myself included) post pictures of their creations and they look yummy!

I've read a lot of reviews about that Hummingbird bakery cookbook, apparently it's awash with errors, like 1tbsp instead of 1tsp and recipes that just don't work etc.

Have you found that or are you okay? I have a lot of matcha powder I could do with using up, and those cupcakes look lovely racheeee

Just baked a red pepper and mushroom crustless quiche for lunch. Yummy.

I've read a lot of reviews about that Hummingbird bakery cookbook, apparently it's awash with errors, like 1tbsp instead of 1tsp and recipes that just don't work etc.

Have you found that or are you okay? I have a lot of matcha powder I could do with using up, and those cupcakes look lovely racheeee

I've found it to be fine, i think in the earlier versions there were a few errors that have been corrected since, they also have a section on their website that clears up any errors from early versions.I have made a few things from the book and each have been delicious

I've read a lot of reviews about that Hummingbird bakery cookbook, apparently it's awash with errors, like 1tbsp instead of 1tsp and recipes that just don't work etc.

Have you found that or are you okay? I have a lot of matcha powder I could do with using up, and those cupcakes look lovely racheeee

I only made the one recipe, but the amounts they make are so odd...so this one made 11 small cupcakes...really small ones. And, it called for 20 g of matcha in the icing, my whole container was only 30g...so I just used a small amount. I am going to try another recipe this weekend, I will let you know.

Gluten free chocolate chip cookies. They're yummy!

Chocolate cookies with peanut butter in the middle.  They turned out fab.

Purple Ra-ra could you post the recipe, or a link to it?  There is a GF person in my office and I like to make treats for everyone. 

I used this recipe: http://www.foodnetwork.com/recipes/alton-brown/the-chewy-gluten-free-recipe/index.html

This was the first time I'd tried this recipe and I will say, it's a LOT of sugar, I think next time I'll use less sugar, they are delicious, but very sweet. I also don't have a stand mixer so I did it all by hand, but it was easy.  I also weighed everything rather than using cups, but that's the way I've always done it! Hope your & your colleague enjoy them 

Chocolate cookies with peanut butter in the middle.  They turned out fab.

These sound delicious by the way!

this is my version of baking...Chex Mix while jamming out to Kenny Chesney

I have this in the oven currently: http://allrecipes.com//Recipe/best-ever-caramel-apple-crisp/Detail.aspx

Planning to serve it with cold custard later   I did make some changes based on the comments.  I greased the pan, used Carnation Dulce de Leche instead of making caramel sauce, put the caramel over the apple mixture and then crumble on top of it, used small apples so it would fit in the pan.  Smells delicious!