BeaterBlade+ & Green Tea Cupcakes
You’ve all heard of love at first sight haven’t you? I was totally in love when I first saw this product:
The lovely Kim from Fully Baked contacted me to see if I was interested in giving the BeaterBlade+ a test run, as they were launching the product to the Australian and New Zealand market. Of course I was most excited because the standard KitchenAid attachment mixes well, but you have to stop the mixing quite often, scrape down the sides of the bowl with a spatula, resume mixing, stop, and repeat. This can get quite annoying, and can be very time consuming.
You can also check out youtube footage of the attachment in action here.
The attachment is also available for the tilt head models retailing for $55.95. The lift head attachment retails for $59.95. The Fully Baked website is currently under construction, but if you would like to contact Kim about buying one, please contact me and I will supply her contact details to you.What did I bake though? I tried green tea cupcakes, they have to be healthy if they have green tea in them right? I can only wish!
I decided to not bake in cupcake cases for a change, but instead give my new baby bundt tin a try. The recipe states it makes 24 cupcakes, but I think they were a bit ambitious, and would probably make about 15. It also says to top with Japanese sweet red beans, but I’m afraid I don’t normally stock these in my pantry, so cachous makes a reappearance.
To be honest, couldn’t really taste any green tea in these babies. Mum suggested I should try a stronger green tea, but I’m not sure which ones would be stronger. If you have any idea, please let me know! If you didn’t tell anyone they were green tea flavour they wouldn’t know, they would just ask you why they have a green tinge to them. They were more vanilla-y then anything, but still a nice fluffy cake. I preferred mine without the cream, not sure if I will make these again, not unless I find a stronger green tea powder.
Green Tea Cupcakes
1/2 cup milk
3 teaspoons matcha (fine green tea powder)
185g unsalted butter
3/4 cup caster sugar
1 teaspoon vanilla extract
1 cup self-raising flour
1/4 cup plain flour
45g Japanese sweet red beans, to decorate
1 cup whipping cream
2 tablespoons icing sugar, sifted
1. Preheat the oven to 180°C / 160°C fan-forced. Line 24 standard muffin holes with paper cases.
2. Place the milk in a saucepan and bring just to the boil. Remove from the heat and whisk in the matcha. Allow to cool.
3. Beat the butter, sugar and vanilla together with electric beaters until light and creamy. Add the eggs, one at a time, beating well after each addition. Sift the flours together and fold in alternatively with the milk mixture. Divide the mixture evenly among the cases. Bake for 10-12 minutes, or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool.
4. Beat the cream and icing sugar until stiff peaks form. Decorate each cake with cream and sweet red beans.