So, I’ve been in Singapore for about a week now. The weather here’s been pretty great – humid, but not unbearable; pockets of rain here and there in the afternoons, but they don’t last long. I’ll be picking James up from the airport in a couple of hours. He’s spent the last 5 days in Vanuatu on holiday with his family. I can’t wait to see him again! I hope everyone had a brilliant Christmas, and here’s to an awesome New Year ahead!
We made these delightfully moist, totally eggless and butterless honey cupcakes the other day before we parted ways. They’re pretty damn good. Studded with milk chocolate chips and slathered with copious amounts of green tea icing, these little cakes will definitely satisfy any sweet tooth. Obviously, you’ll want to pace yourself when eating these!
The honey acts as a great binder in place of eggs, and its addition allows for a ridiculously soft, gooey and sticky cake crumb that is wonderfully fragrant and beautifully golden. Of course, the vinegar in this recipe is used to react with the baking soda to give the cake batter the “lift” it needs during the baking process.
Chocolate Chip Honey Cupcakes with Matcha (Green Tea) Icing
recipe makes approx. 12 cupcakes / 24 mini cupcakes.
1 3/4 cups all-purpose flour
1/2 cup caster sugar
1 teaspoon baking soda
a pinch of salt
2/3 cup milk
1/2 cup grapeseed or canola oil
1/2 cup honey
2 tablespoons apple cider vinegar or white vinegar
1/2 cup chocolate chips
for the icing:
50g butter, softened
2 cups icing sugar
some hot water
1 teaspoon matcha powder
- Preheat oven to 180°C and line muffin pan with paper cases.
- In a small mixing bowl, combine the flour, sugar, baking soda and salt. Mix well, set aside.
- In a larger bowl, stir the milk, oil, honey and vinegar together.
- Add the dry ingredients to the wet ingredients and gently mix until just incorporated – a few small lumps in the batter is fine.
- Fold in the chocolate chips, then spoon equal amounts of batter into your prepared paper cases.
- Bake for approximately 18-20 minutes, or until the tops are firm and golden. Remove from oven and leave to cool completely.
Icing the Cupcakes
- To make the icing, whisk the butter and icing sugar together. Add small amounts of hot water as needed to make the icing less/more stiff.
- Once the icing is of a desired consistency, add the matcha powder and blend until icing is a uniform green colour.
- Frost the cupcakes and decorate them as you like!