Hello Spring! We couldn't be more happy about your arrival, yet you look and feel so much like your cousin, Winter...BRRRR.
As we wait for pops of colour to push their way up through the snow-drenched earth, I've cultivated a few blooms of my own to welcome Spring's arrival - which is officially tomorrow. Best part, these Spring blooms are all edible!
Mounds of smooth, rich, light Passion Fruit infused Swiss Meringue Buttercream piped in rose, buttercup, pompom, ferns and dahlia add just the needed sweetness to the Matcha Green Tea cupcakes beneath.
I made these three weeks ago, along with their mini cacti counterparts - my contribution to a farewell potluck at work to send one of our interns off to medical school (in the not-so-distant future, we hope). The very best to you, Kate!
These types of piped cupcakes are nothing new - similar floral styles can be found pinned across many Pinterest boards. I've just always wanted to give them a try. Now I have!
The cupcakes they covered, however, were another of my coconut flour experiments. A simple blend of matcha green tea, coconut oil, coconut flour, eggs, coconut sugar and vanilla beans that was very low on the sweet meter. This made them the perfect base for my Passion Fruit SMBC. YUM!
Before the sweets, I enjoyed a number of dishes made by my colleagues (a few are shown above). All so very tasty and some I intend to recreate.
Here are links to the various tips I used to create these Matcha Passion Fruit Spring Cupcakes:
Wilton #125 - held at different angles to pipe the Rose and the Buttercup
Ateco #81 - to pipe the dahlia
Inox #8 - to pipe the pompoms (not on Amazon, but it looks like a closed French tip)
Wilton #352 - to create the fern
Wilton #8B - to pipe the mini cacti (as shown on my Instagram)
So until Spring graces us with warmer, prettier outdoors, go ahead and create your own indoor blooms of the buttery, sweet variety! Have a wonderful Wednesday! I'll see you back here in a couple days for some shabby chic macarons.
More Matcha Munchies:
Servings: 24
Ingredients
Cupcakes
- 180 g organic coconut flour 2 cups
- 4 g baking powder 1 tsp
- 28 g Matcha green tea powder 2 ½ tbsp
- 215 g coconut oil 1 cup
- 230 g organic coconut palm sugar 1 cup
- 12 large eggs room temperature
- 4 g vanilla bean paste ½ tsp
Buttercream:
- 300 g liquid egg whites 1 ⅓ cup
- 500 g granulated sugar 2 ½ cups
- 680 g unsalted butter 3 cups
- 5 g Tahitian crushed vanilla beans 1 tsp
- pinch of salt
- 87 g Passion Fruit Compound ¼ cup
Instructions
- Preheat oven to 350ºF and line the muffin tins with paper cupcake liners.
- In a medium bowl, sift together the coconut flour, baking powder and matcha powder. Set aside.
- In a separate bowl, whisk together the coconut oil, sugar, eggs and vanilla bean paste, until combined.
- Add the flour mixture to the egg mixture and fold until fully incorporated.
- Scoop into the cupcake liners using a small ice-cream scoop for the minis and a regular size scoop for the larger cupcakes, filling each about half way.
- Bake the mini cupcakes for 15-20 minutes and the larger for 25-30 minutes. This may differ based on your oven, so keep an eye on them as they bake.
- Insert a cake tester (or toothpick) into the center to test for readiness. When it comes out clean, they are ready!
- Remove from oven and allow to cool in pan on a cooling rack for about 10 minutes before transferring them directly onto the cooling rack.
- Allow to cool completely before decorating.
To make buttercream:
- Using a clean towel and some lemon juice or vinegar, clean your mixing bowl, whisk attachment and any other utensils you will use, to remove any traces of grease.
- Fill a heavy duty pot about a quarter of the way with water and place on the stove over medium heat to simmer.
- Add egg whites, sugar and salt to the mixing bowl and whisk together lightly with a hand whisk, just until combined. Fit the bowl onto the pot, ensuring the bottom of the bowl is not in contact with the water in the pot. Insert a thermometer. Whisk the egg white mixture constantly, but gently, until temperature reaches 160°F.
- Once at the correct temperature, remove carefully from heat, wipe the moisture away from the bottom of the bowl and transfer mixing bowl to the stand mixer. With the whisk attachment, begin to whip the meringue until it is thick, glossy, and the bottom of the bowl is no longer warm to the touch.
- Do not begin adding butter while the bowl is still warm.
- Switch from your whisk to paddle attachment and with mixer on low speed, add butter cubes, a little at a time, until incorporated. Continue to mix until it has reached a silky smooth texture.
- Add vanilla beans and passion fruit compound, continuing to beat on low speed until well combined.
- Pipe onto cooled cupcakes and enjoy!!
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
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