So as many of you have noticed from my irregular absences, junior year (most important year yay!) seems to have gone down a very black, very deep, very rough hole. Classes that were supposed to be fun (yay!) have turned into review sessions of honors classes with Barron’s AP book by the side. Well prepared competitions have turned into large pits of corruption with various connections undermining every other part. Amusing activities that I do for more fun, have turned into hell-ish activities that I submerge myself in to forget the others.
At the end of the day, I always thank (insert a deity or deities here) that I created this blog when I was falling into another hole of similar size back in 8th grade. My naive, silly, crazy 8th grade self knew what she was doing! And now, I am in 11th grade, the same naive, silly, crazy self that founded this corner of the web 3 years ago -just a lot less smart. To say that this blog has been here when nothing else was, would be a sort of blog-deprivation, which is not ok.
Thus to celebrate the upcoming blogversery (3 years!) here are some gorgeous cupcakes that a friend begged me to make. That’s kinda-sorta a lie though. I promised her cupcakes back during the summer when I wanted a couple of AP books (gosh I was so happy at that time sigh) and I guess it was time that I paid. Lucky for her, I submerge myself into the kitchen when I come across depressing news and I came up with these absolutely gorgeous cupcakes. They’re literately one of the prettiest things I’ve ever made (well now you guys all know I usually make really ugly things 😐 ).
With spring break coming up, I’ll definitely be back soon, hopefully with something caffeinated, chocolaty, and loaded with sugar. (and also a less depressing post 😛 )
Coconut Frosted Strawberry Matcha Cupcakes
For the cupcakes
- 5 eggs
- 1/2 c sugar
- 2 tsp honey
- 1 c flour
- 2 tbsp matcha
- 4 tsp boiling water
- 3 tbsp milk
- 3 tbsp butter
- 1 cup butter
- 2/3 coconut cream coconut cream from a can of full fat coconut milk
- 1 cup powdered sugar
- 3 tbsp maple syrup
- 1 cup strawberries
- 2 tbsp water
For the cupcakes
Preheat your oven to 325F and line at least 12 cupcake tins.
Beat the eggs with the sugar and honey until very fluffy and light in color.
Meanwhile, mix the matcha with the boiling water until lumpless and add in the milk. Add in the butter and warm until the butter is melted.
In the egg mixture, fold in the flour until almost no lumps remain. Add in the warm milk matcha mixture and fold with care until thoroughly mixed.
Fill the cupcake tins 3/4 full and bake for 20 minutes or until a toothpick comes out clean.
For the frosting
Beat the butter and coconut cream until light. Add in the powdered flour and beat for 5 minutes or until snow white and light as a cloud.
For the strawberry filling
Mix all the ingredients together in a saucepan over medium heat and cook until completely soft and thick.
Make a hole in the cupcake with an icing tip, knife, etc. Pour in a teaspoon of the strawberry filling and pipe or spread as much frosting as desired on top.