Hojicha Cupcakes for Halloween
Halloween was made for fun in the kitchen so making some Halloween Hojicha Cupcakes is a great way to enjoy these subtly flavoured little gems. You may not know much about hojicha - it actually starts out its life as Japanese green tea but instead of a slow drying process to preserve the colour of the leaf and the high caffeine content, the leaves a roasted and dried to a dark brown colour. The result is a woody, nutty flavoured tea with a very low caffeine content, making hojicha an ideal drink for dinner and later in the evening.
Like its green tea cousin, you can also use hojicha in baking. It imparts a rich but quite subtle flavour to cupcakes. cookies and the like and becuase of its colour, it gives your baking a lovely deep, teak brown finish.
I use Hojicha powder for baking and it's what I used in my hojicha cupcake recipe. You can find hojicha powder available online quite easily. My Hojicha powder was from https://hojichalab.co.uk/?srsltid=AU7gw4WW9BaLpkwpkSFxMAT1CxHR0stvXcBkFSpXCBb-kl4LClHzclPJ
I like to think my Hojicha Cupcakes make a great treat for the witching hour, or just about any hour!
If you would like to try this recpe out, you can find the Youtube tutorial by clicking on Hojicha Cupcakes for Halloween or by scrolling to the bottom of the page. The written recipe is just below.
Happy baking! Kurumi XXXX.
Ingredients:Makes 6-7 cupcakes
150g / 5 oz plain flour
90g / 3oz sugar
2 tsp baking powder
1.5 tbsp hojicha powder
1 egg
70ml / 2.5 floz sunflower oil
100ml / 3.4 floz milk
a dash of salt
For the topping:
1 tub ready made butter cream
Some sprinkles
Halloween faces
7 cupcake cups
Oven 180’C / 356’F (fan) for 15 minutes
How to:
Put the plain flour, sugar, baking powder and hojicha powder into a sieve over a large bowl, Gently sieve everything into the bowl, then set aside.
Break the egg into a large bowl and whisk. Then, add the sunflower oil and whisk the egg and the oil together. Continue whisking while adding the milk. Last, add a dash of salt.
Next, add the dry ingredients into the milk mixture Use a large spoon to mix everything together into a smooth, creamy paste.
Preheat your oven to 180’C / 356’F.
Spoon the cupcake mixture into 6 - 7 cups. Bake them in your preheated oven for about 15 minutes.
When the time is up, check the cupcakes using a skewer. If the middle is still raw, then cook for +/- 3 minutes loner until baked through.
Wait until the cupcakes are cooled down, then decorate with the butter cream, sprinkles and some scary Halloween faces.
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