kurumicooks
Japanese Home Cooking
About the Recipe
You may not have come across hojicha before - you can think of it as the roasted tea leaf cousin of green tea - it starts out as green tea but the roasting turns the leaves a deep brown. Hojicha is great for drinking but also good for baking where it imparts a subtle nutty, woody flavour to cakes, muffins and the like.
Ingredients
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
Preparation
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.