Green Tea Cupcakes from the Hummingbird Bakery…

Hummingbird Bakery

It’s been a fabulous last week or so with what really does seem to be the long awaited arrival of spring. During the end of the Easter holidays Lily, Arthur and myself even managed a couple of impromptu picnic lunches on the beach! With the promise of many sunny days to come, I plan to eat al fresco as often as I can, even if it is just a snatched 20 minutes in the park with a flask of tea and a cake. As luck would have it the wonderful Hummingbird Bakery have just launched a lovely new spring range of cupcakes that would suit such an indulgent occasion.

Their new collection is based on delicious hot beverages from around the world. With a new flavour for every day of the week, visitors to The Hummingbird Bakery will find everything from time-honoured coffee flavours to the trendiest teas, all transformed into delicious cupcakes. These gastronomic treats will be available daily from now until the end of June – so there is plenty of time to try out every flavour.

Hummingbird Bakery

Monday – Earl Grey Tea Cupcake
Cure the Monday blues with an archetypal British flavour. This cupcake features a deliciously light Earl Grey tea infused sponge and is iced with a delectable Earl Grey tea frosting.

Tuesday – Hot Chocolate Cupcake
Chocolate drinks have been evolving since Aztec times and this spring, The Hummingbird Bakery has a new twist on Hot Chocolate with the Hot Chocolate Cupcake – a deliciously moist chocolate sponge with a sumptuous hot chocolate flavoured frosting.

Wednesday – Green Tea Cupcake
For some mid-week Zen, visit The Hummingbird Bakery for an Asian-inspired Green Tea Cupcake. This cupcake is made with Shinzo Japanese Green Tea, a premium green tea from Japan, and features a green tea sponge and fresh green tea frosting.

Thursday – Red Bush Tea Cupcake
A flavour savoured by South Africans for generations, this take on Red Bush tea includes a cupcake sponge infused with red bush tea and is topped with a subtle red bush tea frosting.

Friday – Mocha Cupcake
For a Friday treat, the French inspired Mocha flavour is a cupcake you can really sink your teeth into. The Mocha cupcake features a rich coffee flavour infused in chocolate sponge and is topped with a delicious chocolate coffee frosting.

Saturday – Espresso
True lovers of Italian coffee will appreciate The Hummingbird Bakery’s Saturday special. This Espresso infused cupcake has a bold coffee flavoured sponge that is smothered in espresso frosting.

Sunday – Fruit Tea Cupcake
A true American original, the Fruit Tea cupcake features raspberry, cranberry and elderflower fruit flavours in its delicious sponge and is topped with a light fruit tea frosting. The Fruit Tea cupcake is the perfect treat at the end of a weekend.

The Hummingbird Bakery’s new line of Hot Beverage cupcakes are priced starting from £2.25 and are available at all three locations in London: Portobello Road, South Kensington and Soho, where all who are young at heart can stop by to indulge in their favourite and authentic retro cakes and pies. If you aren’t lucky enough to live close to one of these locations you could try your hand at baking a batch of cupcakes at home. This recipe for their green tea cupcakes is rather decadent and would be a great for a mid-morning treat. However, there are further heavenly recipes in their cookbook, that I have found to be a worthy addition to my cookbook library. For further information on the Hummingbird Bakery go here.

Until next week, enjoy the sunshine! Louise x

Green Tea Cupcakes from the Hummingbird Bakery
For the cake
120ml whole milk
3 green tea bags
100g plain flour
20g cocoa powder
140g caster sugar
1 1/2 tsp baking powder
a pinch of salt
40g unsalted butter at room temperature
1 egg
1/4 tsp vanilla extract

For the green tea frosting
250g icing sugar, sifted
80g unsalted butter at room temperature
20g Matcha green tea powder, plus extra to decorate (you can buy this from tea shops and specialist Asian supermarkets).
25ml whole milk
a 12-hole cupcake tray, lined with paper cases

Makes 12

1. Put the milk and green tea bags in a jug, cover and refrigerate for a few hours, or over night if possible.

2. Preheat the oven to 170C (325F) Gas 3

3. Put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on a slow speed until you get a sandy consistency and everything is combined.

4. Remove the green tea bags from the infused milk and combine with the egg and vanilla extract. Slowly pour half into the flour mixture, beating well until all the ingredients are well mixed. Turn the mixer up to high speed and beat well to make sure there are no lumps. Turn the speed back down to medium-slow and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth.

5. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

6. For the green tea frosting: Beat together the icing sugar, butter and Matcha powder in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on a medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to a slower speed. Slowly pour in the milk, then when it is all incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes.

7. When the cupcakes are cold, spoon the frosting on top and decorate with a light sprinkling of Matcha powder

Author: Rohini Wahi

Rohini is a London based freelance journalist and trend forecaster for the design industries. She has worked for Elle Decoration, Living Etc, Houzz and Design Sponge amongst others.

She loves a period drama and keeps a tidy home. Launched in 2007 The Beat That My Heart Skipped focuses on home inspirations, design trends, lifestyle and food – coupled with an insight into Rohini’s work and home life – from key picks at trade shows to styled weekend soirees. To contact Rohini for queries, work for hire or just to say hi drop her a line at mail@rohiniwahi.com

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  1. […] If you’re interested to try it yourself, you can find the recipe on this blog. […]

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