Green Tea & Lemon Cupcakes with Green Tea Frosting

My fiance came home one day and told me that I should try making green tea cupcakes because he had them at work a while back and they were simply divine (he is always giving me ideas). Well, it turns out that you need matcha to make green tea cupcakes, and our grocery store doesn't sell it. So, I decided to make a trip into town to my favorite health food store and they had two different kinds, one that was £28.99 and one that was £3.99. Which one would you buy? I went with the £3.99 one and I think my cupcakes came out just fine (the lady that worked there told me the more expensive one was better quality, but it was just too much for such little quantity, and that's why I chose the less expensive one). Give these bad boys a try, I dare ya!

*Makes: 16 cupcakes, give or take

Ingredients

For cupcakes:

• 2 cups (260g) all purpose flour
• 1/2 tbsp baking powder
• 1/4 tsp salt
• 6 oz (170g) butter, at room temperature 
• 1 1/2 cups (300g) granulated sugar
• 2 eggs + 1 egg yolk
• 2/3 cups (160ml) milk
• 2-3 tbsp matcha powder
• 3-4 tbsp lemon juice

For frosting: 

• 6 tbsp butter at room temperature
• 8 oz (230g) Philadelphia cream cheese
• 4 cups (520g) powdered sugar
• 1 tbsp milk (if needed)
• 2-3 tbsp matcha powder (depending on how much you want to add)
• 1-2 tbsp lemon juice 

Gluten Free Lemon Poppy Seed Muffins

It's been over a week since I stepped foot in our kitchen (we were on vacation so it wasn't by choice) and after being home and doing loads and loads of laundry, I couldn't resist baking any longer. I decided to return to baking by making some lemon poppy seed muffins, and making them gluten free of course. While away, I also decided that I want to keep cooking and baking gluten free, but still bake with gluten for those who don't have a sensitivity. So I will be doing both now! Anyway, these are my lovely gluten free lemon poppy seed muffins with lemon icing (if you love lemon, this icing just tops it off!) Go ahead and give them a try!

*Makes: 12 muffins

Ingredients

For dough:

• 2 cups (280g) gluten-free plain flour
• 1 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (150g) sugar
• zest 1 lemon
• 2 teaspoons (or more) of lemon juice
• 2 tablespoons poppy seeds
• 8 tablespoons (120g) butter, at room temperature
• 1 cup (220g) sour cream
• 2 large eggs, beaten

For lemon icing:

• 3 tablespoons of confectioners sugar
• 2 teaspoons of lemon juice (give or take)