Matcha Green Tea Cupcakes with Matcha Green Tea Butter Frosting

Matcha Green Tea Cupcakes with Matcha Green Tea Butter Frosting

The Matcha Green Tea Powder in these cupcakes and frosting make these baked goods a healthy way to have dessert. That's my story, and I'm sticking to it.I've been enamored with Matcha Green Tea powder for a few years. I've used it in many meals, catering menus and food gifts. In this blog I've posted recipes for Matcha Green Tea Donuts, Green Tea Croquembouche, and Ice Cream Bombe. I also contributed a recipe for Matcha Green Tea Marshmallows in the cook book to benefit Japan's rebuilding, called Peko Peko.

Recently I made these Matcha Green Tea Mini-Cupcakes for a "Hollywood Benefit" and topped them with edible gold for a little glamour. Then, oops, I made a few too many, what will I ever do with the extra? I guess I'll have to just keep them here in case someone at home (ME) would want one (SEVERAL) for lunch (and ALL DAY.) It's okay, they're a "healthy" dessert. Sorta. Here's the true healthy part:

Matcha Green Tea is a special crafted tea from Japan. It is grown in an elaborate process involving tender plants covered at a certain time to protect the chlorophyll and keep the leaves soft and dark green. Then it's steamed, dried and ground by stone (and sometimes machine) to create the fine brilliant green powder. Matcha Green Tea is not just tea made from brewing the leaves in water, but you are actually drinking the powdered tea leaves, so the benefits are multiplied. Matcha is full of antioxidants, nutrients, fiber and chlorophyll. It can be used as a tea, or as an ingredient for baking, sauces and other drinks.

Matcha has a long history in Japan that includes traditional ceremonies and the correct way to whisk and serve Matcha Green Tea. As with all teas, there are degrees or grades of Matcha based on the age and processing of the ground tea leaves.Many people drink Matcha Green Tea every day. If you have never tried it, or think you didn't enjoy it the first time, keep one rule in mind: Preparation is crucial. Like all fresh quality tea, the temperature of the water, the timing of the brew and the handling of the preparation can make the difference between a delicious cup of tea or a bitter misunderstanding of the libation.As luck would have it, these were also made just in time for this month's LET'S LUNCH bunch. The theme is GREEN and you can't get much greener than Matcha Green Tea Powder. My growing group of virtual lunch pals from all across the globe have even more inventive GREEN food in store for you, so check them out on twitter at #LetsLunch (and a list to be here soon):

Monday Morning Cooking Club - Avocado Dip
A Cook and Her Books - Green Bean Soup
Cowgirl Chef - Notos Pesto
Hapa Mama - How To Brew a Better Pot of Tea
Spice Box Travels - Eat More Kale Chips
Burnt Out Baker - Even Greener Green Chorizo
Wok Star - Honey Ginger Wok Brussel Sprouts
Zest Bakery - Pandan Tapioca with Coconut Cream
Geo Fooding - Asparagus with Poached Egg
Maria's Good Things - Brussel Sprouts Slaw
Joe Yonan - Winter = Wood

Recipe: Matcha Green Tea Cupcakes
(makes about 48 mini-cupcakes)

2 cups Flour
1/2 Tablespoon Baking Powder
1/4 teaspoon salt
6 ounces Butter (soft or room temperature)
1 1/2 cups Sugar
2 Eggs + 1 Egg Yolks
2/3 cup Milk
2 Tablespoons Matcha Green Tea

1) In a bowl, sift the flour, salt and baking powder together. Hold.
2) In a cup, mix the milk and Matcha together. Hold.
3) In a Mixing bowl, beat the butter and sugar together until creamy and fluffy, about 5 minutes.
4) Add the eggs, one at a time, beating well after each one.
5) Add the flour mixture and the milk/tea mixture to the batter, alternating and beating well after each one.
6) Spoon out into cupcake papers placed in muffin baking tins, filling 3/4 full. Bake at 350F for about 20-25 minutes (a little less if making mini-cupcakes)Recipe: Matcha Green Tea Butter Frosting

1 Cup Butter (2 sticks) soft
1/4 Cup Cream
4 Tablespoons Matcha Green Tea
4-5 Cups Powdered Sugar

1) Mix the Matcha with the Cream into a paste.
2) Beat the butter until light and smooth, then add the Matcha paste.
3) Sift the Powdered Sugar and beat into the butter mixture 1 cup at a time until it reaches the spreading consistency desired.

Carrot Top Pesto? You Must Be Joking.

After carefully turning over several bunches of carrots at the Farmer's Market, you finally choose the brightest orange/purple/white/green ones that "speak" to you. Then, just as you're reaching for your money, the busy bagger says, "you don't want the top greens, right?". And you answer....."YES, I DO want the top greens. " Or at least in the future maybe you'll answer that way.

I grew up next to my grandparent's survival farm in North Carolina (a long way from California where I live now.) My grandparents used every last morsel of everything they raised, planted, or caught. That included frying the weirdest parts of unlucky possums (even I can't go that far.) They would not have thrown away any greens from anything. The greens would have been used as seed, feed or filler. With that spirit in mind, I have been on a quest to find ways to use carrot top greens and one of the more successful uses is Carrot Top Pesto.

We all know how nutritious carrots are (and if you have never had a fresh carrot pulled out of the ground by your local farmer, then you really haven't tasted carrots. Give it a try, even kids will like those sweet, warm, flavorful root-popsicles.)
But what about the carrot greens? According to the Carrot Museum (who knew?), these feathery greenies contain a crock full of Vitamin K which the actual carrots don't even have. Not to mention Potassium AND...Chlorophyll which combats tumours, cleanses our blood and glands and even heals injuries. Years ago, folks would chew on the carrot greens as a breath freshener which is nice since they didn't take a bath except for once a month-- so at least something was clean.
Besides this pesto, you could throw carrot greens into your next smoothie for a boost, chop some and sprinkle over a salad for a spicy/bitter edge, or even boil the greens and strain to make a tea (that one took some honey for me.) Make the most of everything you got, right?
Carrot Top Pesto is all about that.

CARROT TOP and toasted walnut PESTO

1 bunch carrot greens (organic, washed, and loosely chopped)
1 clove garlic
1/2 onion chopped
1 tsp. crushed red pepper
1/2 cup toasted walnuts
1/4 cup chopped italian parsley
1/4 cup grated parmesan cheese
1 cup olive oil
salt and pepper to taste

In a saute pan, heat 2 tbls of the olive oil over med. heat. Add the onions and loosely chopped carrot greens. Heat the greens and onions just til wilted (about 2 minutes). Remove from heat and let cool for a few moments.
In a blender, add the garlic, crushed red pepper, salt, pepper, walnuts, parsley, cheese, carrot greens mixture and half of the left over olive oil. Puree in pulses. Add the rest of the olive oil as needed to make a loose paste. Taste and adjust seasonings and oil.
Serve over prepared pasta, as a garnish for soups, or as a sandwich spread.
Keep in container in refrigerator for several days, or freeze for several weeks.

Send me pics of how you used the Carrot Top Pesto. Enjoy!