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.

How To Make Tea Smoked Salmon - Swimming Up Screen -

Does anyone need to tell you how healthy and power-packed Salmon is with Protein, Omega 3 and Vitamin D for our bodies, brain function and structure? I've had Western and Eastern doctors confirm the importance of Salmon, and praise it as one of the best foods we can consume. Oddly enough, it's good for us AND it taste good. Tea Smoked Salmon

With so many easy ways to prepare Salmon (poaching, roasting, curing, frying it, making it into a salad, etc.), how could you ever get bored? One of my favorite preparations is a simple, in-house tea smoking. Ever since we played around with this method in Culinary School, I've been teaching and preaching about its fun and smokey goodness, mostly unsolicited. So, I thought it was about time I talked about it here in the blog. If I'm honest, I have to say I didn't used to be a fan of this fish. I realize now, that I had generally eaten it over-cooked, unseasoned, or probably just a mealy farmed and unfortunate version of this historical creature.

If you haven't tried Salmon this way (Tea Smoking), take a little time and follow this pictorial lesson. It makes a great family meal, a crowd impressing party platter, and you can prepare it a day or so ahead of time. In my How-To, I'm using an enamel covered iron casserole pan, but I've used Oven-proof casserole pots, cast-iron double skillets, and even thick baking pans.

HOW TO TEA SMOKE SALMON FILLET:

Here are the ingredients:

1 Wild Salmon Fillet (I used 1 1/2 lbs here, but you can use less )
1/4 cup Tea Leaves (make it a smokey blend ie., Lapsang Souchong)
1/2 cup uncooked Rice
3 Tbls. Brown Sugar
Orange or Lemon Rind (1 large piece or several smaller)
Fresh Herbs as available (thyme, chives, oregano, etc)

Mix all the ingredients (except the Salmon), together in a bowl.

STEP 1) Season the Salmon with a rain of salt and fresh ground pepper on all sides.

STEP 2) Choose a heat resistant, oven proof casserole or pot, including a wire rack or grill that fits inside.

STEP 3) Line the pot (underneath the grill or rack) with Aluminum Foil, using enough to extend off the sides in both directions.

STEP 4) In the center (beneath the grill or rack) add the mixture of the smoking ingredients
STEP 5) Place the casserole over a Med/High temp and heat until you see a bit of smoke rising from the center of the smoking ingredients. Then place the seasoned Salmon (SKIN SIDE DOWN) on top of the grill or rack, close the casserole with its lid, and wrap the whole lid with the extended foil.
STEP 6) Turn the heat down to Med. and continue to cook for about 15 minutes (less if you used a smaller piece of Salmon). Carefully remove the whole pan from the heat and allow to rest (off the heat, but still covered) for 10-12 more minutes. Then, very carefully undo the foil from the pan and lift the lid. Your Salmon should be juicy, and smokey pink/brown.
STEP 7) Allow the Salmon to sit open for a few minutes before you gently remove it with a long fish spatula to a prepared plate.

SERVING SUGGESTION:

A platter sprinkled with Mache Greens or Arugula and Lemon slices makes a great presentation. If you need to hold it for a day or so, allow it to cool completely, then wrap tight in plastic to hold in the refrigerator.

EASY EASY CLEANUP:

Remove the grill or rack to the sink for cleaning.
Fold up the used foil paper and TOSS IT AWAY - could that be any easier? Right?
One of the keys to the amazing smokey taste is using good tea leaves, and a nice dark flavor. You can also smoke the Salmon with lighter tea, even an Earl Grey or a Tisane with Lavender or Citrus if you want a flavor that makes a great Salmon Salad or Mousse.

Hope you have as much fun as I have doing this method. I'd love to hear about it. Thanks for stopping by here.