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.

Best Chocolate Cupcake Recipe with Champagne Buttercream

Not kidding, this has become my favorite all-time best Chocolate Cupcake Recipe. Although, I made these "Message" cupcakes for Valentines - the cupcake, itself, is my Go-To recipe. POM COCOA CUPCAKES
with POM CHAMPAGNE BUTTER CREAM

Do you have those "Go-To" things in life? I have a couple pairs of pants that I've had for a thousand years. I call them my "uniform" because I wear them so often for hanging around, cooking, and working on projects. For some reason, even when other clothes seem to shrink (it's not me gaining weight, of course) or get loose (because I've lost weight, of course) - these uniform pants fit no matter what. This particular Chocolate Cupcake recipe is like that for me. I have the ratio of ingredients in my head and sometimes I'll experiment with additions (like the wonderful Pom Juice) or I'll substitute the buttermilk for sour cream and adjust the flour, or experiment with the type of flour and adjust the oil, etc.. but I'm always starting with the "Go-To" version.

Today, these cupcakes are doing double duty because POM is generously giving money to the AMERICAN HEART ASSOCIATION (AHA) based on these cupcakes and some other gorgeous ones that have been submitted. Before you run off and make these (because you really should, they're cocoa-licious), click the button HERE and then click on like my POM COCOA CUPCAKE to help me raise money for AHA and have a chance at prizes.If you're reading this on Valentine's Day - I wish you a HEARTFELT day of feeling loved and if it's not Valentines day for you - I wish the same thing - - we need it everyday, right? Love is the "Go-To" place - the "uniform" I'd like to wear everyday...while eating cupcakes. :D

Click LIKE for my cupcake to win the POM cupcake contest
and give money to the American Heart Association

INGREDIENTS

POM COCOA CUPCAKES: (makes 12 cupcakes)

1 1/3 c. cake flour
1/3 c. cocoa
1 c. sugar
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. buttermilk
2 eggs
1/2 cup Pom juice (Pomegranate - or you can use water)
1/3 cup oil

POMEGRANATE CHAMPAGNE BUTTERCREAM

1/2 c. butter (room temp)
2 Tbls. champagne
4 Tbls. Pom Juice (Pomegranate Juice, or you can use another flavor)
2-4 cups powdered sugar

DIRECTIONS

CUPCAKES:

1) In your mixing bowl, mix together the Flour, Cocoa, Sugar, Baking Soda, Baking Powder, and salt.

2) In a separate bowl, whisk together the Buttermilk, Eggs, Oil, and Pom Juice.

3) Pour the liquid ingredients into the dry ingredients and using the paddle attachment, combine all ingredients on low for 2-3 minutes.

4) Ladle batter into each cupcake liner about 2/3 full, bake at 350F for 12-16 minutes until center is spongy.

FOR FROSTING:

In your mixing bowl, beat butter until light and fluffy. Add in Champagne and Pom juice and continue beating for 1 minute. Add powdered sugar, gradually, and continue beating until desired consistency for frosting.