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.

Ice Cream Cake; It's the Bombe - Daring Bakers July 1010

I scream, you scream, we all...should stop screaming and eat!

Matcha Swiss Roll Cake w/Raspberry Curd
and Raspberry Ice Cream Bombe

I sincerely tried to make that title shorter, but could not bear to leave any of the delicious flavors out.

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.-

After making my Watermelon Pickles, I was still inspired by those summery colors of greens and pinks with dark chocolatte specks. If you look at the pictures with your eyes crossed just a bit, I bet you'll see the watermelon-ish inspiration. Yes? No?

The Daring Baker's challenge used chocolate cake and fudge sauce, but we could change up the flavors to suit our taste. Whenever I have the chance to make a sponge cake (like the swiss cake) I automatically think of Matcha Green Tea. It just gives a wonderful earthy taste and a breather from the sweet ice cream and filling. Green Tea is so good for you, and that makes eating dessert GOOD for me - what's not to like.
I also changed up the fudge sauce for a Raspberry curd. Seriously, if you make just one thing from this post - MAKE the Raspberry curd. I tweaked it a few times and finally got the ratio's just right and it is so tasty, tart and fruity.

The Ice Cream is a recipe from school with the addition of fresh Raspberries that have been crushed in Sugar and Lemon juice first, then added after the Creme Anglaise is cooked for making the ice cream.

Like a lot of these Daring Baker's challenges, at first glance it can be overwhelming. Take a minute, look through the steps and you'll see that it is not only worth it, but not that complicated. Besides, anywhere in the process you can stop and just eat what you have so far; it's just that good.
RECIPES (as used)

Matcha Green Tea Sponge Cake
(adapted from the Swiss Roll Ice Cream Cake - inspired by the recipe of the same name from the Taste of Home website)
PreHeat oven to 400F. Lightly oil an 11 x 16 inch sheet pan, and cover bottom with parchment.

Ingredients:
6 medium sized eggs
1 C. caster sugar
6 TBS. all purpose (plain) flour + 1 TBS. of natural unsweetened cocoa powder.
3 Tbls. Matcha Green Tea Powder

Sift together the Flour and Cocoa Powder and hold.
In a bowl, whip together the eggs, sugar and matcha powder until the mixture is light and frothy.

Fold in the sifted flour mix. (* remove 1 cup of batter and reserve if you want to make the darker lines in the pastry) Pour into the prepared pan, making sure its even all around.

(*To make the texturing lines: Add 1 Tbls. Matcha powder to reserved 1 cup of batter and stir well. Using a pastry bag or cone bag with tip cut away; drizzle lines up and down on top of the poured batter in the baking pan. Using a skewer, drag through each line, creating a pattern along the way. *)
Bake in the center of the oven for 10-12 minutes.
Remove the pan and cake and allow to cool for a few moments. While warm, turn out onto a clean towel sprinkled with castor sugar, and gently roll from the short end. This will prepare the cake for rolling with filling in it.

For the filling:
2 C whipping cream
1 tsp. vanilla extract
5 TBS. of caster sugar

Whip these together until stiff peaks form. Keep cool.

When cake is completely cooled, Roll out and spread the filling on the cooled cake. Roll up again, lay with seam side down and cover in plastic wrap. Keep in Refrigerator until ready to proceed.
Vanilla Ice Cream
2 1/2 cups heavy whipping cream
1 tsp. vanilla extract
1/2 cup sugar

Combine all ingredients and beat until frothy. Chill and pour into Ice Cream maker as directed by your product. This can also be made without ice cream maker by whipping ingredients together, then placing in a freezer proof container and freeze til almost firm. Take out and beat, again until creamy. Return to freezer and do this about 2 more times.
RASPBERRY CURD:
In a saucepan, stir together on Med. -
1 egg, plus 1 egg yolk,
1/2 cup sugar,
1 (5-6 oz.) basket of raspberries,
1 1/2 Tbls. Lemon juice,
pinch of salt.

Heat until bubbly and simmering, stirring constantly til thickened.
In a bowl, add 2 Tbls. butter, and strain the Raspberry mixture into the bowl. Then, stir the butter and curd together completely. Chill in a container for 2 hours or over night.
RASPBERRY ICE CREAM:
1 basket of raspberries
1 1/2 cups whole milk
2 eggs
2 yolks
3/4 cup sugar (plus 1/4 for berries)
1 1/2 cups heavy cream

Heat Milk in a double boiler.
In a bowl, whisk eggs, yolks and 3/4 cup sugar until light and frothy.
Temper the warm milk into the egg mixture, then return the mixture to the top of the double boiler , add the cream and cook, stirring (not whisking) until the sauce thickens and coats the back of a wooden spoon.

In a separate bowl, cover the raspberries with the 1/4 cup sugar and lemon juice. Mash them with a large spoon.

Combine the raspberry mixture with the cream anglaise mixture and chill for 1 hour. Pour into your ice cream maker and follow instructions for making ice cream. (*optional: Just before the ice cream is firm enough to place in the freezer, add 1/2 cup of chocolate chips). Keep in a container in the freezer til assembling.

ASSEMBLING YOUR SWISS CAKE ICE CREAM BOMBE -

Line a glass bowl with plastic wrap and plenty extra for covering.
Carefully slice the cake into 1 inch thick rounds. Start with two in the center, place the rounds to cover the bottom and sides of the bowl. Cover with wrap and freeze until firm.

Take the Vanilla Ice Cream out of the freezer and let it soften just a bit until you can spread it around the inside of the bowl evenly. Cover and freeze, again until firm.
Take the Raspberry Curd out and spread evenly around the bowl on top of the Vanilla Ice Cream. Cover and return to the freezer to firm.
Last step: Fill the center with the Raspberry Ice Cream, up and around the top. Wrap and freeze until firm and ready to SERVE!

When ready, unwrap and place a plate on top of the bowl. Flip the plate and bowl over. Remove the glass bowl and plastic wrap. If it doesn't happen easily, just wipe the top of the bowl with a warm wet cloth for a few moments and the bowl should release.
Wait just a few minutes, then slice and serve.

Green Tea Piece Montee (Croquembouche) - Daring Bakers May '10

Who doesn't enjoy a "crunch in the mouth"? That's what Croquembouche translates to in English. Another name for this tower of cream-filled puffs covered in caramel and spun sugar is Piece Montee (mounted piece), and in France it's served as a wedding, anniversary or baptism cake. They can be several feet high, or in the case of my little trio - 6 inches each.

MATCHA GREEN TEA PETITE PIECE MONTEE
The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.

Most of the time, when I've seen these towers of pastry in the United States, it has been during the holidays. Perhaps because the shape resembles a Christmas tree? Or because, like a Gingerbread House, it's an undertaking to gather all the parts of this and a great crowd-pleaser to present.

In my catering gigs, I've made several Croquembouche and I've made the puff pastry balls (Profiteroles) numerous times with different fillings.
Here's one with Rose Tea filling:
I was inspired to try a pastry cream with Matcha Green Tea by the amazingly chic Gail Baral, (a Tea Sommelier, friend and co-creator [with Robb Wain] for the online Tea Shop, ALGABAR.)
Along with her stylish online business, Gail presents unique, educational and contemporary Tea workshops at some of the best events and hotels in the US and beyond. If you ever have a chance to take part in one of her Teas or the opportunity to invite her to yours, DO!

There are three main parts to the Piece Montee: Pate a Choux (pastry puffs), Cream Filling (ie. pastry cream, mascarpone, or thickened and flavored whipping cream), and the Caramel sauce (used to keep the mounted pieces...well...mounted, and to make the spun sugar threads).


RECIPE: Pate a Choux as given for Daring Bakers

Pate a Choux (Yield: About 28)
¾ cup (175 ml.) water
6 Tbsp. (85 g.) unsalted butter
¼ Tsp. salt
1 Tbsp. sugar
1 cup (125 g.) all-purpose flour
4 large eggs

For Egg Wash: 1 egg and pinch of salt

Pre-heat oven to 425◦F/220◦C degrees. Line two baking sheets with parchment paper.

Preparing batter:
Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely.

Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.

Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly.

Add 1 egg. The batter will appear loose and shiny.

As you stir, the batter will become dry-looking like lightly buttered mashed potatoes.

It is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.

Piping:
Transfer batter to a pastry bag fitted with a large open tip (I piped directly from the bag opening without a tip). Pipe choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high about 1 inch wide.

Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.

Brush tops with egg wash (1 egg lightly beaten with pinch of salt).

Baking:
Bake the choux at 425◦F/220◦C degrees until well-puffed and turning lightly golden in color, about 10 minutes.

Lower the temperature to 350◦F/180◦C degrees and continue baking until well-colored and dry, about 20 minutes more. Remove to a rack and cool.

Can be stored in a airtight box overnight.

Filling:
When you are ready to assemble your piece montée, using a plain pastry tip, pierce the bottom of each choux. Fill the choux with pastry cream using either the same tip or a star tip, and place on a paper-lined sheet. Choux can be refrigerated briefly at this point while you make your glaze.

RECIPE: Matcha Green Tea Pastry Cream (adapted from recipe as given by Daring Bakers)

1 cup milk
2 Tbls. Cornstarch
2 Tbls. Matcha Green Tea Powder
6 Tbls. Sugar
1 egg
2 egg yolks
2 Tbls. butter
1 tsp. Vanilla

1- Mix 1/4 cup milk with the cornstarch and 1 Tbls. of Matcha Powder.
2- In a saucepan, heat the rest of the milk, sugar and 1 Tbls. Matcha Powder
3- When the milk just begins to form bubbles around the edges, remove the pan from the heat.
4- In the bowl with the cornstarch mixture, add the egg and the egg yolks, whisk til smooth.
5- Pour just a bit of the warm milk into the egg mixture and whisk constantly so the eggs do not cook.
6- Then pour the egg mixture into the pan with the rest of the warm milk and return to Med/High heat.
7- Now, using a spatula, or wooden spoon - stir constantly until the mixture is thick and begins to boil.
8- Remove from heat and beat in the vanilla and butter til smooth.
9- Place in a ceramic dish, cover with plastic wrap that you press onto the pastry cream.
Chill in the refrigerator for at least 6 hours or up to 2 days.

RECIPE- CARAMEL (for mounting and spinning sugar)

1 cup sugar
2 squeezes of lemon juice
1 Tbls. Water

In a saucepan, bring all three ingredients to a slow simmer while stirring over Med. heat.
Using a pastry brush dipped in water, wash down the inside of the pan on occasion to avoid having the sugar crystallize.
When a boil is reached, stop stirring and allow to boil for about 5 minutes or until a slight caramel color appears. Remove from heat and stir while sugar cools.

PUTTING THE TOWER TOGETHER:
Using the filled cream puffs, carefully dip each one into the caramelized sugar as you build your tower.
Start with the round base and gradually move to the next layer, using less puffs as you go and moving inward to a cone shape.

As the sugar cools and becomes taffy-like, use a fork to pull strings up and drape around your tower of pastry puffs.

If at any time the sugar gets brittle or too hard to work with, just reheat and start again. It can be used over and over by reheating.