Matcha Green Tea Cupcakes

matcha green tea cupcakes

Sweets | May 16, 2017 | By

Boost your antioxidant levels with these drool-worthy matcha green tea cupcakes!  They are as beautiful as they are delicious!  You can feel good about eating these yummy sweets because matcha powder is also a natural energy booster, so you’ll be sprinting to the gym after indulging! If you’re not a fan of making desserts from scratch, just cheat (no one will know!) and use boxed white cake mix instead. Your green tea cupcakes will be fluffy and flavorful.  Either way, these cupcakes will make your guests green with envy!

matcha green tea powderMatcha green tea powder is the secret ingredient in these delectable cupcakes!

Fluffy matcha green tea cupcakes can be made from scratch or with boxed cake mix!

matcha green tea cupcakes

Matcha Green Tea Cupcakes
 
Author:
Serves: 2 dozen
Ingredients
  • For the cake:
  • 2 cups flour
  • ½ tablespoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons matcha powder
  • 1 stick of unsalted butter, plus 2 tablespoons (room temperature)
  • 1 ½ cups sugar
  • 2 eggs plus 1 egg yolk, slightly beaten
  • ⅔ cup skim milk
  • For the frosting:
  • 2 sticks unsalted butter (room temperature)
  • 4 ounces cream cheese
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons matcha powder
  • 2 tablespoons half-and-half or milk
Instructions
  1. Preheat the oven to 350 degrees. Place cupcake liners into cupcake pans. In a small bowl combine the dry ingredients: flour, baking soda, salt, and matcha powder. Set aside.
  2. In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add in the eggs and continue to mix until fully incorporated. Slowly add in the dry ingredients in three batches until fully mixed, adding in the milk last.
  3. Fill the cupcake liners ¾ full and bake for 18 to 20 minutes until a toothpick tester comes out clean. Cool the cupcakes on a wire rack.
  4. CHEAT: You can use boxed white cake mix for this recipe as well, adding the matcha powder to the mixture.
  5. Meanwhile, in a large mixing bowl and electric mixer fitted with a whisk attachment, beat the butter on medium until light and fluffy. Add the cream cheese and incorporate well until smooth. Add in 2 cups of powdered sugar, one cup at a time, mixing until well blended. Add in the vanilla, matcha powder, and remaining 2 cups of powdered sugar, one cup at a time. Frosting should be thick and smooth.
  6. Pipe the frosting onto the cupcakes and decorate with sprinkles if desired.
Notes
Matcha green tea powder can be found at select gourmet grocery stores and at most Asian markets.

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Matcha Green Tea Heart Cookies

Sweets | February 14, 2017 | By

Who doesn’t love cookies on Valentine’s Day, am I right? Just had to make these beautiful heart-shaped green tea cookies to fuel the romance!  Matcha green tea powder gives these sugary cookies their vibrant color, and they could not be any easier to make. I heard green tea powder is an aphrodisiac (did I make that up)? With so few ingredients you’ll be on to the “next course” in no time!  Ooh-la-la! ❤ ❤ Happy Valentine’s Day everyone!

Line a baking tray with parchment paper to bake these heart-shaped cookies.

Beautiful in color, add the finishing touch to these cookies with a dusting of powdered sugar.

Matcha Green Tea Heart Cookies
 
Author:
Serves: 2 dozen
Ingredients
  • ½ cup unsalted butter, room temperature
  • ½ cup sugar
  • 1 egg yolk
  • 1 ¼ cups all-purpose flour
  • 1 tablespoon Matcha green tea powder
  • Pinch of salt
  • 2 drops green food coloring
  • Powdered sugar for dusting
Instructions
  1. Preheat oven to 325 degrees. Line a large baking tray with parchment paper and set aside. In a large bowl, combine the flour and Matcha green tea powder. Set aside.
  2. Cube the butter and place in a mixing bowl along with the egg yolk. Beat the butter and egg together and add in the sugar to cream. Add the food coloring and mix until well blended. Slowly add in the flour mixture and salt and beat until mixed well. Remove the dough and knead together on a floured surface forming a ball, making sure there are no more gooey crumbs. Seal with plastic wrap, flatten, and place in refrigerator about 30 minutes until firm.
  3. When ready to use, roll out the dough onto the floured surface until flattened to about ½-inch thick. Cut out cookies using a heart-shaped cookie cutter, placing on the baking tray about 1 inch apart. Bake cookies about 15 minutes, until just slightly brown on the edges. Let cool on a wire rack. Dust with powdered sugar before serving.

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Asian Matcha Holiday Bark

Sweets | December 13, 2016 | By

The holidays would not be complete without chocolate bark, am I right? Here’s our twist on this classic dessert with an Asian holiday chocolate bark featuring the key ingredient, Japanese matcha (green tea) powder. This recipe was inspired by a recent post on FoodandWine.com, but we added a surprise kick to our bark with a “smidge” of cayenne pepper! For an extra crunch, add chopped, roasted almonds to the matcha mixture. Make this in advance, store it in the fridge or freezer, and pull it out for your party guests!

Swirl the chocolate with a skewer or toothpick to make a decorative design. Sprinkle with black sesame seeds.

asian-matcha-holiday-bark_tray_600x400

Asian Matcha Holiday Bark
 
Author:
Ingredients
  • Canola cooking spray
  • 1 ½ teaspoons canola oil
  • 2 cups bittersweet chocolate chips
  • 1 tablespoon (Japanese) matcha powder
  • ½ teaspoon cayenne pepper
  • 4 cups white chocolate chips
  • ½ teaspoon black sesame seeds
Instructions
  1. Spray a 9x13 inch cookie sheet with cooking spray. Line the cookie sheet with parchment paper, with overlap.
  2. In a medium glass mixing bowl, microwave 1 ½ cups of the bittersweet chocolate chips in 30-second increments until melted. Remove bowl from microwave and add in remaining ½ cup chocolate chips. Stir until completely melted. Spread the melted chocolate into the sheet pan in an even layer. Set aside.
  3. In a small mixing bowl, whisk together the canola oil, matcha powder, and cayenne powder. Set aside.
  4. In a large glass mixing bowl, microwave 3½ cups of the white chocolate chips in 30-second increments until melted. Remove bowl from microwave and add in the remaining ½ cup of white chocolate chips. Stir until completely melted. Pour the matcha powder mixture into ½ cup of the melted white chocolate chips and mix well. Using a large spoon, spread large spoonfuls of the matcha chocolate and white chocolate over dark chocolate layer in the pan. Use the tip of a skewer to decoratively make swirls in the chocolate. Sprinkle black sesame seeds on top. Break off into uneven bite-sized pieces when ready to serve.
  5. Let sit at room temperature about 2 hours, until firm. Can be stored in the refrigerator in a container for 2 weeks.
Notes
For an extra crunch, add chopped, roasted almonds to the matcha mixture.

Adapted from Food and Wine, December 2016.

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