Matcha (抹茶) is a variety of fine, powdered green tea used particularly in the Japanese tea ceremony, as well as to flavour and dye foods such as mochi and soba noodles, green tea ice cream and a variety of wagashi (Japanese confectionery). The most famous matcha-producing regions are Uji in Kyoto, Nishio in Aichi, Shizuoka, and northern Kyushu.
I grabbed a bag from Ten Ren Tea Shop in Chinatown for $10.
I added the matcha powder to a classic vanilla cake recipe.
350 degree oven
Makes about 12 cupcakes
1/2 cup of butter at room temperature
1 cup sugar
1.5 cups flour
1 teaspoons baking powder
pinch of salt
1/2 cup milk
1.5 teaspoons matcha powder
Beat the butter on high until soft and a touch lighter. Add the sugar and beat on medium high until light and fluffy. Add the egg, beating well to incorporate. Sift together the flour, baking powder and salt. Add to the batter and mix until well combined. Whisk the matcha powder with the milk and add slowly to the batter until well combined and mixed through. Spoon the batter into the cupcake papers until 3/4 full. Bake for about 12 to 20 minutes depending on cupcake size. Remove from tray to cool, then frost.
Whipped Matcha Cream
1.5 cups heavy cream
1/3 cup sugar
1 tablespoon matcha powder
1 teaspoon vanilla
Whip cream until almost stiff. Add sugar, matcha powder and vanilla; beat until cream holds peaks.
THE VERDICT: The cupcakes came out nice & moist. They were a bit too sweet and the green tea flavor wasn't as strong as I hoped it would be. I will definitely make this recipe again but next time I will decrease the sugar to 3/4 cup and increase the green tea powder to one tablespoon. I lovvvvvvvveeeeeeeeeee the whipped matcha cream. Here, the green tea flavor was strong and it wasnt as sweet as I thought, which was a great combination with the little-bit-too sweet cupcake. The whipped cream is a keeper. I had some leftover and spooned it over some vanilla ice cream!!
Unfrosted & a frosted in the background
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