MATCHA ICING
Steps:
- Whisk together the confectioners' sugar, lemon juice, matcha green tea powder, vanilla and 2 tablespoons water until the mixture is a smooth consistency.
- Use to dip the tops of your favorite shortbread or sugar cookies.
GREEN TEA BUTTERCREAM
A basic buttercream gets an earthy infusion with the addition of fragrant matcha powder. Martha made this recipe on episode 508 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 2 cups, enough for 12 cupcakes
Number Of Ingredients 3
Steps:
- Prepare an ice bath. Combine sugar and 1/2 cup water in a small saucepan. Cook, stirring occasionally, over medium-high heat until sugar is dissolved, 3 to 5 minutes. Transfer syrup to ice bath, stirring occasionally, until syrup is cool to touch, 15 to 20 minutes. (Syrup can be stored in the refrigerator for up to a week.)
- In an electric mixer, cream butter on medium-high until light and fluffy, 3 to 5 minutes. While mixing, slowly add syrup into butter and continue mixing on medium-high until mixture comes together, scraping down sides of bowl as needed. Reduce speed to low and add matcha. Store buttercream at room temperature if using the same day, or refrigerate in an airtight container for up to 3 days. Bring to room temperature before using.
GREEN TEA CUPCAKES TOPPED WITH GREEN TEA BUTTERCREAM FROSTING
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 cupcake liners.
- In a large bowl, mix together the flour, sugar, baking powder and salt until thoroughly blended.
- Whisk together the milk and oil, and add to the dry ingredients. Beat for 2 minutes on medium speed. Add the matcha powder, almond extract and eggs and beat again for 2 minutes on medium speed. Pour the batter into the pans, filling three-quarters of the way full. Bake until cakes test done, about 15 minutes. Allow cupcakes to cool completely.
- For the buttercream: Place the butter in the bowl of an electric stand mixer fitted with a whisk attachment. Add one-third of the sugar and blend well. Add in the remaining sugar one-third at a time, blending well between each addition. Add in the milk and matcha powder and beat until light and fluffy.
- To assemble: Add the buttercream to a large pastry bag with a grass tip and pipe in small dollops to resemble grass.
MATCHA GREEN TEA FROSTING/ICING
I love a good buttercream frosting made with real ingredients. I love matcha/green tea. How could I NOT combine the two?! The kind of matcha I buy comes in 5g packets, so I would use 5 packets to get 25g of powder. This is standard batch that makes enough to frost about 24-30 normal sized cupcakes; 10-15 Texas Muffin sized ones.
Provided by the80srule
Categories Dessert
Time 6h10m
Yield 24-30 , 24-30 serving(s)
Number Of Ingredients 4
Steps:
- Leave the butter out to soften for at least 4-6 hours. It must be very soft and squishy in order for this to work.
- Put the butter in the bottom of a bowl, with about 2 cups of confetctioners sugar. Mix with an electric beater.
- Add the matcha powder, and beat again.
- Add more confectioners sugar and a little milk (dairy or otherwise) to loosen up the frosting a little bit and make it spreadable.
- Note that refridgerating it will cause it to set!
Nutrition Facts : Calories 92.3, Fat 3.8, SaturatedFat 2.4, Cholesterol 10.2, Sodium 34.1, Carbohydrate 15, Sugar 14.7
MATCHA GREEN TEA FROSTING
Make and share this Matcha Green Tea Frosting recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 10m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Bring butter to room temperature by letting it sit out for 1 or 2 hours.
- Beat butter and cream cheese at medium speed until creamy.
- Sift 3 cups of powdered sugar and 1 tablespoon of matcha powder into the butter/cream cheese mixture and beat to combine.
- Taste. Add more matcha if desired (some matcha powder is stronger then others) and more powdered sugar if its not thick enough.
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