Matcha Green Tea Cupcakes

I can’t believe it’s already March! 2019 is flying by and that means that St. Patrick’s Day is just around the corner, and with it, my desire to tint food all shades of green.

While many of my St Patrick’s day recipes (such as my grasshopper pie, mint chocolate fudge and chocolate mint sundae cupcakes) rely on food colouring for their hue, these cupcakes get their colour entirely from the natural Japanese green tea powder, matcha.

I have wanted to make these extraordinary looking cupcakes ever since I received the Hummingbird Cupcake Bakery Cookbook in 2011, and finally had the opportunity to when farewelling a matcha-loving colleague last month.

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The cakes themselves only have a mild matcha flavour but the frosting really packs a punch. If you’re not a big matcha fan or want to appeal to a wider audience, I would recommend only adding in a fraction of the matcha powder into the frosting initially and adding more to taste. Or alternatively, frosting the cakes with vanilla buttercream instead.

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Ingredients (makes 12)
120ml milk
3 matcha green tea bags
100g plain flour
20g cocoa powder
140g caster sugar
1½ teaspoons baking powder
40g butter
1 egg
½ teaspoon vanilla extract

Matcha frosting
250g icing sugar
80 butter
20g Matcha green tea powder (plus extra to decorate)
25ml milk
1 teaspoon vanilla extract

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Method
Put the milk and green tea bags in a jug, cover and refrigerate for a few hours, or overnight.

Preheat the oven to 170ºC. Line a 12-hole muffin tin with patty pans.

Put the flour, cocoa powder, sugar, baking powder and butter in a large bowl and beat with an electric mixer on low until it reaches a sandy consistency with everything combined.

Combine the tea-infused milk (with tea bags removed) with the egg and vanilla extract. Slowly pour half into the flour mixture, beating until all ingredients are well combined. Repeat with the remaining milk mixture. Mix for a further few minutes until the mixture is smooth.

Spoon the mixture into the patty pans until two-thirds full and bake for 20-25 minutes or until the cakes spring back when touched. Leave cakes in the tin for 5 minutes before turning onto a wire cooling rack to cool completely.

To make the frosting, beat together the icing sugar, butter and matcha powder on a medium-slow speed until it comes together. Turn the electric beater down to low and gradually add in the milk and vanilla. Continue beating for a further 5 minutes or until light and fluffy.

Using a Wilton 2B icing nozzle, pipe the frosting onto the cupcakes and sprinkle with extra matcha powder. Enjoy!

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Recipe adapted from ‘Green Tea Cupcakes’ from The Hummingbird Bakery Cookbook

Chocolate Mint Sundae Cupcakes

Chocolate and mint are a match made in heaven and these cupcakes combine them in one deliciously compact package. The cupcakes are a dark chocolate mudcake which, to me, are the perfect blend of light and rich. They are then topped with a generous layer of fluffy mint buttercream (which tastes exactly like peppermint ice-cream I might add), melted dark chocolate and a crumbled Flake bar – what’s not to love?! These are also a gorgeous shade of green – perfect for St Patrick’s Day!

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Ingredients (makes 12)
90g softened butter
1 cup brown sugar, firmly packed
2 eggs
⅔ cup self-raising flour
2 tablespoons cocoa powder
⅓ cup almond meal
⅔ cup water
60g dark chocolate melts, melted

Peppermint Buttercream Frosting
125g butter, softened
1 ½ cups icing sugar
2 tablespoons milk
Peppermint essence
Green food colouring

To decorate
1 large Flake bar, crumbled
30g dark chocolate melts, melted

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Method
Preheat the oven to 170°C (150°C fan-forced). Line a 12-hole muffin tin with patty pans.

Beat butter, sugar & eggs in a large bowl with electric mixer until light and fluffy. Add in sifted flour and cocoa, almond meal, water and melted chocolate.

Fill each patty pan approximately ⅔ of the way full. Bake for around 25 minutes or until a skewer inserted comes out clean. Stand cakes in tin for 5 minutes before transferring them to a wire rack to cool.

Once cakes are fully cool, you can make the frosting. Beat butter in a medium bowl with electric mixer until light and fluffy. Beat in icing sugar and milk and a drop each of peppermint essence and green food colouring  (or until desired colour and flavour reached).

Ice cupcakes with a generous layer of frosting. To decorate, dollop each cupcake with dark chocolate and spread it so that it looks as though it is dripping slightly down the cakes. Top with crumbled Flake.

Enjoy!

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Adapted from The Australian Women’s Weekly ‘Cupcakes by Colour’ cookbook

Grasshopper Pie

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Happy St Patrick’s Day everyone! In honour of the occasion I have decided to post a green recipe. I sadly lack good taste when it comes to my food and drink and love horrendously fake hues (I have a real thing for blue cocktails) and so this pie is right up my alley 🙂 I also love the classic combination of mint and chocolate so this dessert hits all the right notes for me. I choose to use marshmallows instead of gelatine in this recipe as I find it makes it faster to make and less fiddly – although it does take a while for it to set. I tend to serve mine with a little bit of whipped cream and some chocolate curls.

Ingredients (serves 8)
20 oreos (with filling removed)
100g butter, melted
¾ cup milk
24 large, white marshmallows (approx. 180g)
¼ cup creme de menthe liqueur
2 tblspns white creme de cacao liqueur
1 cup whipped cream
1-2 drops green food colouring

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Method
Preheat oven to 180°C. In a food processor process oreos until they resemble large crumbs. Mix in butter and then pat into the bottom and sides of a 25cm pie dish.

Bake for 5-10mins, remove from oven and cool completely. Once cooled, place into the freezer to chill.

In a saucepan melt marshmallows in the milk over a medium heat. Remove from the heat and add creme de menthe and creme de cacao. Mix well. Add food colouring and then fold in whipped cream.

Pour into chilled pie shell and freeze for 3-4 hours.

Serve with whipped cream and chocolate shavings.

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Adapted from Grandma’s recipe.