Green tea cupcakes
- Caster sugar 125g
- Cornflour 65g
- Bicarbonate of soda 1 tsp
- Matcha tea powder 2 tsp
- Eggs 4
- Butter 80g
Green tea icing:
- Icing sugar 125g
- Butter 40g
- Cream cheese 100g
- Matcha tea powder 1 Tbsp
- Lemon juice 2Tbsp
Cream the butter and sugar until light.
Then add the egg yolks (or the whole eggs if in a hurry). If you have the time, whisk the whites separately.
Add the cornflour and green tea powder.
Fold in the whites- if you have separated them. I often don’t do that to save time and the result is pretty much the same!
Spoon the mixture into the muffins cases.
Bake for 15 to 20 minutes at 180º- they are ready when they raise and do not colour.
Now onto the next stage: Decorating is healing and stress-busting so take your time to enjoy this!
While they bake, mix the icing sugar, lemon juice, soft butter and cream cheese.
Beat with a whisk until fluffy, being careful to crush any lumps and get a silky smooth result. Taste and add lemon or sugar if necessary. Put in the fridge until needed.
Take the cupcakes out of the oven. Let them cool down.
Use a piping bag and nozzle to decorate your cupcakes with the cream. Make a nice swirl and put a sugar bud or a rose in the middle. Sprinkle a dust of Matcha.
Et voilà! I made those for a friend to share in the afternoon but you could just have them plain with a cup of coffee as a morning treat.
Dainty and light, ready to go!
Recipe inspired by “Les cordons bleus de Londres”, published for the association Enfants du Mekong, Londres.
Baking powder 1 1/2 tsp
Pinch of salt
Brown sugar 100g
Melted butter 40g
MIlk or buttermilk 2 Tbsp
Matcha Green tea 1 tsp
Frozen raspberries, handful
Preheat the oven to 180℃.
Combine the flour with the salt and baking powder.
In a second bowl, mix the egg and sugar. Add the melted butter, the tea powder and the raspberries; leaving them whole as much as possible so don’t mix too long.
Pour the flour in one go and fold it in lightly: the mixture should be lumpy and light.
Spoon the mix into muffin cases or a silicone muffin tray. Only halfway up!
Bake for 20 minutes at 180℃. They should raise and turn brown. This recipe makes 12 muffins.
Eat warm as soon as ready!
Recipe curtsy of Enfants du Mekong
recipe compilation, available from email@example.com
I first tasted these exotic delicacies when I was invited to the launch of their recipe book by Enfants du Mekong, a charity dedicated to setting up sponsoring for disadvantaged children in Laos and other South East asian countries. Their new recipe book are a collection of best-of by sponsor-families in France and the UK and is fast becoming a favorite in our kitchen!
I served these madelaines last week-end to my globe-trotting parents with a cup of green tea and some raspberry and green tea muffins… Not quite the English tea-time they no doubt expected but a brilliantly exotic take on that and very much loved too.
Caster sugar 100g
Self-raising flour 100g
Matcha green tea powder 3 Tbsp
Preheat the oven at 180℃.
Whisk the butter and sugar together until light and fluffy.
Add the eggs one at a time then the flour, a pinch of salt and the matcha tea powder. I found mine at the Japanese Center in London (Lower Regents street).
Spoon the mixture into madelaines or any small pans tray and bake at 180℃ for 18 minutes.
Serve with a cup of very good green tea for an unusual and subtle taste experience!