Tag Archives: green tea

Green tea cupcakes

Green tea cupcakes

Ingredients list:

  • Caster sugar 125g
  • Cornflour 65g
  • Bicarbonate of soda 1 tsp
  • Matcha tea powder 2 tsp
  • Eggs 4
  • Salt
  • 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.

Mix well.

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.

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Green tea and raspberry muffins

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Ingredients list:
Flour 125g
Baking powder 1 1/2 tsp
Pinch of salt
Brown sugar 100g
Egg 1
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 edmuk@enfantsdumekong.com

>Green tea madelaines

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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.

Ingredients list:


Butter 100g
Caster sugar 100g
eggs 2
Self-raising flour 100g
Matcha green tea powder 3 Tbsp
Salt

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!

Bon appetit!