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.
This is the sort of posh drink you would imagine the cast of “Made in Chelsea” sipping for their breakfast, still wrapped in a White Company fluffy toweling robe and all the while discussing the latest antics of so and so on their crystal studded Blackberry…
It is also delicious and healthy and packs a good punch against free radicals so your skin will remain radiant and smooth – and Botox-free!
A communal garden off Sloane street
Ingredients list for two glasses:
- Matcha latte powder 1 tsp
- Soya milk 250 ml
- Agave or brown rice syrup 2 Tbsp
Dissolve the green Matcha tea into a little bit of cold milk, then add the rest of the milk into a pan, add the sweetener and warm this over gentle heat.
Just before boiling point, switch off and beat the liquid with a whisk to make it frothy.
Serve into two tall glasses. It should be very warm but not boiling.
You can add some more frothy milk on top like a cappuccino and decorate with a pinch of Matcha.
This is a particularly warming, lean but nourishing drink. I find it is a wacky alternative to coffee and it gives you the zing you require to go bouncing into the afternoon!
You can customise and add more or less sugar according to your taste and mood.
Tombo in Thurloe place (South Kensington) makes a very sweet and indulgent version – and I find myself regularly coming back for more… They also sell divine Mochi sweets to nibble on with your latte. I could give you the exact address but then I’d have to kill you afterwards…
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!