Matcha Green Tea Frosting Food

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.

MATCHA GREEN TEA FROSTING/ICING

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!

MATCHA GREEN TEA FROSTING

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.

MATCHA (GREEN TEA) POUND CAKE

Steps:

• Prepare 2 loaf pans (9x5x3) by buttering and lining with parchment paper. Butter the parchment paper as well.
• Preheat oven to 325 degrees.
• In a medium bowl, stir together the flour, matcha, and baking powder.
• In a large bowl, beat together the butter and the powdered sugar for 3 minutes or until light and fluffy.
• Add the yolks into the butter mixture, one at a time, mixing well in between each addition.
• Add the dry ingredients into the butter and yolk mixture and set aside momentarily.
• In a large clean bowl, beat the egg whites and salt until soft peaks form.
• Fold the beaten egg whites into the yolk batter and gently mix until incorporated.
• Pour the batter into the loaf pans and smooth the top.
• Bake for 60 to 70 minutes until this passes the clean wooden skewer test.
• Cool for 10 minutes, dismount and cool on a rack.

GREEN TEA LAYER CAKE W/GREEN TEA FROSTING

Steps:

• For the Cake:.
• Preheat oven to 350 degrees.
• Grease and flour 2 - 9 inch round pans.
• Sift together the all-purpose flour, cake flour, baking soda, salt, and 4 teaspoons of matcha; set aside.
• In a large bowl, beat together sugar, oil, and eggs until smooth.
• Stir in 1 1/2 teaspoons vanilla.
• Beat the yogurt into the flour mixture just until incorporated.
• Pour batter into prepared pans.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Cool on wire rack for 30 minutes before removing from pans.
• For the Frosting:.
• Sift together confectioner's sugar and matcha.
• In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk.
• Beat with an electric mixer until smooth.
• Assembling the cake:.
• When the cakes are completely cooled, put one layer on a flat serving plate.
• Spread a thin layer of frosting over it.
• Place the other layer of cake on top, and spread frosting to cover the top and sides of cake.
• Dust with matcha if desired.
• Serve cold or at room temperature.
• Makes one 2 layer 9 inch rounds or one sheet.

MATCHA GREEN TEA MEGA-CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• Whisk the oil, sugar, and egg whites (or eggs) together well.
• In another bowl, mix the flour, baking powder, and salt together.
• Mix the vanilla and matcha powder with the wet ingredients.
• Whisk in the dry ingredients and blend until there are no lumps and the batter is smooth.
• Line a Texas Muffin pan with the right size paper or silicone cups and pour the batter in them with about 1/2" room at the top of the liner to allow for rising. (If using paper liners, use 2 per cup-- this size is very apt to leak.).
• Bake at 350F for 20-25 minutes or until the tops have lightly browned. Run a cake tester through the center of each cupcake to make sure each one baked through. When they have fully baked, let cool on a wire rack for at least 20 minutes or until they are no longer warm to the touch.
• Make the frosting while waiting for the cupcakes to cool off-- make sure the butter has softened for about 45 minutes then put in the bottom of a large bowl.
• Put some confectioners' sugar, the cocoa powder, and vanilla over the butter and run an electric mixer through it, adding milk or soymilk as needed to make it run through smoothly. Add more confectioners' sugar if it gets runny. Keep repeating until it reaches a nice thick, creamy consistency.
• Spread or pipe the frosting onto each large cupcake as much as you'd like. Green sprinkles or green sanding sugar make nice accents!