Matcha Green Tea Mochi Cupcakes Food

GREEN TEA MUFFINS

Green Tea Muffins image

A delicious, rich muffin with the essence of green tea.

Provided by SharBaker

Categories Bread Quick Bread Recipes Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 9

Ingredients

1 ⅔ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon matcha green tea powder, or to taste
½ cup white sugar
1 egg
⅓ cup melted butter
1 cup milk
¼ cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
Whisk the flour, salt, baking powder, matcha, and sugar together in a mixing bowl; set aside. Whisk together the egg, melted butter, and milk in another bowl. Stir the milk mixture into the flour mixture until just moistened. Stir in walnuts. Divide the batter among the prepared muffin cups.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the muffin tin for 5 minutes, then remove to cool on a wire rack.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 23.1 g, Cholesterol 30.7 mg, Fat 7.7 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 3.8 g, Sodium 188.6 mg, Sugar 9.4 g

GREEN TEA MOCHI

Green Tea Mochi image

A tasteful, and easy-to-make spin-off of the "Apricot Mochi" recipe posted by Seb on this site. The presentation of the mochi itself is not very appealing, but it can be dressed up by wrapping pieces in a leaf (as described in the last step), or you can maybe dust potato starch around it. The edges can also be cut since they will be a harder crust.

Provided by Jay Horita

Categories Gelatin

Time 1h50m

Yield 32 pieces, 32 serving(s)

Number Of Ingredients 7

Ingredients

1 lb mochiko sweet rice flour
4 (7 g) envelopes knox gelatin
2 tablespoons green tea powder
1 1/2 cups sugar
1 (11 1/4 ounce) can milk green tea
12 ounces water
1/2 cup red bean paste (optional)

Steps:

Combine mochiko, sugar, gelatin, and maccha in a large bowl and mix.
Add Milk Green Tea and water, and mix througly with whisk or spoon. (Note: If a can of Milk Green Tea cannot be found, substitute 6oz of "Tazo Matcha with Honeydew Liquid Tea" and 6oz of milk).
Pour into a 9x13" greased pan.
Cover tightly with foil and bake at 350F for 55 minutes.
Cool with cover on for 15 minutes.
Remove Foil and cool for several hours before cutting.
Cut out outer hardened portion of the mochi, and then cut into 32 squares.
Optional step: Place 1/2 teaspoon of red bean paste in the middle of each square, fold square into triangle and press on the sides.
Optional step: To improve presentation and add a bit of taste, soak 32 Oak or Sakura leaves in water, drain, and wrap around mochi pieces (dull side facing outside).

MATCHA GREEN TEA MEGA-CUPCAKES WITH CHOCOLATE FROSTING

Matcha Green Tea Mega-Cupcakes With Chocolate Frosting image

There's no special tricks with those huge cupcakes you see in bakeries, just bigger cupcake molds to bake them in, Texas Muffin to be exact. Almost anything can get a complicated-tasting delicate matcha flavor with the addition of matcha powder that you can find online or in Asian grocery stores! I made these after my recent move as the first thing to make in my real oven as my old gigantic toaster couldn't fit the Texas Muffin pan. This is relatively simple to put together and comes out beautiful. The batter makes 5-6 Texas Muffin size cupcakes but you'll probably have some leftover frosting depending on how you spread or pipe it.

Provided by the80srule

Categories Dessert

Time 35m

Yield 6 mega-cupcakes, 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup canola oil
1 cup sugar
3 egg whites (or 2 whole eggs)
1 teaspoon vanilla extract
15 g matcha green tea powder (I used three 5g packets)
2 cups whole wheat pastry flour
1 tablespoon baking powder
1/4 teaspoon salt
2 -3 cups confectioners' sugar, sifted (see directions)
1/2 cup butter, softened (1 stick)
1/4 cup cocoa powder
1 teaspoon vanilla extract
2 -4 tablespoons plain unsweetened soymilk

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!

Nutrition Facts : Calories 741.5, Fat 35.1, SaturatedFat 11.5, Cholesterol 40.7, Sodium 446.3, Carbohydrate 105.3, Fiber 5.5, Sugar 73.1, Protein 8.1