Green Tea Buttercream Food

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GREEN TEA CUPCAKES



Green Tea Cupcakes image

These cupcakes are adapted from a recipe by ChikaLicious Dessert Bar in New York City. Martha made this recipe on episode 508 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 12 cupcakes

Number Of Ingredients 11

1 cup cake flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
5 teaspoons matcha, plus more for garnish
4 tablespoons (1/2 stick) unsalted butter, room temperature
3/4 cup sugar
1 large egg
1/2 cup milk, room temperature
Green Tea Ganache
Green Tea Buttercream

Steps:

  • Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners. In a small bowl, sift together flour, salt, baking soda, baking powder, and matcha.
  • In an electric mixer fitted with paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add egg and mix on medium until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture and then milk, mixing until just combined.
  • Divide batter evenly among lined cups, filling each about halfway. Bake, rotating halfway through, until cupcakes spring back to touch and a cake tester inserted in centers comes out clean, about 16 minutes. Let cool in tin 5 minutes, then transfer cupcakes to a wire rack to cool completely.
  • Fill a pastry bag fitted with a small round tip (Ateco #801) with green tea ganache. Pipe about 1 tablespoon ganache into center of each cupcake. (Reserve leftover ganache to decorate cupcakes.) Fill another pastry bag fitted with a large plain-round tip (Ateco #809) with green tea buttercream. Pipe a dollop of buttercream onto top of each cupcake. Sift a small amount of matcha onto half of each cake. Pipe a squiggle on each cupcake using reserved ganache. Store cupcakes overnight in an airtight container at room temperature or refrigerated for up to 3 days. Bring to room temperature before serving.

GREEN TEA BUTTERCREAM



Green Tea Buttercream image

A basic buttercream gets an earthy infusion with the addition of fragrant matcha powder. Martha made this recipe on episode 508 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Yield Makes about 2 cups, enough for 12 cupcakes

Number Of Ingredients 3

1 cup sugar
2 sticks (1 cup) unsalted butter, room temperature
1 teaspoon matcha, to taste

Steps:

  • Prepare an ice bath. Combine sugar and 1/2 cup water in a small saucepan. Cook, stirring occasionally, over medium-high heat until sugar is dissolved, 3 to 5 minutes. Transfer syrup to ice bath, stirring occasionally, until syrup is cool to touch, 15 to 20 minutes. (Syrup can be stored in the refrigerator for up to a week.)
  • In an electric mixer, cream butter on medium-high until light and fluffy, 3 to 5 minutes. While mixing, slowly add syrup into butter and continue mixing on medium-high until mixture comes together, scraping down sides of bowl as needed. Reduce speed to low and add matcha. Store buttercream at room temperature if using the same day, or refrigerate in an airtight container for up to 3 days. Bring to room temperature before using.

GREEN TEA CUPCAKES TOPPED WITH GREEN TEA BUTTERCREAM FROSTING



Green Tea Cupcakes Topped with Green Tea Buttercream Frosting image

Provided by Food Network

Categories     dessert

Time 30m

Yield 24 cupcakes

Number Of Ingredients 13

2 1/2 cups cake flour, sifted
1 1/4 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
3 tablespoons matcha (green tea) powder
2 teaspoons almond extract
2 eggs
1 1/2 sticks (6 ounces) unsalted butter, softened
2 1/2 cups confectioners' sugar
2 tablespoons milk
1 tablespoon matcha (green tea) powder

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 cupcake liners.
  • In a large bowl, mix together the flour, sugar, baking powder and salt until thoroughly blended.
  • Whisk together the milk and oil, and add to the dry ingredients. Beat for 2 minutes on medium speed. Add the matcha powder, almond extract and eggs and beat again for 2 minutes on medium speed. Pour the batter into the pans, filling three-quarters of the way full. Bake until cakes test done, about 15 minutes. Allow cupcakes to cool completely.
  • For the buttercream: Place the butter in the bowl of an electric stand mixer fitted with a whisk attachment. Add one-third of the sugar and blend well. Add in the remaining sugar one-third at a time, blending well between each addition. Add in the milk and matcha powder and beat until light and fluffy.
  • To assemble: Add the buttercream to a large pastry bag with a grass tip and pipe in small dollops to resemble grass.

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