MATCHA GREEN TEA CUPCAKES WITH MATCHA GREEN TEA BUTTER FROSTING

I bought the Matcha Green Tea Powder for my cheesecake and I've been enamored with Matcha Green Tea powder for a few years. I've used it in my Latte, it's awesome.I made this Matcha Green Tea for my daughter's friend birthday. I love the color. Matcha is premium green tea powder from Japan used for drinking as tea or as an ingredient in recipes.  While other green teas are grown throughout the world, matcha is unique to Japan.

It is the heart of the Japanese way of tea and has been celebrated in the traditional Japanese tea ceremony for hundreds of years. Green Tea is not just tea made from brewing the leaves in water, but you are actually drinking the powdered tea leaves, so the benefits are multiplied. Matcha is full of antioxidants, nutrients, fiber and chlorophyll. It can be used as a tea, or as an ingredient for baking, sauces and other drinks.

Recipe: Matcha Green Tea Cupcakes

(makes about 48 mini-cupcakes)

For The Cupcakes

2 cups Flour

1/2 Tablespoon Baking Powder

1/4 teaspoon salt

6 ounces Butter (soft or room temperature)

1 1/2 cups Sugar

2 Eggs + 1 Egg Yolks

2/3 cup Milk

2 Tablespoons Matcha Green Tea

1) In a bowl, sift the flour, salt and baking powder together. Hold.

2) In a cup, mix the milk and Matcha together. Hold.

3) In a Mixing bowl, beat the butter and sugar together until creamy and fluffy, about 5 minutes.

4) Add the eggs, one at a time, beating well after each one.

5) Add the flour mixture and the milk/tea mixture to the batter, alternating and beating well after each one.

6) Spoon out into cupcake papers placed in muffin baking tins, filling 3/4 full. Bake at 350F for about 20-25 minutes (a little less if making mini-cupcakes)

Recipe: Matcha Green Tea Butter Frosting

1 Cup Butter (2 sticks) soft

1/4 Cup Cream

4 Tablespoons Matcha Green Tea

4-5 Cups Powdered Sugar

1) Mix the Matcha with the Cream into a paste.

2) Beat the butter until light and smooth, then add the Matcha paste.

3) Sift the Powdered Sugar and beat into the butter mixture 1 cup at a time until it reaches the spreading consistency desired.

Cupcake ini saya gunakan serbuk matcha green tea, agak unique rasanya..begitu juga dengan frostingnya saya masukkan juga green tea ini. Saya memang suka rasa green tea ini dan selalunya saya buat minuman Latte. Satu bahan yang sihat yang mengandungi antioxidant. Cukup popular di jepun tetapi lebih kepada minuman. saya suka warnaya tenang dan salju mata memandang.

Next Post - Italian Macarons/Tiramisu Macarons

STEAM CHOCOLATE CAKE WITH CHEESE LAYER AND MOUSSE GANACHE FROSTING

I thought this might be interesting to some of you who may like doing a steamed layered cake instead of a baked one. Of course then, if you just look at the pictures, I dont think you can tell that this is a steamed cake.This cake has become very popular among the blogger and many had tried and this is the cake that I've been aiming to make for a month. The only thing that hindered me from making one is due to my tight schedule and my Fondant cake order. This cake carves and stacks well for simple or elegant specialty cakes.anache. I stacked the cake with cheese layer I covered it with chocolate ganche

. This is the most requested chocolate cake that I make and is the favorite chocolate cake choice for family potlucks, parties, birthdays and weddings.

STEAM CHOCOLATE CAKE

The Chocolate Cake

1 cup sugar / 1 cwn gula halus

1 cup cocoa powder / 1 cawan serbuk kok

1 cup evaporated milk / 1 cawan susu cair

1/2 cup condensed milk / 1/2 cawan susu pekat

1 cup vegetables oil / 1 cawan minyak sayur

1 tsp vanilla essence / 1 sk vanilla
1 tsp baking powder / 1 sdt baking powder
1/2 tsp baking soda /1/2 sdt baking soda

Heat up all ingredient over low heat until smooth and set aside / Masak semua bahan A sehingga lincin dan sejukkan

Ingredients B

3 eggs / 3 biji telur

Beat eggs till light and fluffy / Pukul telur sehingga naik dan gebu

Ingredients C

1 cup  Self Raising Flour  / 1 cawan tepung tepung naik sendiri

When ingredients A cool add to eggs mixture mix well and add flour . Divide ingrediets into two/ Bila bahan A sudah sejuk, masukkan kedalam adunan telur gaul rata kemudian masukkan tepung. Bahagikan adunan kepada dua.

Cheese Ingredients

250 g cream cheese / 250 g krim cheese

60 g caster sugar / 60 g gula caster

25 ml water / 25 ml water

25 g flour ./  25 g tepung

Whisk all cheese ingredients and set aside / pukul semua bahan bahan cheese dan letak sebelah.

How To Steam The Cake

Heat up steamer / Panaskan kukusan api jangan terlalu besar

Divide chocolate mixture and pour 1 st portion into a greased and lined 8" round cake tin and steam for 15 minutes. Then add in the cheese layer and steam for another 15 minutes. Finally steam the final chocolate layer and steam until it is done. Let the cake cool down completely before adding the mousse. / Bahagikan adunan koko kepada dua bahagian. Oleskan acuan 8 inci dengan minyak dan kukus bahagian koko yang pertama selama 15 minit. Kemudian masukkan bahagian cheese dan kukus selama 15 minit lagi akhir sekalai masukkan bahagian koko yang terakhir dan kukus sehingga masak. Sejukkan

  

The Chocolate Mousse

200 ml whipped cream / 200 ml krim putar

3 tbsp sugar / 3 sdb gula

3 tbsp cocoa powder / 3 sdb serbuk koko

1 tbsp gelatine powder mixed with 4 tbsp warm water / 1 sdb gelatine dibancuh bersama 4 sdb air suam 

1. In a small pot, sprinkle gelatine powder warm water and let sit for 5 minutes. Stir and melt over simmering water ( double boil ) till gelatine fully dissolves. Remove from heat.

2. Whip the cream till soft peak add sugar till smooth and mix in the cocoa powder

.

3. When the gelatine mixture has slightly cooled down, pour the gelatine mixture into the cream  mixture and mix until well blended.

3. Spread the filling ontothe cooled cake. Freeze the cake till the filling set, about 45 minutes to an hour. Ice the cake with chocolate ganache

Ini adalah kek kukus Cokolat cheese yang telah divariasikan dengan meletakkan lapisan cokolat mousse dan cokolate ganache. Ramai yang sudah mencuba resipi ini tetapi saya baru cubanya minggu lepas. Tambahan mousse dan ganache adalah diinspirasikan oleh teman kita Juwita dari bumi Sakura, saya lihat presentation Juwita dalam majalah Aroma..so saya jadi tertarik dan membuat pembaharuan tersebut. Cukup sedap kek ini. Memang idea yang baik membuat perubahan pada kek yang. Very rich in chocolate and mousse dan ganache menambahkan kelazatan pada kek ini.

Next Post - Matcha Tea Cupcake

AN EVENING WITH CHEF JIMMY ANG - MOO-MOO CAKE

I planned  for a light an easy weekend, enjoying a whole body massage in spa. I was damn exhausted and need to pamper myself, but some how things changed when i received a call from a friend saying that Chef Jimmy Ang will be in town for macarons demonstration. Being a big fan of Chef Jimmy Ang and being Mad about Macarons, I made a "U" turn and drove straight to Wah Seng an ingredients supplies shop to register myself.

I believe I made a good decision there to sacrifice my body massage and attended the class. The class was full packed. The evening  included a cooking demonstration and discussion with Chef Jimmy Ang.

The first sweet treats that Chef Jimmy showed us was the Moo Cake ( a form of Swiss Roll with Moo Moo Pattern) He told us that this is a sponge kind of swiss rolls using bamboo charcoals as the moo...moo spots..very interesting especially when he spotted the moo..moo before covering it with the sponge mixture.

The second was a chilled cheese cake using honeydew. This is another interesting recipe that I've tried immediately after the class and the last recipe he shown us was the highlight of the program. The one that I love most it's MACARON. I was really thrilled..when the recipe shown was an INTALIAN MACARON which is something new for me. I've learned and done the FRENCH MACARON before and this around Chef Jimmy Ang taught us the  ITALIAN MACARON, It definitely  completed my excitement of learning both the French and Italian Macaron.

Wow..it was interesting and an evening worth spending. I've made the chilled cheesecake yesterday and am looking forward to try the moo-moo cake and the ITALIAN MACARONS. It was really enjoyable with the interesting crowd anxiously wanting to learn. Thanks to Chef Jimmy for the wonderful evening and a great lesson..I really enjoy it.

Here's the recipe for 

THE MOO MOO CAKE

Adapted from - Chef Jimmy Ang

The Cake

8 eggs - fresh gred A eggs / 8 biji telur gred A

60 g honey / 60 g madu

100 g plain flour / 100 g tepung biasa

60 g melted butter / 60 g mentega cair

8 egg white / 8 bjiji putih telur

a pinch of salts / secubit garam

70 g caster sugar / 80 g gula caster

1 tsp bamboo charcoal / 1 sdt serbuk bamboo charcoal

Grind oreo for sprinkle / Serbuk Oreo untuk taburan

The Cream

6 eggs / 6 biji telur

100 g caster sugar / 100 g gula halus

30 g cornflour / 30 g tepung jagung

10 g plain flour / 10 g tepung biasa

500 ml fresh milk / 500 ml susu segar

1 stick vanilla pod / 1 batang vanilla pod

15 g butter / 15 g mentega

300 ml whipping cream / 300 ml krim putar

Whisk eggs yolk with honey then fold in flour until smooth and then fold in butter. Set a side / Pukul kuning telur dengan tepung sehingan lincin. Kemudian masukkan mentega cair dan letak sebelah

Whisk eggs white, salts and sugar till soft peak. Then fold into egg yolk mixture and mix well / Pukul putih telur, gula dan garam sehingga pekat dan gebu, kemudian satukan dengan adunan kuning telur

Then bring 80 gm of the mixture and mix with bamboo charcoal set aside / Keluarkan 80 gm dari adunan dan masukkan bamboo charcoal dan letak sebelah.

Pipe into 14 x 14 square baking tray making a spot, then pour the remaining batter into the baking tray. bake at 190 C for 9 minutes  / Pipekan adunan charcoal seperti topok-topok dalam loyang pembakar 14 x 14. kemudian curahkan adunan putih ke atasnya. Kemudian bakar pada suhu 190 selama 9 minit.

In the mean time prepare the cream filling.  Whisk eggs yolk, sugar, cornflour and flour. Mix well./ Sementara itu sediakan inti atau fillingnya. Pukul telur, gula, tepung jagung dan tepung. Pukul sehingga sebati.

Heat up the fresh milk and pour into the egg mixture  / Panaskan susu dan curahkan ke dalam adunan telur tadi

Heat up the mixture over low heat and constantly stir till it form a thick mixture. Pour over tray and set aside / Panaskan adunan atas api kecil. kacau sehingga adunan menjadi pekat dan letak sebelah.

When the filling cool and thicken..blend till it form a nice creamy texture. Remove cake from oven allow to cool..Once cool remove cake from tray and over turn cake..with the moo-moo downside and the plain side above / Bila cream sudah sejuk..mesin sehingga menjadi seperti krim. Keluarkan kek yang masak tadi sejukkan dan balikkan..bahagaian bercorak di bawah manakala bahagian kosong di atas. 

Cut the edge of cake slant 45  degree and spread the cream / Potong hujung tepi kek 45 darjah seperti di atas bagi memudahkan bila digulung nanti. Sapukan krim.

Sprinkle grinded oreo's and fold the cake firmly / Taburkan serbuk oreo dan gulung cake kemas-kemas.

Moo-moo dari namanya aje kita sudah bayangkan bahawa ini adalah lembu....ya tepat sekali kek ini adalah kek sponge gulung yang bercorak lembut yang bertompok-tompok. menariknya resipi ini menggunakan "bamboo charcoal" untuk mendapatkan warna tompokkan hitam. Bamboo charcoal ini boleh didapati di mana-mana kedai barangan kek dan jika anda tidak boleh memperolehinya bolehlah juga menggunakan serbuk koko. Keknya cukup lembut dan krimnya boleh diperlbagaikan. tetapi resipi krim ini boleh juga digunakan untuk membuat isi tartlet..pendek kata resipi ini boleh diperlbagaikan. Sesuai dijadikan sajian minum petang mahupun untu majlis tertentu.

Next Post - Steam Chocolate with Cheese Layer

COCONUT PANDAN CAKE / MUFFIN KELAPA PANDAN

I was looking for a coconut pandan muffins recipe and stumbled into CMG blog it looks nice and I've seen many bloggers had tried..so I decided to give a try.  Pandan adds a subtle fragrance and flavor to theses muffins. They smell great, taste good and look pretty too! .

They aren't that sweet and the batter rises up and awesome with the coconut flakes on the top, which I love. These make a great morning treat and the colors are perfect. They are really easy to whip up too.

COCONUT PANDAN MUFFINS

125 butter / 125 g mentega2 large size eggs / 2 biji telur gred A

80 g caster sugar / 80 g gula halus

150 g self raising flour / 150 g tepung berserbuk penaik (self-raising flour)

30 g desiccated coconut / 30 g kelapa kering

1 tbsp coconut powder / 1 camca besar serbuk santan

1/4 cup fresh milk / 1/4 cawan susu segar (mat guna susu cair)

1 tsp pandan paste / 1 camca teh pandan paste

Pinch of salts / Secubit garam

Desciccated coconut to sprinkle top /Sedikit kelapa kering untuk ditabur

CARA MEMBUATNYA :-)

1. Heat ip the oven at 175 C and line the muffins pan. Combine all dry ingredients and set aside. / Panaskan oven pada suhu 175C, alas acuan muffin dengan paper cup atau guna muffin cup jenis keras. Satukan tepung berserbuk penaik dengan kelapa kering, serbuk santan dan secubit garam, gaul rata. Ketepikan.
2. Whisk butter and sugar till light and fluffy. Add eggs one at aa time. Add in pandan paste. / Putar mentega dengan gula hingga kembang, masukkan telur satu persatu sambil terus memutar hingga putih. Masukkan pandan paste dan kacau rata.
3. Perlahankan speed dan masuk tepung berselang seli dengan susu cair hingga selesai. Kacau rata. Sudukan 3/4 penuh ke dalam muffin cup tadi dan tabur sedikit kelapa kering atasnya. Bakar 25 - 30 minit atau hingga masak. Sejukkan atas jaringan sepenuhnya sebelum dihidang...../ Lower the speed ada flour and milk alternately till comple. Spoon 3/4 of the cup and bake for 25-30 minutes.

Sebut aje muffin pandan kelapa..tentu kita sudah dapat bayangkan aroma dan lemaknya muffin ini..ha..ha..betul semerbak harum semasa membakarnya. Saya mendapat resipi ini daripada Blog CMG..tetapi agak anih sedikit sebab tektur muffin ini lebih kepada kek daripada muffin. Biasanya kalau saya membuat muffin saya suka lihat rekahan pada atas muffin tetapi yang ini tidak..ia lebih pada cupcake...apa pun memnag gebu. lembut dan terasa kelapa dan pandanya.

Next Post - White Chocolate Strawberry Cake

DOUBLE CHOCOLATE MUFFINS

I have written about these muffin before in this post and in this one, but it is so good I think it deserves another post.

It's delicious, it's so easy and quick to make and best of all, it's one of those recipes for which I always have all the ingredients in the house. As a result it has become part of my family favourite every time any one in the house crave for something sweet and  when I want something quick. I have made it so many times I don't measure the ingredients any more and to be honest there is no need to be all that exact anyways.

This time around I made for a cafe in Kuala Lumpur..that invited me to sent a few samples of my best muffin..so this is one of the nine muffins that I submitted. Try this..its awesome !!!!!

Double Chocolate Muffins (makes 12)

200 g plain flour / 200 g tepung

100 g caster sugar / 100 g gula caster

50 g cocoa powder / 50 g serbuk koko

1tsp cinnamon / 1 sdt serbuk kayu manis

2tsp baking powder / 2 sdt baking powder

125 g dark chocolate, chopped / 125 g  chocolate hitam

2 eggs / 2 biji telur

100ml vegetable oil / 100 ml minyak sayur

250ml milk / 250 ml susu segar

Preheat oven to 200C. / Panaskan oven pda 200 C

In a large bowl mix the flour, sugar, cocoa powder, cinnamon, baking powder and dark chocolate. / Dalam mangkuk besar campurkan tepung, gula, serbuk kayu manis, baking powder dan dark chocolate

In a separte bowl whisk the eggs. / Dalam mangkuk lain pukul telur

Add the oil and stir well until combined. / Masukkan minyak dan kacau sehingga sebati

Add the milk and mix in again. / Masukkan susu dan kacau lagi

Now pour the wet ingredients into the dry with a fork or wooden spoon until just combined. You don't want to overwork it. / Curahkan bahan basah  kedalam bahan kering dan gaul rata.

Divide the dough between a 12 hole muffin tray, lined with paper muffin cases and bake for 20 minutes. /  Bahagikan adunan dalam cawan muffins 12 biji yang telah dialas dengan cupcakes paper dan bakar selama 20 minit.

Double Chocolate Muffins ini sudah saya buat dua kali entrynya...sebab  ia sedap dan mudah menyediakanya saya masukkan sekali lagi..sedap muffin ni terasa cokolatnya.  Kali ini saya buat untuk sebuah Cafe di Kuala Lumpur yang minta saya anta 9 jenis muffins saya yang terbaik.  So muffin ini adalah salah satu daripada 9 muffin sample yang saya anta. Apa yang menarik tentang mufin ini bahanya mudah dan sentiasa ada dalam gerobok dapur dan jika tekak tiba-tiba terasa nak makan benda yang manis..inilah yang saya buat dulu.

Next Post - Coconut Pandan Muffins