MATCHA TEA CUP CAKE

Matcha is finely ground powder of a specially grown and processed green tea. The green tea plants for matcha are grown in shade for about three weeks before harvesting, the stems and veins are removed while being processed. These days, besides being drinking as a tea, matcha is also used to flavour and dye foods like noodles, ice-creams, cakes, smoothies. It is favourite among the native islanders. [Wiki]

Matcha is that form of whole green tea leaves that has extra theanine and chlorophyll because the shaded growth produces more of theanine and chlorophyll. It boosts energy. Many health conscious people consume green tea leaves or matcha  for it's antioxidant catechins. [Wiki] How much of antioxidants are present in the tea cakes made with it, I have no idea. I baked them as I liked the colour and the aroma of the matcha cakes I saw  in a bakery the other day.

I became a tea lover after landing in this island, specially fond of the green tea. Many a variety of tea and tea infusions are available here. My first attempt to prepare a matcha cake went haywire. My second attempt was this and I am proud to say they were done well. I am not a professional baker and less innovative, I followed one of Teaglad's recipes to get these soft MATCHA TEA CAKES. Below is how I did them.

INGREDIENTS : [for the cake]

All Purpose Flour : 1 coffee mug
Baking Powder : 1 tsp
Sugar : 5-6 tbsp
Butter : 50 gm[at room temperature]
Oil : 50 ml
Eggs : 3
Milk : 1/2 small tea cup
Matcha Green Tea Powder : 2 tbsp

INGREDIENTS : [for the frosting]

Unsalted Butter : 50 gm
Powdered Sugar : 2 tbsp
Milk : 2 tbsp
Matcha Green tea : 1tbsp

METHOD :

Preheat the oven to 180* C. Mix together all the dry ingredients.

In another bowl cream together the butter and sugar. Add the oil and incorporate with the butter and sugar well.

Add one egg at a time to the batter. Beat the mixture well.

Add the milk. Beat till the batter becomes lighter.

Add the flour mix little by little. Once done, beat the batter till it is lighter and fluffy.

Place paper cups on the muffin moulds.

Pour the batter till half as seen below.

Bake for 15-20 minutes at 180*C. Once done let them cool. They look as below.

Now let us prepare the frosting.

Beat together the butter and powdered sugar, add the milk and keep beating.

At a point the three will be incorporated well.

Once the cup cakes cool down, we can decorate them with the frosting. They look as below.