Chocolate Cupcakes with Matcha Frosting

Bake & Be Healthy!

Cooking, Baking and Steeping Green Tea

This week, we're sharing a recipe for delicious Double Chocolate Cupcakes with Matcha Buttercream Frosting, the perfect way to have a sweet treat and your antioxidants too! I have loved green tea for many years and even tried several desserts with Matcha at local tea shops and bakeries. But there is something extra special about Matcha Buttercream frosting ( I admit I ate the leftover frosting by the spoonful). Matcha and Chocolate go together like peanut butter and jelly,mac and cheese, you get the idea.



Not familiar with Matcha? Here are some basics:

Traditionally used in Japanese tea ceremonies, matcha is finely ground green tea of the highest purity. You are drinking the tea leaves–not just steeping them. This concentrates the taste, the caffeine and the health benefits.

Benefits of eating and drinking Matcha

• Energy

Yes, matcha does contain caffeine just like your cup of coffee (it offers only slightly less than a cup of pour over). But unlike coffee, matcha (and all green tea) also has the amino acid l-theanine. Scientists think that this combo (caffeine + theanine) is what makes tea energizing, without leaving you jittery.

• Stress reduction

Matcha not only gives you energy but it can help to improve concentration and promote calm and relaxation at the same time. Grabbing a warm cup with a friend can reduce your stress levels even further!

• Antioxidants

Matcha gets its rich emerald color from antioxidants–including chlorophyll and epigallocatechin gallate (EGCg). These nutrition superheroes fight off free radicals–beauty villains that cause premature aging and wrinkles, and are created in reaction to lifestyle and environmental factors. Yes, all green tea contains antioxidants, but because matcha is a concentrated powder, it can contain up to 10 times the levels as a regular cup of tea.

• Skin protection

Besides giving your skin hydration and antioxidants, matcha has the potential to also protect your skin from damage by the sun. While it can’t replace sunscreen, it may be able to help mitigate some of the harm those wonderful rays can cause.

• Hydration

Keeping your body well-hydrated is essential for glowing skin and overall wellness. But sipping on plain water all day gets boring. A matcha latte is another way to stay hydrated. Sip water in between sips to stay even more well-hydrated.

So now that you know all about Matcha you are ready to start incorporating this healthy tea into your daily regimen.

Reference: modelsforwellness.com

Save 20% off on our Matcha until July 9th, 2016! Click Save now to check out our Matcha and complete collection of Teas from around the world. Save now!

Coming Soon... Watermelon Lime Green Iced Tea recipe! Stay tuned!

Happy Steeping,
Lauri Smith,
White Cloud World Teas
Austin,Texas
Globally Sourced, Locally owned.
www.whitecloudworldteas.com

Double Chocolate Cupcakes with Matcha Buttercream Frosting   By Chelsea via portandfin.com INGREDIENTS Makes 12-16 cupcakes Cupcakes: ¼ cup cocoa powder 1 cup all-purpose flour ½ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt 2 large eggs, room temp 1 cup granulated sugar ⅓ cup melted coconut oil 2 teaspoons vanilla extract 1 tsp instant coffee mixed with 1 tsp warm water ½ cup buttermilk* ½ cup mini chocolate chips, plus more for topping . Frosting: 2 Tbsp milk 1 Tbsp matcha powder 1 stick (1/2 cup) butter, room temp 3 cups icing sugar PREPARATION INSTRUCTIONS   Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners; set aside. If you have a second muffin pan, line 4 more cups with liners, if not, simply bake the first batch and then reuse the pan for the rest of the batter. (We found that it fills 12 perfectly.) In a medium bowl, whisk together the cocoa powder, flour, baking soda, baking powder, and salt; set aside. In a large bowl, whisk together the eggs, sugar, oil, vanilla, and coffee mixture until smooth. Add in half the dry ingredients to the wet ingredients, then half the buttermilk, mixing until smooth. Repeat with remaining dry ingredients and buttermilk. Add in chocolate chips and stir until just combined. Pour batter into cupcake liners, filling about ⅔ of the way. Bake 18-20 minutes until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely. Make frosting: in a small bowl, combine the matcha powder and milk and stir until a smooth paste forms. It is important that you get rid of any clumps as best you can. In a mixing bowl, beat together the butter until smooth. Add in icing sugar and matcha mixture and beat until thickened. Transfer to a piping bag and frost the fully cooled cupcakes. Top with mini chocolate chips, if desired.