Let’s talk about Matcha.
Matcha is the finely ground powder of specially grown and processed green tea. It is special because the green tea plants for matcha are shade-grown for about three weeks before harvest, and the stems and veins are removed in processing. During shaded growth, the plant Camellia sinensis produces more theanine and caffeine. This combination of chemicals is considered to account for the calm energy people might feel from drinking matcha. The powdered form of matcha is consumed dissolved in water or milk.
I love my Matcha dissolved in Soy milk sweetened with a little honey. Known as the “Matcha Latte”. And the calm energy part is the perfect description of the energy you feel after a cup of Matcha, it’s not like when you drink too much coffee, where you might feel uncomfortable with a raced feeling. Matcha just gives you tons of energy due to the high levels of Theanine. Theanine makes the brain produce alpha waves, which induce a state of relaxation and focused attention, similar to meditation. Matcha has a high amount of EGCG, a plant chemical that stimulates cell suicide in unhealthy cells, and stimulates metabolism as well. So basically. it fights cancer and you burn more fat.
It makes me feel really good and I absolutely love it and also highly recommend it.
It also has one of the highest ORAC values and is therefore a potent antioxidant. The ORAC value for Matcha is 1348 units per gram, compared to 24 units for blueberries.
The ORAC (Oxygen Radical Absorbance Capacity) unit, ORAC value, or “ORAC score” is a method of measuring the in vitro antioxidant capacity of different foods and supplements. The higher the food on the ORAC scale the more effective it will be at neutralizing free radicals. This may slow the oxidative processes and free radical damage that can contribute to age-related degeneration and disease.
So, since I love my Matcha I wanted to share this great recipe for Matcha Cupcakes with you with a delicious white chocolate buttercream.
Ref. sugar free ✔
Makes: 12 Cupcakes
For the Cupcakes;
- 1 Cup Cake flour*
- 1 tbsp. Matcha Green Tea Powder, Culinary Grade
- 1/4 tsp. salt
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 Cup sugar (of choice)
- 1/2 Cup butter or margarine
- 2 large eggs
- 1/4 Cup Buttermilk
For the Buttercream;
- 5 oz. white chocolate
- 1 Cup butter at room temperature, cut into cubes
- 2 tsp. Matcha powder
- Sift the first five ingredients (the dry ones) into a bowl.
- In an other bowl beat together the butter and the sugar until fluffy and pale, about four minutes.
- Add the eggs one at a time, beating to incorporate after each addition.
- Meanwhile line a cupcake tin with liners and pre heat the oven to 180° C. / 350° F.
- Mix the flour mixture into the egg mixture alternating with the buttermilk, mix with a spatula and do not over mix.
- Fill the cupcake liners half way.
- Place on a rack in the middle of the oven and bake for 14-16 minutes or until a wooden skewer inserted in the middle of a cupcake comes out dry.
- Remove from oven and let cool completely on a rack before frosting.
- To make cake flour; measure 1 cup of flour. Remove two tablespoons of the flour and substitute for two tablespoons of corn starch. Sift together.
To make the buttercream;
- Melt the white chocolate carefully in the microwave at 20 second intervals, leaving the chocolate to rest for ten seconds in between each time.
- White chocolate burns easily so proceed with caution.
- Meanwhile beat the butter with your mixer until fluffy.
- Slowly add the melted chocolate and beat quickly to incorporate.
- Add the Matcha powder, and mix. If you want a more vivid green add more Matcha.
- You may have to put the butter cream in the fridge for half an hour if it is too soft before piping onto the cupcakes.
- Simply place the buttercream in a piping bag and put on your favourite tip. Squeeze the buttercream gently in a circular movement over the cupcake until you have a nice peak.
- Decorate with flowers and/or sprinkles.
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥
This post contains affiliate links