If you remember the Green Tea Panna Cotta Notta that I made a while back, you may remember that I won a one pound bag of Matcha (Green Tea Powder). I still have LOTS of it left. Not that I haven’t been using it, but a pound of that stuff is more than you can imagine.
So I thought that I might make some green tea cake…which evolved into cupcakes…which morphed into combining them with white chocolate mousse…so I then convinced myself that they were an early Valentine’s Day treat for Craig. The mind of a foodie is a very strange and twisted place.
Since returning from China, we have both been drinking copious amounts of Jasmine tea, so I knew he would like these. Truth be told Craig has yet to meet a cupcake he didn’t like (but I digress). Unlike a lot of green tea baked goods I’ve tasted, these actually have the slightly grassy green tea flavor to them. Un-frosted, these little green gems have a slightly crispy top from the sugar (so don’t feel obligated to frost them, but make the mousse anyway…read the Relationship Advice below). But the white chocolate, in the mousse, compliments the flavors really well.
I don’t really have much of an explanation for the, ahem, “vivid” pink coloring of the mousse other than I thought pink would be cute with the green and it’s almost Valentine’s Day. A word of caution would be to use the food coloring very sparingly. I wasn’t thinking and poured the red coloring in. I thought the container had a dropper on it. I was wrong…oops…so helllllooooo pink.
This Valentine’s Day write your sweetie a love letter. And no, you can’t just get yourself a greeting card from the store and write ‘I Love You’ on it and call it a love letter. I mean sit down and write from your heart. I realize that this isn’t easy and you probably won’t just jam it out in 5 minutes. Get an early start on it and you can stop and start for a few days. Be honest in your letter and dig deep inside yourself for the best stuff. These are the kinds of things that are sometimes difficult to say face to face, without feeling strange, but when you put it in writing it seems to be a little bit easier. Plus the recipient will understand and appreciate the depths of your feelings and the meaning of the letter. Don’t write things that you’ve already said. Like repeats on television, it tends to only get half absorbed or ignored completely. You want to grab their attention and make them want to stop everything and only be with you. And if you serve the letter with these cupcakes, be prepared to be licking white chocolate mousse from things other than the tops of the cupcakes.
Makes 18 Cupcakes/Frosts and Fills Cupcakes with Leftovers
Ingredients for Green Tea Cupcakes
- 3/4 Cup Butter (room temperature)
- 1 1/2 Cups Sugar
- 4 Eggs (room temperature)
- 3/4 Cup Cream
- 1 3/4 Cups All Purpose Flour
- 2 Tablespoons Green Tea Powder (Matcha)
Ingredients for White Chocolate Mousse
- 7-8 Ounces Good Quality White Chocolate (chopped into small pieces)
- 2 Egg Yolks
- 2 Tablespoons Sugar
- 1 1/4 Cups Heavy Cream (separated)
- Red Food Coloring
Directions for Green Tea Cupcakes
Preheat oven to 350 degrees Farenheit.
In a mixing bowl add butter and sugar. Cream until butter is pale yellow and fluffy. Add eggs and cream and mix to thoroughly combine.
Sift matcha (green tea powder) and flour into butter, cream and egg mixture. Mix until dry and wet ingredients are combined. Do not over mix the batter or the cupcakes will be tough.
Line cupcake pan with liners. Fill liners 1/2 way with batter. (I use an ice cream scoop for this because it’s less messy and I can control the amount of batter.)
Bake for 25-30 minutes. Check doneness by inserting a toothpick into center of cupcake. It should come out clean.
Remove from oven and let cool.
Directions for White Chocolate Mousse
In a small bowl add egg yolks and sugar. Whisk until sugar is combined and mixture becomes pale yellow.
In a small saucepan, combine 1/4 cup of the cream and bring to a light simmer. While continuously whisking, slowly pour the simmered cream into the egg and sugar mixture (if the eggs cook, you’ll need to start this part over again). Pour this mixture back into the saucepan and stir over low heat until the mixture coats the back of a spoon. (It’s ready when you pull the spoon out and run your finger through the middle of the cream (on the spoon) and the line remains.)
Pour this mixture over the chopped white chocolate and stir until chocolate is completely melted and is smooth.
In the bowl of your mixer, add 1 cup of cream and enough red food coloring to get the color you prefer. (Remember that the yellow from the eggs will change the color a bit.) Whip the cream until almost stiff peaks form. (The right consistency is when you pull up on the cream and you get a bit of a tip that then slightly bends over but holds it shape.)
Slowly fold 1/3 of the whipped cream into the chocolate mixture. Once each batch of whipped cream is folded in, fold in the next batch until all of the cream is mixed in. (Folding the cream means that you use a spatula to add it to the mixture and slowly stir from the bottom of the bowl to the top. Turn the bowl as you do this. Folding keeps the mixture light.)
To fill the cupcakes:
You can fill a pastry bag, that has a star tip attached and pipe the filling into the cakes by pushing the tip into the top of the cupcake and squeezing a bit of the mousse into it.
If you do not have a pastry bag you can cut a small piece out of the cupcake and fill it.
Frost cupcakes by dipping them into the mousse, piping the mousse onto the tops or using a spatula.
The remaining mousse can be put into serving glasses, refrigerated and served as mousse.
*Because of the ingredients, keep these refrigerated.