3 MINI MATCHA GREEN TEA DESSERTS (CUPCAKES, CREME BRULEE, & MADELEINES)

Try these unique and fun take on your classic favorite desserts with these 3 mini matcha green tea desserts!

Be sure to SUBSCRIBE! IT'S FREE!

RECIPE BELOW!!!

FOLLOW ME HERE, MY LOVELIES!!
MY BLOG: https://www.CassandreUrsu.com
INSTAGRAM: http://instagram.com/CassandreUrsu/
PINTEREST: https://www.pinterest.com/CassandreUrsu/
FACEBOOK: https://www.facebook.com/cookingwithlovebites
TWITTER: https://twitter.com/CassandreUrsu

MOTHER'S DAY PLAYLIST: http://bit.ly/24gU7C3

OTHER CREME BRULEE FLAVORS: http://bit.ly/1WB8fQw

OTHER MADELEINE FLAVORS: http://bit.ly/1W1X0SM

MATCHA GREEN TEA MADELEINE RECIPE:
Yields: 18 madeleines (80 mini madeleines)
1/2 cup granulated sugar
1/4 cup packed light-brown sugar
3 large eggs, room temperature
1 tbsp honey
1/2 tsp vanilla extract
2-3 drops food coloring
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp coarse salt
3 tbsp matcha green tea powder
1 stick, or 1/2 cup unsalted butter, melted, plus a little more for the pan

DIRECTIONS:
Beat your egg yolks and sugar in a stand mixer or with a hand mixer, until the egg yolks are light in color and are ribbony in texture. Then add in the vanilla extract, honey, and green food coloring dye.
Mix all of the dry ingredients in a separate bowl.
Take the bowl from the stand mixer off of the mixer, and place a sieve on top of it. Then in thirds, add the dry ingredients, sifting them into the stand mixer bowl. With a rubber spatula, fold the dry ingredients into the egg mixture. Continue until all of the dry ingredients are incorporated into the egg mixture.
Then repeat the same idea with the melted butter. Pull the batter away from the side of the bowl, and pour a third of the butter down the side of the bowl. with the rubber spatula, fold in the butter into the batter. Repeat two more times, until all of the butter is incorporated. Cover the bowl with saran wrap (or add to another bowl and add saran wrap) then place in the refrigerator for at least an hour, preferably two.
Then it's ready to bake. To prep your madeleine pan, brush melted butter into the shell shapes, and then sprinkle some flour on top. Then shake the pan around to fill the grooves with the flour.
Scoop some of the batter into the shell shape and bake at 350F for 20 minutes.

MATCHA GREEN TEA CREME BRULEE RECIPE:
Yields: 8-10 mini cups or 2 regular size portions
2 egg yolks
1/4 cup of sugar
3/4 cup of heavy cream
2 tbsp of matcha green tea powder
3 tsp of sugar for caramelizing the top

DIRECTIONS:
Beat your egg yolks and sugar in a stand mixer or with a hand mixer, until the egg yolks are light in color and have doubled in size.
In a sauce pan, heat up your heavy cream and green tea powder until the cream comes to a simmer. Take it off the heat and add it SLOWLY to your egg mixture. Once everything is fully incorporated, add it to your mini creme brûlée dishes. Add your dishes to an oven safe dish, and fill the dish with hot water so that the dishes are submerged in the water about halfway up. Bake for 40 minutes (may be longer if you make two regular size portions) at 325F. Let them cool and then add them to your refrigerator for at least 30 minutes before caramelizing them with sugar.
To caramelize them, sprinkle about 1/2 tsp of sugar on top. Take a blow torch and caramelize the sugar.

MATCHA GREEN TEA MINI CUPCAKES WITH CREAM CHEESE FROSTING RECIPE:
Yields: About 45 mini cupcakes or 1 dozen regular
1 1/2 sticks (6oz.) butter, softened
2/3 cup sugar
2 tsp vanilla extract
3 tbsp matcha green tea powder
1 1/2 tsp baking powder
1/4 tsp salt
2 eggs
1 1/2 cup flour
1/2 cup milk

CREAM CHEESE FROSTING
8oz cream cheese, room temperature
3 tbsp butter, softened
4 cups powdered sugar (icing sugar)

DIRECTIONS:
Add the butter and sugar to the bowl of a stand mixer (or bowl with a hand mixer) and mix on medium speed, until well combined. Then add the vanilla extract, green tea powder, baking powder, and salt to the mixer. Scrape down the sides of the bowl before adding the flour to your mixer, mix until everything is combined and then add in the milk. Once everything is combined, scrape down the sides of the bowl again, mix for another 10 seconds, and then the batter is ready to be placed in the paper liners.
Bake at 350F for 15 minutes. Let cool completely before adding the frosting.

FROSTING DIRECTIONS:
Add the cream cheese and butter to the bowl of a stand mixer. Mix on medium speed until well combined. Then add the green tea powder and 1 cup of the powdered sugar. Continue to mix until everything is combined. Then add the rest of the powdered sugared and continue to mix. Make sure to scrape down the sides of the bowl, mix again, and then add it to a piping bag, fitted with the desire tip.