Sprinkle Bakes: Matcha-Almond Layer Cake with Meringue Mushrooms
Matcha Ice Cream DIY
- 2 cups milk or half-and-half (Half and Half is a mixture of one part milk to one part cream)
- ½ cup sugar
- 3 Tbsp. 100% natural green tea powder (matcha powder)
- Pinch of salt
How to make Matcha Ice Cream:
Freeze ice cream bowl for 24 hours
n a medium sauce pan, whisk together the half and half, green tea powder, sugar, and salt. Heat the mixture until it comes to a full boil. Keep whisking until mixture starts to foam, then remove from heat.
Transfer the mixture to a large bowl. When it’s cooled down, refrigerate the mixture until completely chilled.
Churn for 20-25 minutes in ice cream maker, according to manufacturer’s instructions. Transfer into a container and freeze for at least 3 hours before serving.
or if you don’t have an ice cream maker go here: http://www.davidlebovitz.com/2007/07/making-ice-crea-1/
Green tea cupcakes yum! Def one of my favorite flavors!
Made by The Kitchen Slave, here is her recipe:
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 large egg yolks
3 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1 cup milk
2-5 tablespoons matcha (depending on your preference)
1. Preheat oven to 350 degrees and line a cupcake tin with cupcake liners.
2. Beat butter on high until soft, about 30 seconds.
3. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
4. Add eggs and egg yolks one at a time, beating for 30 seconds after each addition.
5. Whisk together flour, baking powder, and salt in a bowl. Add to batter and mix to combine.
6. Whisk 2 tablespoons matcha into the milk until completely dissolved. Add to the batter and mix until combined. Taste the batter and if you’d like a stronger matcha taste, add another tablespoon of matcha powder. Taste again and adjust if desired.
7. Fill cupcake liners 3/4 of the way full.
8. Bake for 22-25 minutes until a cake tester comes out clean. Cool completely before icing with green tea cream cheese frosting.