Green Tea Cream Cheese Frosting Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 8-inch round pans. Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.
• In a large bowl, beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat in the flour mixture alternately with the yogurt, mixing just until incorporated. Pour batter into prepared pans.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans.
• To make Green Tea Frosting: Sift together confectioners' sugar and green tea powder. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. Beat with an electric mixer until smooth.
• To assemble the cakes: when the cakes are completely cooled, put one layer on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of cake on top, and spread frosting to cover the top and sides of cake. Dust with green tea powder if desired. Serve cold or at room temperature.

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 cupcake liners.
• In a large bowl, mix together the flour, sugar, baking powder and salt until thoroughly blended.
• Whisk together the milk and oil, and add to the dry ingredients. Beat for 2 minutes on medium speed. Add the matcha powder, almond extract and eggs and beat again for 2 minutes on medium speed. Pour the batter into the pans, filling three-quarters of the way full. Bake until cakes test done, about 15 minutes. Allow cupcakes to cool completely.
• For the buttercream: Place the butter in the bowl of an electric stand mixer fitted with a whisk attachment. Add one-third of the sugar and blend well. Add in the remaining sugar one-third at a time, blending well between each addition. Add in the milk and matcha powder and beat until light and fluffy.
• To assemble: Add the buttercream to a large pastry bag with a grass tip and pipe in small dollops to resemble grass.

Steps:

• Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla. Beat in carrots. With mixer on low, gradually add flour mixture; beat just until combined. Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely.
• Make frosting: Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy. Frost top of cooled cake.

Steps:

• For the Cake:.
• Preheat oven to 350 degrees.
• Grease and flour 2 - 9 inch round pans.
• Sift together the all-purpose flour, cake flour, baking soda, salt, and 4 teaspoons of matcha; set aside.
• In a large bowl, beat together sugar, oil, and eggs until smooth.
• Stir in 1 1/2 teaspoons vanilla.
• Beat the yogurt into the flour mixture just until incorporated.
• Pour batter into prepared pans.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Cool on wire rack for 30 minutes before removing from pans.
• For the Frosting:.
• Sift together confectioner's sugar and matcha.
• In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk.
• Beat with an electric mixer until smooth.
• Assembling the cake:.
• When the cakes are completely cooled, put one layer on a flat serving plate.
• Spread a thin layer of frosting over it.
• Place the other layer of cake on top, and spread frosting to cover the top and sides of cake.
• Dust with matcha if desired.
• Serve cold or at room temperature.
• Makes one 2 layer 9 inch rounds or one sheet.