I have always wanted to try mousse. Alright maybe not the whole time, maybe for the past few days. Got a little tired of making muffins and cakes and wanted to do something with a different texture. Hence mousse. After making a survey within the Tan family. NO ONE likes mousse. Still I insist on making it and forcing everyone to try it. So far only mother tan tried it and her verdict is, she still does not like mousse. Not too sure what will the rest of the family say yet. But lets just say I will not make mousse any time soon.
Found this recipe for green tea mousse. Tried it. Conclusion. Things did not work out. Maybe its the recipe I used or the inaccurate proportion of ingredients ( I half the recipe because I only wanted to make a portion for one.) or maybe its just me and whipping cream. It did not take very nice.
After a short break. I went on to bake green tea cupcakes.
With jazz music playing in the background and my lovely green tea powder sitting on the table, I was in a really good mood for baking. Ah...and my green tea cupcakes turned out pretty fine :)
Mother Tan would not be too happy if she saw this.
They actually look much greener than reflected in the picture!
Adapted from Food Mayhem and cooking matters
3/4 C cake flour
1/2 C Sugar
1 1/2 Tsp baking powder
1 Tsp Matcha powder
8 Tbs unsalted butter
2 egg whites
1/3 C milk
1 1/2 Tsp vanilla extract
1/3 C Icing sugar
1 Tsp matcha powder
50g cream cheese, softened
1 Tbs butter, softened
1/4 Tsp vanilla extract
1) Preheat oven to 175 degree. Line muffin pan with cupcake papers or grease muffin pan
2) In large bowl, combine the flour, sugar, matcha powder, baking powder and salt. Mix till throughly combine
3) Add stick of butter and half of the milk. Mix on medium-high speed for two minutes. Scrape down the sides of the bowl with a spatula
4) Add egg whites and vanilla to the remaining milk and whisk to combine. With the mixer on low, slowly pour the milk into the batter. Raise speed to medium and mix until just combined.
5) Divide the cake batter among the six liners. Bake for 20-24 min or until an inserted toothpick comes out clean. Cool completely before frosting.
6) To make frosting, sift together icing sugar and matcha powder. Set aside. Beat together cream cheese, butter and vanilla on medium speed for 2 min. Reduce speed to low and add sugar/ matcha gradually. Once all the sugar/ matcha is mixed in, increase speed to medium and beat for 2 min more.