Best 2 Matcha Monster Bundt Cake Recipes
Indulge in a culinary adventure with our Matcha Monster Bundt Cake, a symphony of flavors that will tantalize your taste buds. This moist and fluffy cake is infused with the vibrant green hue and earthy notes of matcha powder, creating a unique and visually stunning centerpiece. Swirled with a luscious cream cheese filling and topped with a decadent matcha glaze, this cake is a delightful treat for any occasion. But that's not all; we've also included recipes for Matcha Monster Cupcakes, Mini Bundt Cakes, and Matcha Swiss Roll, offering a variety of ways to enjoy the matcha goodness. Get ready to embark on a matcha-licious journey with our collection of irresistible recipes.
Let's cook with our recipes!
MATCHA MONSTER MERINGUES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 16 to 18 meringues
Number Of Ingredients 7
Steps:
- Preheat the oven to 250˚ F. Line two baking sheets with parchment paper. Beat the egg whites and salt in a large bowl with a mixer on medium speed until frothy. Add the cream of tartar and increase the speed to medium high; beat in the sugar 1 tablespoon at a time, then beat in the vanilla. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 more minutes.
- Transfer the meringue to a large piping bag fitted with a large round tip. Pipe into spiral cone shapes, 2 inches in diameter and 3 inches tall, about 2 inches apart on the baking sheets. Decorate each meringue with a candy eyeball. Dust with the matcha.
- Transfer the meringues to the oven and bake 1 hour. Turn off the oven and let the meringues stand in the oven until dry, about 3 hours or overnight.
MATCHA MACAROON MONSTERS
Macaroons are traditionally made around Passover since they don't have any leaveners, but I make them all year round because they're delicious! This version has my favorite natural green food coloring, matcha, to make them look like monsters.
Provided by Molly Yeh
Categories dessert
Time 40m
Yield 20 to 24 cookies
Number Of Ingredients 8
Steps:
- Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Line two baking sheets with parchment and set aside.
- In a large mixing bowl, whisk together the condensed milk and matcha. Mix in the coconut and set aside.
- In a separate large mixing bowl, add the egg whites and salt. Using a hand mixer, beat until stiff peaks form. Using a rubber spatula, fold the egg whites into the coconut mixture. Spoon lightly packed 2-inch balls (you can use a 2-inch cookie scoop or weigh 1.5 ounces) of the mixture onto the baking sheets, spaced 1 inch apart.
- Bake in the oven until golden brown; begin checking for doneness at 18 minutes. Remove from the oven and let cool for a few minutes on the pans. Transfer to a wire rack to cool completely. Allow the baking sheets to cool completely. You'll use them again.
- Melt the chocolate in a microwave in 30-second increments, stirring after each, or in a heat-safe bowl over a pot of simmering water, stirring often. Dip the bottoms of the macaroons in the chocolate, scraping off any excess. Then dip in the silver sanding sugar and return to the parchment-lined baking sheet. Attach the candy eyeballs using the chocolate as glue. Let the macaroons set at room temperature or in the fridge. Enjoy!
- The macaroons can be kept at room temperature for about 3 days or in the fridge for up to a week.
Tips:
- Use high-quality matcha powder: The quality of your matcha powder will greatly impact the flavor of your cake. Look for a powder that is bright green in color and has a smooth, fine texture.
- Sift your dry ingredients: Sifting your dry ingredients will help to ensure that they are evenly distributed throughout the batter and will help to prevent lumps.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter and will make the cake light and airy.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
- Add the dry ingredients to the wet ingredients in three additions, alternating with milk: This will help to prevent the batter from becoming too thick.
- Divide the batter between the prepared bundt pans: If you are using two bundt pans, be sure to divide the batter evenly between them.
- Bake the cakes until a toothpick inserted into the center comes out clean: The baking time will vary depending on the size of your bundt pans, so be sure to check them regularly.
- Let the cakes cool completely before glazing: This will help to prevent the glaze from running off the cakes.
Conclusion:
This matcha monster bundt cake is a delicious and festive treat that is perfect for any occasion. The cake is moist and fluffy, with a rich matcha flavor. The white chocolate glaze adds a touch of sweetness and creaminess. This cake is sure to be a hit with everyone who tries it.
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