** When I originally made this post, I put these adorable panda cookies on cupcakes that didn’t turn out so well. I was unsatisfied with the cupcakes, so I just had to remake the cupcakes. As a result, I’ve edited this post to include a matcha green tea cupcake recipe I enjoyed and that is suitable for these cute little pandas.
I’ve been in love with these cute little panda cookies I found at the Sogo bakery chain from the Bay Area. I’ve searched for them elsewhere, and while I’ve seen other imitations, these are the cutest I’ve found. I also looked into trying to make them myself, but according to the employees of Sogo, they use a special machine.
Every time I go visit my parents, I pick up some cookies to take home. For a while now, I’ve been wanting to make some cupcakes with these cookies as toppers. In my mind, I always imagined matcha flavored because I think of the green bamboo that the pandas are always eating at the zoo.
So this weekend, I made some matcha cupcakes and whipped up some matcha whipped cream frosting. I used the recipe for the chocolate matcha swirl cupcakes, but without the chocolate part. The matcha whipped cream frosting I made came out a bit lighter than I wanted it to, so I put a few drops of green food coloring. But then the green didn’t really match the cupcakes anymore. And it came out more like a seafoam green rather than a matcha green.
To make the frosting, I simply added 1 tablespoon of matcha powder and a few drops of green food coloring to the heavy cream and sugar before whipping it. Perhaps next time I’ll stick with the original color. Or maybe I’ll try a matcha buttercream to get a darker green.
I constantly see giveaways on other blogs. I’ve been thinking of doing one for a while. So on my last trip home, I picked up some extra cookies. I know this is a small giveaway, but it’s my first one, and I wanted to do a test run first.
Two lucky readers will get a chance to win a pack of cookies. A cookie pack has about 16 cookies. I’ll do my best to ship these in enough padding that they reach the readers without getting crushed by the postal service.
The winners will be selected at random. The first winner will be selected from the comments on this post. Simply leave a comment and make sure to include a valid email address so that I can contact you.
The second winner will be selected from twitter. I joined twitter a few months ago, and really like how it works. I like having access to so many foodies and being able to ask questions and get instant answers. Add me to your twitter account and send me a message to let me know you’ve added me, and you’ll be entered to win. Or, if you have already added me, simply send me a message to let me know you want to be considered in the drawing.
Sorry, international readers. This contest is only open to US readers. Hopefully, I’ve remembered everything. I hope this contest goes well and I hope to hold other giveaways in the future. Deadline to enter is by June 25, 2010.
- 2 cups cake flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 1 whole egg
- 1 egg white
- 6 tbsp unsalted butter
- 1 cup low fat yogurt
- 1 tsp vanilla extract
- 1/2 tbsp matcha powder
- Preheat oven to 350°F. Line muffin baking pan with cupcake liners. Use a whisk to combine flour, baking powder, baking soda, and salt. Sift together. Set aside. In another small bowl, whisk whole egg with egg white. Set aside.
- Cut the butter into pieces and place in an electric mixing bowl. Beat for 1 minute to soften. Gradually add remaining 1 cup of sugar and beat at high speed for about 3 minutes. Add in egg mixture, beating constantly for about 2 minutes.
- On low speed, beat in a third of the flour mixture. On medium-high speed, beat in half of the yogurt. On low speed, beat in half of the remaining flour. On high speed, beat in the rest of the yogurt and the vanilla. On low speed, beat in the remaining flour. Add matcha powder to the yogurt batter in the mixing bowl.
- Bake for about 30-35 minutes until toothpick inserted in comes out clean.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.