RECIPE

RECIPE ORANGE YOU GLAD I SAID MATCHA?

Step out of your culinary comfort zone this fall with the flavors of mandarin orange and matcha.

MANDARIN ORANGE CUPCAKES

PHOTOS AND RECIPE BY EMMA STEFANICK | ILLUSTRATIONS BY MORGAN MEYER

Time: 90 minutes Makes: 20 cupcakes

Ingredients Cupcakes 1 box of yellow cake mix 1 - 11 oz can of mandarin oranges 4 eggs; room temperature ½ cup vegetable oil 20 cupcake liners Icing 1 - 10 oz can crushed pineapple 1 box powdered vanilla pudding 6 oz cool whip Oranges and blueberries (for decoration) Directions Batter 1. Combine oranges with juice, eggs, cake mix, and oil in a bowl and mix thoroughly 2. Place cupcake liners into cupcake molds and scoop batter into the tray 3. Bake at 325° F for 30 minutes or until golden and crisp on the top 4. Make the cupcakes one day before serving and let sit overnight

Icing 1. Combine crushed pineapple and juice with powdered vanilla pudding and cool whip 2. Beat for about two minutes or until fluffy 3. Frost cupcakes the day they are to be served 4. Add oranges and blueberries for decoration

MATCHA HONEY LATTE

RECIPE BY ELEANOR BISHOP

Time: 10 minutes Makes: 1 serving

Ingredients

1 tablespoon culinary grade matcha powder 3 tablespoons warm water 6 ounces milk (oat milk recommended for non-dairy option) Honey (to taste)

Directions

1. Pour milk into a saucepan and heat until near boiling 2. While milk is heating, spoon matcha into a small bowl and add in warm water 3. Whisk matcha and water together until the matcha is fully dissolved and no lumps are visible 4. Take milk off heat and pour in matcha-water mixture 5. Whisk until frothy 6. Add honey to taste and enjoy (Note: matcha has an earthy, commonly referred to as “grass-like” flavor. If this is your first time trying it, you’re probably going to want to add a lot of honey)!