Baking, recipe
Comments 17

Matcha Green Tea Cupcakes

matcha green tea, matcha vegan cupcakes, vegan baking

Matcha Green Tea has a bunch of awesome health benefits. It has antioxidant qualities, can help with detox, boost concentration and give you a natural energy boost without the usual side effects like hypertension and nervousness of other stimulants. I also really just like the flavour!
I have wanted to post a cupcake recipe for ages now, but could never decide what flavour to go for…. so I figured why not Matcha flavoured!
Where the ship is now I can’t get hold of any natural sweeteners or unprocessed sugars, hense why this recipe just calls for straight forward regular crappy sugar alongside something awesome like Matcha Green Tea powder. So if you make these at home feel free to swap that out for a more unprocessed sweetener. I will definitely be trying so when I head back home.

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Green Tea Cupcakes

 

  • 1 1/2 cups plain flour
  • 2 Tbsp corn starch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup sugar
  • 2 tsp matcha green tea powder
  • 1 cup soya milk, or non dairy milk of choice
  • 1 tsp apple cider vinegar
  • 1/4 cup plus 2 Tbsp vegetable oil
  • 1 tsp vanilla extract

Frosting

  • 1/2 cup vegan margarine
  • 2 cups icing sugar
  • 1/2 tsp vanilla extract
  • 1 tsp matcha green tea powder

 

  1. Pre heat oven to 180°c
  2. In a large mixing bowl sift together the flour, cornstarch, baking powder and soda, salt, sugar and green tea powder.
  3. In a seperate smaller bowl mix the soya milk and apple cider vinegar and let sit for a minute or two for the milk to curdle
  4. Add the oil and vanilla to the milk, then mix into the large bowl of dry ingredients. Stir the batter until just combined
  5. Line a cupcake tray with cupcake cases and fill with batter 3/4 of a way up. I used extra large cupcake cases and got 10 out of this recipe
  6. Place in oven and bake for 16-18 minutes, until golden. Poke one with a bamboo stick, if it comes out clean they are ready
  7. Cool completely before icing

For the frosting….

  1. Place butter in a large bowl and cream with an electric whisk, or tough it out and beat it by hand if you don’t have the electrics like me
  2. Add the icing sugar 1/2 cup at a time, beating and combining before adding the next batch, until you have lovely thick creamy frosting. Now mix in the vanilla and Match green tea powder until well combined.
  3. Decorate cupcakes as desired once they are fully cooled

Makes 10 large cupcakes

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17 Comments

  1. Pingback: 27 Matcha Recipes | Inklings and Tea

  2. Pingback: Vegan round-ups for St. Paddy’s day + sweet potato matcha cake {vegan + gluten-free} | Marfigs' Munchies

  3. HI Grumpy Sailor, Do you have a favourite brand of matcha powder? (I have a jar on hand, but I don’t like it very much, so I’m looking for recommendations.)

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    • Hi, I just have a little bag I got in a chinese supermarket in South Africa. There was only one choice and here in Cape Verde there is not even a health food shop. I will definitely try some different brands when I get back to UK though. Let me know if you do find a brand you like, I will look out for it!

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