Matcha, is basically green tea, which might sound a bit weird if you’re not familiar with it as an ingredient. I mean, green tea cupcakes don’t sound particularly appetizing and if you have an aversion to green tea as some people do then this whole recipe might not appeal. Regardless, I urge you to stay with me here because I am so confident that you will like these cupcakes that I’m willing to go out on a limb by saying they are the best cupcakes I've ever tasted. That is a bold claim, I know, but I really do mean it. These cupcakes will convert all those cupcake and matcha naysayers – of that I am sure. Just so you know, texturally, they are denser than your typical cupcake but that is a good thing in my opinion. Not forgetting the frosting – ah, the frosting! Yep, I’m going to wax lyrical about the frosting too. Seriously, seriously great. You might think matcha on matcha is a bit too much matcha (that’s a mouthful and it was!) then think again because you can never have too much matcha.
Matcha Green Tea Cupcakes [Vegan]
- 1 1/4 cups plain white flour
- 1 1/4 teaspoon baking powder
- 3 teaspoon matcha powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup soy yogurt
- 1/2 cup rice milk
- 1/3 cup sunflower oil
- 1 teaspoon vanilla extract
- 1/4 cup sunflower or soya spread (or any non-dairy spread)
- 1 teaspoon rice/soy milk
- 3/4 cup powdered sugar
- 1 teaspoon matcha powder
- Pre-heat the oven to 390°F.
- Sieve the dry ingredients into a large bowl: flour, sugar, matcha powder, salt, and baking powder. Thoroughly mix
- Whisk the wet ingredients together in a separate bowl and gradually add to the dry ingredients, mixing with a spatula. Careful not to over mix.
- Divide into silicon muffin/cupcake cases and bake in the centre of the oven for 20-25 minutes. Check they are ready by inserting a toothpick into the centre – if it comes out clean they are good to go.
- Allow to completely cool on a rack before frosting.
- Using an electric whisk beat the ‘butter’ and ‘milk’ until fluffy – a minute or two. Add the icing sugar and matcha powder and beat for a further five minutes.
- Pipe onto the cupcakes and decorate with any vegan cake topper. If you don’t have a piping bag you can using a spatula to create swirl effect.