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]

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Ingredients

For the Cupcakes
  • 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
For the Frosting
  • 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

Preparation

To Make the Cupcakes
  1. Pre-heat the oven to 390°F.
  2. Sieve the dry ingredients into a large bowl: flour, sugar, matcha powder, salt, and baking powder. Thoroughly mix
  3. 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.
  4. 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.
  5. Allow to completely cool on a rack before frosting.
To Make the Frosting
  1. 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.
  2. 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.


About The Author

Aine Carlin

See My Recipes

Aine Carlin is a blogger, actress, wife and proud vegan. Originally from Derry, Northern Ireland, she currently resides in Penzance, Cornwall where she does the odd bit of acting, a whole lotta cooking and a fair amount of eating. Her other passions include photography, writing, playing her uke and all things retro. Follow her ever-evolving vegan journey and delicious cruelty-free eats, which are regularly chronicled on her beloved blog Pea Soup Eats.

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