Vegan Green Tea Cupcakes
User Reviews
0.0
0 reviews
Unrated
-
Course
Dessert, Baked Goods
-
Cuisine
Vegan
Vegan Green Tea Cupcakes
Report
Whether you're entertaining or relaxing, this recipe hits the spot.
Share:
Ingredients
- - 1 cup Earth Balance or other vegan margarine
- - 1 1/2 cup white granulated sugar Redpath is vegan
- - 3 tbsp + 1 tsp flax meal
- - 8 tbsp warm water
- - 3 cups flour
- - 2 1/2 tsp baking powder
- - 1 tsp baking soda
- - 1 tsp salt if your butter is salted, omit this
- - 2 tbsp matcha green tea powder
- - 1 cup unsweetened almond milk use rice milk or soy if you want to keep it nut-free
- - Buttercream
- - 1 cup vegetable shortening
- - 3 cups icing sugar
- - 4 tbsp coconut milk
Add to Shopping List
Instructions
- Preheat oven to 350F, line 24 regular sized cupcake molds with paper cups or 48 mini cupcake molds.
- Using a mixer, cream the Earth Balance and sugar until pale and creamy.
- In a separate bowl, mix together the flax meal and warm water and let sit until the mixture thickens.
- In another bowl, mix together the flour, baking soda, baking powder, matcha powder, and salt (unless the Earth Balance is already salty).
- Add the flax meal mixture to the butter mixture and mix until incorporated.
- Alternate adding the flour mixture and the almond milk until all ingredients are incorporated.
- Divide among cupcake liners and bake for 15-20 minutes if you're baking mini-cupcakes, or 25-30 minutes if you'e baking regular sized cupcakes. Poke a toothpick or a cake tester into the cupcakes and if it comes out clean, the cupcakes are done.
- Let cupcakes cool on a wire rack.
- To make the buttercream, cream the vegetable shortening, icing sugar, and coconut milk together and beat until fluffy. Transfer to a piping bag and pipe onto cupcakes.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
