Vegan Green Tea Cupcakes
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Course
Dessert, Baked Goods
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Vegan
Vegan Green Tea Cupcakes
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- Earth Balance or other vegan margarine, 1 cup
- white granulated sugar Redpath is vegan, 1 1/2 cup
- flax meal 3 tbsp + 1 tsp
- water 8 tbsp warm
- flour 3 cups
- baking powder 2 1/2 tsp
- baking soda 1 tsp
- salt if your butter is salted, omit this, 1 tsp
- matcha green tea powder 2 tbsp
- almond milk use rice milk or soy if you want to keep it nut-free, unsweetened, 1 cup
- vegetable shortening 1 cup
- icing sugar 3 cups
- coconut milk 4 tbsp
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.
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