Oh hey, did you know I like cupcakes?
I like to balance out my
addiction to moderate intake of coffee with equal amounts of antioxidant-rich green tea. My current obsession is The Republic of Tea’s Double Green Matcha Tea. It’s more robust in flavor and less bitter than your standard run of the mill generic green tea bags (and will run you roughly $14 for a canister. But it’s an investment in your health, right? )
When I took a chance with a Vegan Green Tea Cupcake from Tender Greens, I fell in love…and immediately googled a recipe.
These are almost like a savory cake–think zucchini bread–with just a touch of sugar. The added honey buttercream frosting adds the sweetness that rightfully belongs in a cupcake.
Cupcake recipe via Vegan Cupcakes Take Over the World (Yes, they’re vegan. No, they don’t taste like cardboard.)
1/2 cup soy yogurt
2/3 cup rice milk
3/4 teaspoon vanilla extract
1/3 cup canola oil
1/2 teaspoon almond extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3 to 4 teaspoons matcha tea powder
1/4 teaspoon salt
3/4 cup granulated sugar
1. Preheat oven to 350°F and line cupcake pan with liners
2. In a large bowl, whisk together the yogurt, rice milk, vanilla, oil and almond extract, beating well to blend in yogurt. Sift in the flour, baking powder, baking soda, matcha powder, salt and sugar. If using rice flour it will be a little lumpy. Beat a little longer to break up any large lumps Fill liners two-thirds full and bake 20 minutes or until a toothpick inserted through the center of one comes out clean. Cool on racks before frosting.
Frosting recipe via my brain! (this recipe uses butter, which obviously negates the vegan-ness of the cupcakes)
1/2 cup softened butter
1 cup powdered sugar
1/3 cup honey
1/4 tsp vanilla
In a stand mixer with the beater blade attachment, blend the butter and sugar until smooth. Add honey and vanilla and mix until combined. Adjust the amount of honey to suit your liking.
This work, unless otherwise expressly stated, is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.