Hello. Its cold here in Cincinnati. Another snow day! Yesterday, Rach Kay Armstrong and I went to Essencha tea house in Oakley and enjoyed a pot of chamomile tea with vegan stew . While sitting at the table we noticed a group of women indulging in lovely matcha cupcakes … we instantly knew we must attempt these beautiful morsels of sweetness.
Vegan Matcha Cupcakes (slightly adapted from http://www.peasoup.com, Vegan Matcha Cupcakes)
1 1/4 cups rice flour
1 1/4 tsp baking powder
3 tsp matcha powder
1/4 tsp salt
3/4 cup granulated stevia
1/2 cup plain coconut milk yogurt
1/2 cup rice milk
1/3 cup olive oil
1 tsp vanilla extract
black sesame seeds
Pre-heat the oven to 200 degrees celsius/390 degrees fahrenheit.
Sieve the dry ingredients into a large bowl: flour, stevia, 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.
Place cupcake liners in your pan 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 BEFORE FROSTING! Frost and then sprinkle with black sesame seeds for some cute japanese lookin cakes!
vegan matcha frosting
1/4 cup earth balance vegan butter
1 tsp rice milk
3/4 cup confectioners sugar
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.
Models: Emma Roberts (left) and Rach Kay Armstrong (right)
I enjoy creating dishes that are paleo, vegan, vegetarian, gluten free, or pescatarian. I am not strict on any particular diet, I am kinda all over the place and its fun! I always move toward more healthy dishes….so make these cakes… they are not terrible for your beautiful body! More to come… peace out.