Vegan Matcha Cupcakes with Coconut Creme Frosting..

Since I had a lot of frosting from the birthday cupcakes for Eva left over and I also had a little Matcha powder at home still I wanted to try out another recipe too.

This time a recipe from niner bakes.

Vegan Matcha Cupcakes

(for 10 cupcakes)

4.9 oz Ibs flour

0.3 oz baking powder

1 pinch salt

3.9 oz cane sugar

1.8 oz vegetable oil

5.4 oz rice milk, almond milk or soy milk

0.3 oz vanilla essence

0.5 oz vinegar

0.3-0.5 oz Matcha powder, who doesn’t like it as strong can use less

Coconut Creme Frosting with Creme Cheese:

5.3 oz creme cheese

5.3 oz icing sugar

2.4 oz butter

2.4 oz coconut puree

or

Vegan Frosting:

8.8 oz vegan butter

1.1 powder sugar

0.3-0.5 oz vanilla essence

grated coconut

1.     Preheat the oven at 356F.

2.     Line up 10 cupcake forms in a cupcake sheet.

3.     Mix flour, baking powder, salt and sugar in a bowl.

4.     Now add the rest of the ingredients and beat on moderate until it is stirred well..

5.     Fill the forms approx. 2/3 with the liquidy dough and bake for around 20min. You can do the toothpick test, if it comes out clean they're done.

6.     Let cupcakes cool down a little for a couple of minutes, then take them off the baking sheet and let them cool down completely before you decorate them.

7.     For the Frosting put everything in a bowl and stir well with a hand mixer. Who wants, of course can put in some food coloring.

8.     For the vegan frosting mix vegan butter for about 5-10min, so it is fluffy. Add powder sugar little by little and at the end add vanilla essence.

9.     Fill the frosting into a piping bag and let cool in the fridge for about 15-30min.

10.  Top the cupcakes with the frosting and sprinkle them with grated coconuts or sugar sprinkles.

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