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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