So they say "everyone likes cake"... and I don't disagree, especially when it's moist and fluffy!
My 'Matcha Vanilla Cupcakes' are indeed moist and fluffy, but also uniquely different and something that really electrifies your tastebuds.
This recipe is a new personal favourite and now my go-to for any occasion.
Love Alex, Ballerina Bites. xx
PS: Be sure to tag me @ballerina_bites so I can see your wonderful creations!
1/2 cup spelt flour
(buckwheat or brown rice flour for GF option)
1/2 cup almond meal
1/2 cup coconut sugar
1 tbsp matcha powder
1 tsp baking powder
1/4 tsp vanilla powder
pinch of salt
1/2 cup plant-based mylk
1 tbsp lemon juice
1/3 cup apple sauce
1 1/2 tbsp coconut oil, melted
1/2 cup coconut butter (Not Coconut Oil)
1 tsp coconut oil, melted
1/2 - 1 tsp honey or agave syrup
pinch of vanilla powder
Pre-heat oven to 170°C Fan.
Grease and flour a 6x cupcake tray.
Sift all dry ingredients into a large bowl and mix until combined.
In a smaller bowl add mylk and lemon juice, stir and allow to sit until curdled. (This is how we make vegan buttermilk).
Once curdled stir in apple sauce and coconut oil before adding to the dry ingredients.
Lightly mix until well combined but not over mixed.
(Especially if using spelt flour. If your using GF flour you don't have to worry).
Scoop batter evenly into 6 cases and bake for 25-30mins or until a skewer is clean when inserted.
Allow to completely cool before icing.
To make the icing add all ingredients to a small bowl and stir well.
(Depending on your coconut butter you may want to slightly heat so it's easier to spread on your cupcakes).
Top each cupcake with a good dollop of icing and an extra dusting of matcha powder.
Makes 6 Cupcakes.
Store cupcakes in an airtight container at room temperature for 2 days or in the fridge for 1 week.
Recipe can be easily doubled to yield 12x cupcakes or a 20cm cake.