It's Hope's Birthday and I've whipped a batch of Peppermint Green Tea Cupcake. This was actually the second attempt, the first attemp turned out lovely, however the actual cake was dark black. It wasn't burnt, but it did looked like chcoolate cake. I think it had to do with the green tea matcha that turned the cake was completely black if baked too long. This time around, I closely monitored the cupcakes, I noticed it turning brown even though it wasn't completely cooked but turned out a dark swamp green... oh well, it may not have a grass green colour, but its all natural without food colouring!
Yield:
12 Cupcakes
Equipment:
Muffin Pan Muffin Liners (12)
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 3/4 cup organic sugar
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon pepper mint extract
- 1and 1/3cup all-purpose flour
- 3 tbsp green tea matcha powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Directions:
1.
In a bowl, combine soy milk and apple cider vinegar together, the soya will thicken.
2.
In a separate bowl, sift together the all purpose flour, baking soda, baking powder, salt, and matcha powder.
3.
In the soy milk and vinegar mixture, combine the sugar, vanilla extract, peppermint extract, vegetable oil and whisk until frothy.
4.
Combine the sifted dry ingredients with the wet. Don't over mix, just until the lumps are gone and that the dry ingredients are incorporated.
5.
Bake for 15-20 minutes in a preheated 350 degrees oven.
GREEN TEA ICING
Equipment:
Electric Mixer or Stand Mixer- 1 cup Earth Balance
- 3 tbsp matcha green tea powder.
- 3 cup vegan powdered sugar
- 1-2 tbsp of soya milk
Directions:
1.
Whisk together the Earth Balance butter. Add powdered sugar and whip until light and fluffy! (5-10 mins)
2.
Dissolve the matcha powder in the soya milk and whip with the icing until combined.
3.
Decorate your cupcake!
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