Vanilla Matcha Cupcakes
Instructions
- Line muffin tin with paper cups and preheat oven to 350F.
- In a small bowl add flax meal and water/milk and set aside for about 10 minutes.
- In a medium sized bowl add almond flour, baking powder, baking soda and oat flour and set aside.
- In a food processor or high speed blender add almond pulp, milk, banana, almond butter, apple cider vinegar, vanilla extract, dates and flax eggs. Blend until completely smooth.
- Pour wet ingredients into dry ingredients and carefully mix until just combined.
- Divide batter into paper cups evenly (about ¾ full) and bake in the oven for about 20-22 minutes.
- In the meantime prepare vegan matcha frosting. In a high speed blender or food processor add cashews and milk and process for about 5 minutes.
- Add coconut cream, maple syrup and matcha powder. Process until completely smooth.
- Stir in coconut butter and coconut oil and transfer into the freezer for about 20-30 minutes until frosting is pipeable. With a spatula mix frosting every 5 minutes with a spatula.
- ransfer into a piping bag and frost muffins with your preferred piping tip.
- Serve immediately and store leftovers in the refrigerator.
Ingredients
CUPCAKES1 cup almond pulp (from almond milk)
2 flax eggs (2 tbsp flax meal, 4 tbsp warm milk/water)
1½ tsp vanilla extract
1 ripe banana
8 dates (pits removed, softened*)
⅓ cup almond butter
½ cup plant-based milk
1½ tsp apple cider vinegar
1 cup oat flour
½ cup almond flour
½ tsp baking soda
½ tsp baking powder
FROSTING
2 cups cashews (soaked)*
1 can coconut cream solid part (refrigerate overnight and use solid part only for recipe)
½ cup coconut oil (melted)
¼ cup maple syrup
3 tbsp plant-based milk
2 tbsp coconut butter (melted)
2 tbsp matcha powder
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