Vanilla Matcha Cupcakes
Instructions
1. Line muffin tin with paper cups and preheat oven to 350F.2. In a small bowl add flax meal and water/milk and set aside for about 10 minutes.
3. In a medium sized bowl add almond flour, baking powder, baking soda and oat flour and set aside.
4. 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.
5. Pour wet ingredients into dry ingredients and carefully mix until just combined.
6. Divide batter into paper cups evenly (about ¾ full) and bake in the oven for about 20-22 minutes.
7. 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.
6. Add coconut cream, maple syrup and matcha powder. Process until completely smooth.
7. 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.
8. ransfer into a piping bag and frost muffins with your preferred piping tip.
9. Serve immediately and store leftovers in the refrigerator.
Ingredients
1 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*)
? 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
Cupcakes: 1 cup almond pulp (from almond milk)
Cupcakes: 2 flax eggs (2 tbsp flax meal, 4 tbsp warm milk/water)
Cupcakes: 1½ tsp vanilla extract
Cupcakes: 1 ripe banana
Cupcakes: 8 dates (pits removed, softened*)
Cupcakes: ? cup almond butter
Cupcakes: ½ cup plant-based milk
Cupcakes: 1½ tsp apple cider vinegar
Cupcakes: 1 cup oat flour
Cupcakes: ½ cup almond flour
Cupcakes: ½ tsp baking soda
Cupcakes: ½ tsp baking powder
Frosting: 2 cups cashews (soaked)*
Frosting: 1 can coconut cream solid part (refrigerate overnight and use solid part only for recipe)
Frosting: ½ cup coconut oil (melted)
Frosting: ¼ cup maple syrup
Frosting: 3 tbsp plant-based milk
Frosting: 2 tbsp coconut butter (melted)
Frosting: 2 tbsp matcha powder
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