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Ingredients
Cupcakes
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*)
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
Vanilla Matcha Cupcakes
Prep Time: 20 min Cook time: 20 min Additional Time: 4 hours 30 min
Use your leftover almond pulp in these delicious Vanilla Matcha Cupcakes. Topped with a beautiful, creamy matcha frosting!
Servings: 10 Cupcakes
Ingredients
Cupcakes
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*)
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
Directions
Step 1
Line muffin tin with paper cups and preheat oven to 350F.
Step 2
In a small bowl add flax meal and water/milk and set aside for about 10 minutes.
Step 3
In a medium sized bowl add almond flour, baking powder, baking soda and oat flour and set aside.
Step 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.
Step 5
Pour wet ingredients into dry ingredients and carefully mix until just combined.
Step 6
Divide batter into paper cups evenly (about ¾ full) and bake in the oven for about 20-22 minutes.
Step 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. 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.
Step 8
Transfer into a piping bag and frost muffins with your preferred piping tip.
Step 9
Serve immediately and store leftovers in the refrigerator.
Notes:
*soak cashews in water overnight or for 4 hours minimum.
*soak medjool dates in hot water for about 15 minutes and squeeze out any excess liquid