Jan 14, 2011

Upward Facing Cupcakes

I was never a huge fan of green tea but like many things I've tried in the last ten years - sushi, dark chocolate, almond milk, rice cheese - I've just grown to like it.  I never imagined that green tea cupcake however, could taste so good!

Surprisingly, they were sweet (well, not too surprising really, I did add sugar after all) and just the perfect hint of green tea flavour, these vegan cupcakes were a hit at the yoga class I attended at Art in Motion Dance Studio

Vegan Green Tea Cupcakes

1/2 cup soy yogurt
2/3 cup rice milk
1/4 tsp vanilla extract
1/3 cup canola oil
1/2 tsp almond extract
1 1/4 cup all-purpose flour
1 tsp baking powder
 1/4 tsp baking soda
3 to 4 tsp matcha tea powder (found in specialty tea shops)
1/4 tsp salt
3/4 cup organic cane sugar

1. Preheat oven to 350F and line muffin tin with cupcake liners.

2. In a large bowl, whisk together the yogurt, rice milk, vanilla, oil and almond extract, beating well to blend in yogurt.

3. Sift in the flour, baking power, baking soda, matcha powder, salt, and sugar.

4. Fill liners about 2/3 of the way and bake for 20 minutes or until a toothpick inserted comes out clean.

5. Cool on racks before topping with glaze.

Green Tea Glaze

2 tbsp vegan butter
1 cup confectioners' sugar
1/8 to 1/4 tsp matcha tea powder
1 to 2 tbsp rice milk
1/4 tsp almond extract
Drop of vanilla extract

1. With a fork, beat the butter to fluff, then mix in the sugar and matcha powder to form a crumbly mixture.

2. Slowly beat in 1 tbsp rice milk, almond extract, and vanilla.

3. If icing is too thick to spread, add rice milk 1 tbsp at a time; if too thin add sugar, 1 tbsp at a time until you find the right consistency.

I also made vegan Chai latte cupcakes for the night ...

The goal was to make the icing look swirly and frothy just like a coffee cup and topped off with cinnamon and cocoa powder ... mmm, good.


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