Green Tea Almond Cupcakes
- Reviews 1
Ready In: 40 mins
Serves: 16
Yields: 16 cupcakes
Ingredients
For the cupcakes
- 1 1⁄4 cups flour
- 1⁄2 cup almond meal
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 5 teaspoons matcha green tea powder
- 1⁄2 cup canola oil
- 1 cup almond milk (you could use soy, rice, or coconut)
- 4 teaspoons vanilla extract
- 2 teaspoons almond extract
- 1 tablespoon apple cider vinegar
For the frosting
- 1⁄2 cup refined coconut oil
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
- 4 cups powdered sugar
- 1⁄4 cup water
- sliced almonds (to garnish)
Directions
- Cakes:
- Preheat oven to 350 degrees. Line and grease a 12-cup cupcake pan, you may need another pan for additional batter.
- Whisk together flour, almond flour, baking powder, baking soda, salt, green tea powder, and sugar in large bowl.
- Combine oil, milk, vanilla, almond extract, and vinegar in a separate bowl.
- Add the wet mixture to dry and mix using a whisk. Don't mix until completely smooth. Lumps are good.
- Fill the cups 3/4 full and bake for about 15 minutes until edges just barely begin to brown. Cool.
- Frosting:
- Using a mixer, beat the coconut oil, vanilla, and almond extracts until combined.
- Add the powdered sugar one cup at a time. The mixture will be crumbly.
- Add water little by little until you reach the desired frosting consistency. YOU MAY NOT NEED TO USE ALL THE WATER.
- Frost the cakes and decorate. For large cupcakes I made an almond flower and for the small ones I used two slices oriented vertically to like almost like two leaves.
- Try not to eat all at once!
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