Matcha Green Tea Cupcakes with Frosting

Tea cakes with a twist! Try using matcha for a more sophisticated flavour to your traditional vegan cupcakes, topped with matcha frosting.

Makes 12

 

 

Ingredients

Cakes

• 175g caster sugar
• Vegan egg replacer equivalent to 2 eggs
• 175g self-raising flour
• 1 ½ tsp baking powder
• 4 tsp matcha green tea powder
• 125ml rapeseed oil
• 125ml rice milk

Frosting

• 70g vegan margarine
• 70g vegetable shortening
• 600g icing sugar
• 2 tsp matcha green tea powder
• 4 tbsp rice milk
• 25g shelled pistachios

 

Method

1. Preheat the oven to 180C/350F/Gas 4. Line a 12-hole cupcake tin with paper cases.
2. Beat the sugar and egg replacer together until frothy.
3. Sieve the flour, baking powder and matcha green tea powder into a large mixing bowl.
4. Put the oil and rice milk into a large jug and stir with a metal spoon. Pour onto the dry ingredients and mix thoroughly.
5. Divide the mixture between the paper cases and bake for 25 minutes until a skewer inserted into the centre of a cake comes out clean. Transfer to a wire rack to cool before icing.
6. For the green tea frosting, put the vegan margarine, vegetable shortening, matcha green tea powder and icing sugar into a large mixing bowl and cream together. Gradually beat in the rice milk. Decorate each cake with a generous swirl of frosting and a sprinkle of nuts.