These white chocolate cupcakes come loaded with the goodness of matcha green tea, which is packed with vitamins and minerals. So go on, eat as many as you like…
This recipe is: dairy-free, egg-free, suitable for vegetarians and vegans.
Ingredients | Makes 24
For the cakes:
- 125g of soy yogurt
- 165ml of soy or rice milk
- 75ml of rapeseed oil
- 1/4 teaspoon of vanilla extract
- 150g of plain flour
- 1 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
- 3 to 4 teaspoons of matcha tea powder
- A pinch of salt
- 150g of granulated sugar (ensure it is a vegetarian/vegan brand)
For the icing:
- Around 100g of vegan white chocolate (available in some health stores, supermarkets & online)
- 100g of vegan butter
- Around 200g icing sugar
- 2 teaspoons of soy milk
Method
- Preheat the oven to 180 degrees Celsius and line a cupcake tray with liners.
- In a large bowl, whisk together the yogurt, milk, vanilla, oil, and almond extract, beating well to blend in yogurt.
- Sift in the flour, baking powder, bicarbonate of soda, matcha powder, salt, and sugar and mix until everything’s incorporated well.
- Fill liners two-thirds full and bake 20 minutes or until a toothpick inserted through the center of one comes out clean. Cool on racks.
- To make the icing, melt the chocolate and stir it into the other ingredients, whipping vigorously until smooth. Measures are a complete estimate as you will have to add more icing sugar or milk to get the right consistency. Just keep going until it seems right.
- Top the cakes with the icing and sprinkle more powder over for decoration.
About the author: Emily is a London-based journalist and has been a vegetarian for nine years. For three years she has been experimenting with veganism – hence her blog Emily Cooks Vegan. Not quite all of the tasty recipes she features are vegan (the odd few use egg or milk) but all are delicious and easy to make. You can find emily on Facebook at EmilyCooksVegan and on Instagram at emilycooksvegan.