22 July 2009

I have the powder!

Matcha powder that is...

Been meaning to make some form of green tea (matcha) cupcake for awhile. Finally bit the bullet and ordered it online as every asian grocer I've been to either doesn't have it or is just hiding is very well.

Pretty happy with how these turned out. The green tea flavor is really subtle against the acidic lemony icing. Plus, they're picky eating child approved. I see no reason why you couldn't add more matcha powder to the cake and less lemon juice to the icing if this suits your fancy. However, if you want a truly awesome cupcake I'd stick to the recipe. I am pretty rad after all.

Vegan Matcha Lemon Cupcakes
(makes 12 cupcakes)

  • 1 cup soy milk
  • 1 tsp apple cider vinegar
  • 1 1/4 cups plain flour
  • 2 tsp cornflour
  • 1 tbsp matcha powder
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup canola oil
  • 3/4 cup white sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  1. Preheat oven to 180 degrees celcius and line tray with papers.
  2. In a large bowl whisk together soy milk and apple cider vinegar. Set aside to curdle.
  3. In a medium bowl sift together flour, cornflour, matcha powder, baking powder, baking soda and salt.
  4. Add canola oil, sugar, vanilla extract and lemon zest to the curdled soy mixture and beat until mixed.
  5. Add dry mixture to wet and beat until no large lumps are left.
  6. Fill cupcake liners to 2/3 full and bake for 20-22 mins or until tops spring back when lightly pressed with finger.
  7. Cool in pan on wire rack for 10mins and then remove from pan to cool completely.
Lemon Cream Cheese Frosting

  • 1/4 cup margarine (I use nuttlex)
  • 1/4 cup vegan cream cheese, room temp (nothing beats toffuti cream cheese!)
  • 2 cups icing sugar
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  1. Cream together nuttlex and cream cheese.
  2. Add icing sugar in 1/2 cup batches. Mix until smooth and creamy.
  3. Add lemon juice, lemon zest and vanilla. Beat until smooth.

Pipe on to cupcakes, decorate as desired and enjoy!


Pamela & Sarah said...

I used this recipe today for the matcha part of matcha and chocolate swirl cupcakes and they turned out deliciously!
I omitted the lemon zest but added a couple of drops lemon oil to the wet mixture since I liked the idea of the lemon matcha combo.
Anyway, thank you for a great recipe. I will post my results on my own blog and link back to yours :)
-- Sarah

dave said...

ah! i soooo wanted to make this recipe for a dinner party tonite. i looked all over town for matcha and could not find it. this page is bookmarked for future use!