Green Tea Cupcakes Recipe

from Vegan Cupcakes Take Over the World
Serves 12 | Vegan | 30 Minutes

Ingredients
1/2 cup soy yogurt
2/3 cup rice milk
1/4 teaspoon vanilla extract
1/3 cup canola oil
1/2 teaspoon almond extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3 to 4 teaspoons matcha tea powder (can be found at Whole Foods)
1/4 teaspoon salt
3/4 cup granulated sugar

Directions
1. Preheat oven to 350 degrees F and line cupcake pan with liners.
2. In a large bowl, whisk toether the yogurt, rice milk, vanilla, oil, and almond extract, beating well to blend in yogurt. Sift in the flour, baking powder, baking soda, matcha powder, salt, and sugar. If using rice flour it will be a little lumpy. Beat a little longer to break up any large lumps. 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 before topping with glaze.

Great Tea Glaze
2 tablespoons margarine
1 cup confectioners’ sugar
1/8 to 1/4 teaspoon matcha tea powder
1 to 2 tablespoons rice milk
1/4 teaspoon almond extract
Drop of vanilla extract

Directions
1. With a fork, beat margarine to fluff, then mix in confectioner’s sugar and matcha to form a crumbly mixture. Slowly beat in 1 tablespoon rice milk, almond extract, and vanilla. If icing is too thick to spread, pour in additional rice milk a teaspoon at a time and mix till desired consistency is reached.

To Assemble
1. Use a tablespoon to pour green tea glaze into the center of each cupcake. Spread out a bit with the back of the spoon but it’s nice if you can see the green edges of the cupcake.

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