Last spring I started playing around with using green tea in my baking. Matcha tea was particularly fun, and I loved it in baked goods like cakes and muffins. Matcha is a green Japanese powderered tea in which often is used in Japanese tea ceremonies, but it can also be used as a natural food flavoring and coloring.
The lovely green color from the tea ads a nice and fresh color on everything from drinks and ice cream to cookies an cakes, making it an excellent vegan and natural alternative to the artificial food colorings.
Even though there certainly are more healthy things to make with matcha powder, you can always hope that the tea – which contains 137 times more antioxidants than regular green tea – makes these little cupcakes at least somewhat healthier…?
If not, I’m okay with that, because these cupcakes are so delicious it’s totally worth it!
- 1/2 cup non-dairy butter
- 2/3 cup sugar
- 2 tbsp crushed flax seeds
- 6 tbsp warm water
- 1 3/4 cup flour
- 1 1/4 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp matha powder
- 1 cup non-dairy milk
- 50g non-dairy butter
- 112,5 g/4 oz non-dairy cream cheese
- 1 tsp lime juice
- 2 cups icing sugar
- Preheat the oven at 350F and place muffin cups in a muffin pan.
- Cream butter and sugar in a bowl and set aside. Whisk water and flaxseeds in a little bowl and set aside for 10 minutes.
- Combine flour, baking powder, baking soda, matcha powder and salt in a large bowl. Add the butter and sugar mix, the flaxseed mix and non-dairy milk and combine to a smooth mixture.
- Pour the mixture in the muffin cups and bake in the oven for about 25–30 minutes until a tooth pick comes out clean. Let the muffins cool completely.
- Prepare the frosting by mixing non-dairy butter, non-dairy cream cheese, lime juice and icing sugar in a bowl to a fluffy consistency. Use a piping bag, a butter knife or just a plastic bag with a small hole cut in the corner to frost your muffins.