Vegan Green Tea Cupcakes
recipe adapted from "Vegan Cupcakes takes over the World" .
What you need :
[A]
1/2 cup soy yogurt (I'm not 100% vegan so i use normal yogurt)
2/3 cup rice milk / soy milk
1/4 tsp vanilla
1/3 cup oil
1/2 tsp almond extract
3/4 cup sugar
[B]
1 1/4 cup flour
1 tsp baking powder
1/4 tsp baking soda
3-4 tsp Matcha tea powder
1/4 tsp salt
Direction
-Whisk in [A] for 2 minutes ( to incorporate air pocket into cake)
-Sift in flour, baking powder, baking soda, matcha powder, salt and sugar and fold into batter.
-Bake at 170 Celcius for 20 min.
What you need :
[A]
1/2 cup soy yogurt (I'm not 100% vegan so i use normal yogurt)
2/3 cup rice milk / soy milk
1/4 tsp vanilla
1/3 cup oil
1/2 tsp almond extract
3/4 cup sugar
[B]
1 1/4 cup flour
1 tsp baking powder
1/4 tsp baking soda
3-4 tsp Matcha tea powder
1/4 tsp salt
Direction
-Whisk in [A] for 2 minutes ( to incorporate air pocket into cake)
-Sift in flour, baking powder, baking soda, matcha powder, salt and sugar and fold into batter.
-Bake at 170 Celcius for 20 min.
Comments
Yes you're right. My typing mistake. Will amend it
Thanks
I use baking green tea powder available from my local bakery store,.
I've also tried using drinking matcha powder, somehow i still prefer the baking matcha for the concentrated aroma and colour.
How about 'Green tea Glaze'
2 Tbs Margerine
1 cup icing sugar
1/2 tsp matcha powder
1-2 Tbs Soy milk
With a fork beat margerine n sugar until fluffy, add in matcha powder and finally soy milk to the consistency you want.
hope it helps
Regards
Simonne
can i use fresh milk instead of rice/soya milk???
if yes,what kind of milk,full cream milk or low fat milk?and will the quantity be the same?
can i use fresh milk instead of rice/soya milk???
if yes,what kind of milk,full cream milk or low fat milk?and will the quantity be the same?
yes you may substitute the same amount of soy milk/ rice milk with UHT full cream milk / low fat/ skim milk..but not condensed milk / evaporated milk as they are sweeter
Hth regards
Simonne