Who would like to join me for a matcha and lemon cupcake? The matcha I use is from @heapwellsuperfoods 💚 I'm not going to pretend that this recipe came easy, it took quite a bit of tweaking to get them to stay green for a start! But my family seem to be happy enough with the dozens of green cupcakes in the kitchen!
If you want more of the matcha taste then just omit the lemon zest. #ad
Makes about 10.
First mix the cider vinegar into the soya milk to make vegan buttermilk.
In a bowl mix together the flour, matcha, salt, bicarbonate of soda and lemon zest. Add the lemon juice, sugar and oil to the buttermilk and mix. Pour this into the flour mixture and beat until smooth. I use a ballon whisk. Spoon the batter into cupcake cases and bake at 180C for about 17 minutes or until a cocktail stick inserted in the middle comes out clean. Cool on a wire rack.
500g icing sugar
3 tsp Matcha
160g dairy free spread
1 1/2 tbsp lemon juice
Zest of 1/2 lemon.
In a food mixer mix the icing sugar, matcha and spread together. Add the lemon zest and juice and turn up the speed and beat until smooth and fluffy. Pipe onto your cupcakes. I decorated mine with sprinkles from @bakingtimeclub .