I think we need something sweet. And I’ve been on a matcha kick lately. These are simple vanilla cupcakes with matcha frosting. But they look so much cuter when you vary that pretty green color. 🌵They’re dairy free, refined sugar free, low-fat and of course, vegan. 💗
For the cupcakes
1 ½ cups
all-purpose unbleached flour
½ tsp. salt
unsweetened apple sauce
refined coconut oil
1 tbsp. apple
For the frosting
¼ cup vegan
1 tsp. pure
oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with cupcake papers.
ingredients (except sugar) in a medium sized mixing bowl. In a separate bowl
combine sugar, apple sauce, oil and vanilla and mix until combined. Add the dry
ingredients to the wet in two separate batches and mix until just combined (do
not over mix). Finally, add the ACV and mix until just combined. Divide batter
evenly among muffin pan and bake for 18-20 minutes or until a toothpick
inserted in the center of a cupcake comes out clean. Remove from oven and allow
cupcakes to cool before transferring to a cooling rack.
With a hand
mixer beat butter and shortening on high for 1 minute or until fluffy. Next,
add powdered sugar and beat for a minute or until crumbly. Then, add non-dairy
milk and vanilla and beat until frosting is light and fluffy. Add 1-2 teaspoons
of matcha powder so that you get a light green frosting. Reserve some of this
frosting for 1/3 of your cupcakes by placing it in a separate bowl (if you’re
going to frost cupcakes with a knife) or a piping bag with a star tip. Next,
add another 1-2 teaspoons of matcha so that the color is slightly darker than
the first. Again, reserve some of this frosting for 1/3 of your cupcakes and do
this again one more time so that you have 3 gradients.
VEGAN Vanilla Cupcakes .. aka the best freakin’ cupcakes in the world! Gooey, moist and super satisfying, baby.
• 2 cups of gluten-free flour
• 1 cup of sugar (swap with coconut sugar or maple syrup if
• 4 tsp. baking powder
• small pinch of salt
• 1.5 cups almond milk
• ½ cup sunflower (or macadamia) oil
• 2 tsp of vanilla or cinnamon, etc. for extra flavouring
1. Preheat oven to
180*C fan forced + line a tray with cases (you can get up to 24
“average-sized” cupcakes with this batter, just depends on how big
you want them to be).
2. Put all the dry ingredients in a mixing bowl and combine
3. Add all the wet ingredients into that same bowl and mix
until no lumps remain.
4. Bake for twenty minutes, turning them around half way.
5. Once the baking time is up take them out of the oven and leave them to cool
on the counter!
For the icing, simply mix
in a bowl ¼ cup coconut oil, 2 cups of icing sugar, 3 tbs soy milk and 1 tsp
of vanilla until it combines and “fluffs up” like regular frosting.
Wait until the cupcakes are entirely cool and then frost! Cupcakes can be
stored in the fridge for up to a week (if they last that long!)
Note: This is what
I also use as a “base” for my other cupcakes. Feel free to add any ingredients to change up the
flavour! Enjoy. X