September 30, 2010

Green Tea Cupcakes With Almond Flowers

by IsaChandra

Makes 12 cupcakes

Green Tea Cupcakes

Photo from hoveringdog

These little stunners have developed quite a following. My boyfriend’s mom makes a batch for every bakesale we throw, and they always come out so cute. And delicious! That toasty tea flavor really shines through. Don’t even think about replacing the Matcha with something else and make sure to use only Matcha with no added sugar. Well-stocked Asian groceries or even Whole Foods will stock it. This recipe is modified from Vegan Cupcakes Take Over The World.

For the cakes:
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
1/4 teaspoon salt
3/4 cup granulated sugar

For the Green 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

For the almond flowers:
Confectioners’ sugar
1/4 cup marzipan (comes in a tube in the baking aisle, you will want to press it to make sure it is fresh- if it is, you will be able to squeeze it and feel it give)
Very small drop of red food coloring

Make the cupcakes:
Preheat oven to 350 degrees F and line cupcake pan with liners.

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.

Make the glaze:
Keep a small bowl of confectioners’ sugar handy near your workspace. Knead marzipan with a drop of food coloring; if it gets too sticky, dip fingers into the powdered sugar. When color is incorporated, dust a smooth surface with some confectioners’ sugar. Pat out dough into a thin round (I used a rolling pin, it was much more effective) and cut out small flower shapes. You can use a flower-shaped cutter, or just get creative with a small knife.

Assemble:
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.



  • July 1, 2011 at 5:09 am: Grace

    It seems like this recipe is missing a section – how to make the glaze.

  • July 2, 2011 at 4:04 am: Bakey Cakelicious

    i noticed that too – i’m going to try just dumping everything in and beating the crap out of it.

  • August 12, 2011 at 4:11 am: Janelle

    Generally making any glaze really does just involve “dumping everything in and beating the crap out of it”. Boom. Success!

  • September 11, 2011 at 1:45 am: Megan

    i just made these with my mom and they were absolutely delicious! the only thing we had a problem with was the glaze, it was a bit too runny to handle, so we added just a little bit more of the confectioners sugar, and it was perfect!

  • September 16, 2011 at 10:40 pm: Jessie

    Oops. Wish I had read more carefully before going shopping–I ended up with the sweetened matcha. :( I used 2 Tblsp of the powder, and cut the sugar to 1/2 cup for the cakes. I am too embarrassed to tell you what I did with the glaze as I didn’t get confectioners’ sugar. Eh, what the hell. I combined the margarine, rice milk (1 Tblsp), extracts, and 2 tsp of the sweetened matcha and beat it. Then added a little arrowroot and another tsp of matcha. It’s not bad, but I am hoping the marzipan decorations help. Next time!!

  • September 30, 2011 at 6:53 am: joanna

    this recipe sounds so yummy. is there anyway to make this gluten-free?

  • January 11, 2012 at 9:33 am: Alyssa Boyle

    I made these from these for my anniversary and they were delicious! I opted to use some rice flour as suggested in the book and loved the tender crumb. I used Earth Balance Coconut spread in the glaze and used more vanilla and less almond extract as my hubby is not a fan of too much almond flavor in things. The glaze was a bit runny for me too, so I just added a bit more powdered sugar and refrigerated it for a bit. Obviously I didn’t make the marzipan flowers, but instead decorated with goji berries. They were so cute!

  • January 23, 2012 at 2:57 am: Net

    Is there a sub for soy yogurt?

  • January 31, 2012 at 1:09 am: Kendra

    Doesn’t most marzipan have egg whites in it? I’m curious to try but I didn’t think it was vegan….

    • January 31, 2012 at 2:06 am: IsaChandra

      Nope, not most. You can get it in most American supermarkets vegan.

  • February 1, 2012 at 6:45 am: Katie

    WOW! So I’m in the middle of preparing cupcakes to sell out of a tea shop in Utah, I made these 100% Vegan, and they came out delishes!! I don’t eat cupcakes very often but love every minute of baking them. I buy matcha powder at an Asian Market and I usually cut the sugar in both recipes. I followed the recipe almost exact and they were perfect. Even added the marzipan flower accent!!

  • February 20, 2012 at 9:18 pm: Shaina

    Anyway to substitute the oil and soy yogurt???

  • February 22, 2012 at 1:12 am: Jennifer

    Does anyone have a recipe for marzipan?

  • March 5, 2012 at 4:23 am: Emily Jean

    I really wanna try to make these for a St Patrick’s Day party! Does anyone know a good place online or good brand of the Matcha I could order, since I kinda live in the middle of nowhere and am afraid I won’t be able to find the Matcha Green Tea powder?

  • March 9, 2012 at 3:03 am: Daniela

    http://a8.sphotos.ak.fbcdn.net/hphotos-ak-ash4/422682_10150706984851259_712896258_11787441_1731016342_n.jpg

    This was our International Women’s Day motif. They were absolutely delicious.

  • May 5, 2012 at 5:14 am: Tyska

    These are great! I added a little more matcha because I loved the flavor, used only vanilla instead of almond since I was making them for someone with a nut allergy, and they came out awesome! I had to leave them in closer to 25minutes, a little less. But they are nice and moist!

  • June 8, 2012 at 8:01 pm: Brandy

    Hahaha Daniela FTW!!

  • June 16, 2012 at 7:05 pm: Victoria

    I was feeling adventurous, so I substituted mochiko (sweet rice flour) for the AP flour in equal proportion, and decreased the sugar to 1/4 cup. I wanted a crumb that was slightly denser and moister than a regular cake in order to evoke mochi. My cupcakes didn’t rise at all and they ended up extremely glutinous–almost like mochi in the form of cupcake liners. The glaze was too sticky and sweet for such a texture, so I used it much more sparingly and put the cakes in the freezer.

    I wanted a vegan way to satisfy my matcha mochi cravings, and the end result certainly does that. But if you decide to substitute not just regular rice flour but mochiko for the wheat flour, beware that the results will hardly resemble a cupcake!

  • December 9, 2012 at 2:26 pm: Jessica

    I would love to try this recipe, but I live in Myanmar and there is no way I’ll be able to find soy yogurt. Is there anything I can use in place of it?

  • March 5, 2013 at 8:30 pm: Brittany

    I’m looking for a basic cupcake recipe using soy yogurt to alter to whatever flavor the occasion needs. I think soy yogurt gives things a much better crumb. Is it possible to use this recipe but sub out the extracts and matcha powder for other various flavors?

    • March 5, 2013 at 9:20 pm: IsaChandra

      Yep, sure!

  • March 21, 2013 at 6:55 pm: Kamala

    I was wondering if I can use something else beside the almond extract?

  • May 28, 2013 at 9:19 am: Margret

    Superb blog! Do you have any tips and hints for aspiring writers?
    I’m planning to start my own blog soon but I’m a little lost
    on everything. Would you suggest starting with a free platform like WordPress or go for a paid option?

    There are so many options out there that I’m totally overwhelmed .. Any tips? Many thanks!

  • August 9, 2013 at 3:47 am: Rachel

    I made these, and while they were delicious, they were not the lovely green color in the picture (more of a muddy greenish tan) any ideas? recommendations?

  • October 19, 2013 at 2:18 am: vanessa tan

    1/2 cup soy yogurt
    2/3 cup rice milk

    May I know is there any substitute for Soy yogurt and rice milk?

  • November 20, 2013 at 12:18 am: Liran

    could the margarine be swapped for coconut oil?

  • December 26, 2013 at 3:35 pm: Alex

    These were delicious, and I didn’t even make the glaze or flowers. I did not have any soy yogurt, so used cashew cream instead (made with 1/2 cup cashew pieces and 1/4 cup water). I replaced the oil with 1/3 cup applesauce and they came out perfectly – moist and not tasting like cashews! These are also the least dense vegan cakes I have made in a while. Thanks Isa <3