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Green Tea Cupcakes With Almond Flowers

Posted By IsaChandra On September 30, 2010 @ 1:04 am In Cupcakes,Desserts,Recipe | 41 Comments

Makes 12 cupcakes

Photo from hoveringdog [1]

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. [2]

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.


Article printed from Post Punk Kitchen – Vegan Recipes & Awesomeness: http://www.theppk.com

URL to article: http://www.theppk.com/2010/09/green-tea-cupcakes-with-almond-flowers/

URLs in this post:

[1] hoveringdog: http://www.flickr.com/photos/bcveen/490590467/

[2] Vegan Cupcakes Take Over The World. : http://www.theppk.com/books/vegan-cupcakes-take-over-the-world/

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