Adventures in Baking

xo
Lo & Mia

(ps. pun intended<3)

"Special" Green Tea Cupcakes Recipe (vegan)

first, make your "special" margarine/butter-if you're not vegan/etc.

for this batch we use our typ. ratio of 1:1. 1 cup earth balance: 1 cup shake.

Melt EB in a saucepan, then add shake. Cook for at least 30 min (sometimes we've let it go up to 2 hours...good project for netflixers like me who need to catch up on their queue) stirring occasionally. Basically once the shake starts to look extra dry/brown/crunchy, and you're margarine is dark, olivey-green, you're good to go. If it starts to smell like it's burning, turn the heat down duhhhh.

cupcake ingredients:

1/2 cup soy yogurt
2/3 cup rice milk (i use soy, both are ok!)
1/4 teaspoon vanilla extract
1/3 cup canola oil (prolly could sub "special" margarine here too if u wanna get on that next level )
1/2 teaspoon almond extract
1 1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3-4 teaspoons matcha tea powder
1/4 teaspoon salt
3/4 cup granulated sugar


directions

1.preheat oven to 350°F
and line cupcake pan with liners

2. in a large bowl, whisk together the yogurt, rice (or soy) milk, vanilla, oil and almond extract, beating well to blend in the yogurt. Sift in flour, (i dont usually sift but you can if you want to) baking powder, baking soda, matcha powder, salt, and sugar. if you are 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 make for 20 min, or until a toothpick inserted through the center of one comes out clean. Cool before toping with glaze.

Green Tea Frosting

ingredients:

2 tablespoons of "special" margarine (we use earth balance. always.)
1 cup confectioner's sugar
1/8 to 1/4 teaspoon matcha powder
1-2 tablespoons rice milk
1/4 teaspoon almond extract
a drop of vanilla extract

directions

1.with fork beat margarine (or soy butter) to a fluff, then mix in confectioners' sugar and matcha to form a crumbly mixture. slowly beat in 1 tablespoon of rice milk (or soy!) almond extract, and vanilla if the icing is too think to spread, pour in additional rice or soy milk, just a little at a time, it thins out fast. mix until it has reached its desired consistency.