The way to someone's heart is through their stomach, or so they say! Why not treat your valentine to these delicious matcha cupcakes, so simple and easy to make, the ideal sweet treat for your sweetheart!
This recipe is brought to you in collaboration with Ellie, a nutrition student who is gluten, dairy and egg free. You can check out her other recipes here.
Be sure to tag us in your matcha bakes as we love to see your matcha creations, happy baking.
You will need - for the cakes
300g plain gluten free flour Doves Farm
200g caster sugar
3/4 tsp xanthan gum
2 tsp baking powder
2 tsp baking soda
2 tsp matcha Terrific Tea
120ml vegetable oil
480ml almond milk Rude Health
1 tsp vanilla paste
Organic dark chocolate chips (optional)
You will need - for the frosting
350g icing sugar
150g vegan spread/butter
2 tsp matcha
2 drops of vanilla essence
2 tsp desiccated coconut (optional)
Preheat your oven to 180ºC or 160ºC if using a fan oven. In a bowl combine all of the dry ingredients making sure to blend out all of the lumps. In another bowl mix together all of the wet ingredients. Pour the wet ingredients into the dry and thoroughly mix until you have a smooth consistency, this is important as you don't want any lumps of matcha left in the final cupcakes. Line a cupcake baking tray with 12 paper cases and divide the mixture evenly between them. Bake for 10-15 minutes or until golden brown and firm to the touch, let them cool on a wire rack before adding the frosting.
To make the frosting combine the icing sugar, vegan butter, matcha and vanilla essence in a clean mixing bowl. Mix the ingredients using an electric whisk, start on a low speed and gradually increase the speed as the mixture combines until you have a smooth creamy thick frosting. Use a piping bag or palette knife to decorate the cakes, add a dusting of matcha or a sprinkle of desiccated coconut to finish the cakes.
Top tip: Xanthan Gum is a key ingredient in this recipe, it's a great replacement for gluten and the gum helps the cake mixture bind together and gives a great texture and firmness. If almond milk is not for you any plant based milk will work equally as well. Experiment by adding organic dark chocolate chips to the cake mixture before baking.