Gluten-Free Vegan Vanilla Cupcakes with Matcha Green Tea Frosting

• Vegan
• Gluten free

• Produce

  • 1 tbsp Matcha green tea, powder

• Refrigerated

  • 1 3/16 cup Soymilk

• Canned Goods

  • 2 tbsp Applesauce

• Condiments

  • 1/3 cup Vegan butter

• Baking & Spices

  • 1 1/4 tsp Baking soda
  • 1 3/4 cups Gluten free all purpose flour
  • 3 cups Powdered confectioner's sugar
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Olive oil
  • 1 tbsp White vinegar

Found on lovingitvegan.com

Description

Ingredients

• For the Cupcakes:
• 1 + ¾ cups (238g) Gluten-Free All Purpose Flour
• 1 cup (200g) Sugar
• 1 + ¼ tsp Baking Soda
• ½ tsp Salt
• 1 cup Soy Milk (or other non-dairy milk)
• 2 tsp Vanilla Extract
• ½ cup (120ml) Olive Oil
• 1 Tbsp White Vinegar
• 2 Tbsp Applesauce
• For the Frosting:
• 3 cups (375g) Powdered (Confectioners) Sugar
• ⅓ cup (75g) Vegan Butter
• 3 Tbsp Soy Milk
• 1 Tbsp Matcha Green Tea Powder

Directions

• Preheat the oven to 350°F (180°C).
• Sift the flour into a mixing bowl and add the sugar, baking soda and salt and mix together.
• Add the soy milk, vanilla extract, olive oil, vinegar and applesauce and mix using a hand whisk until all the lumps are gone. If a few small lumps remain, thats fine.
• Line a cupcake tray with cupcake liners. Pour the batter into a jug thats easy to pour from and pour out the batter evenly between the 12 cupcake liners.
• Place into the oven and bake for 25 minutes or until a toothpick inserted into the center comes out clean.
• Transfer the cupcakes to a cooling rack and allow to cool completely before frosting.
• Add the powdered sugar, vegan butter, soy milk and matcha green tea powder to an electric mixing bowl.
• Starting on low speed and then gradually increasing speed, whisk until smooth and creamy.
• Pipe onto the cupcakes and serve.

Nutrition