Matcha Green Tea Vegan Cupcakes

I made these a while ago for my roommate's birthday cocktail party. They were good, moist and soft with a touch of bitter from the matcha.

Matcha Green Tea (adapted from Vegan Lunch Box)

1 TB apple cider vinegar
1 green tea bag steeped in 1 ½ cups plain soymilk overnight
2 cups flour
2 T matcha powder
2 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 1/8 cups sugar
½ cup oil
1 ¼ tsp. vanilla extract

Preheat the oven to 350º. Line with paper cupcake liners.

In a bowl, mix vinegar and soy milk. Stir well and set aside (the mixture will curdle).

In a large mixing bowl, stir together the flour, matcha, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soymilk mixture, canola oil, vanilla, and coconut extract. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl.

Fill each muffin cup with ¼ cup of batter. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.

Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.


Matcha Frosting

1/4 cup Earth Balance
3 cups powdered sugar
1/4 cup plus 1 Tablespoon soy creamer or soymilk
1 T matcha powder
1 t vanilla extract

Cream the shortening for a few minutes until soft. this is easiest using a stand mixer but can be done with a handheld mixer (or a fork) as long as the shortening is at room temperature. Add 1 cup of the powdered sugar and a few splashes of the soycreamer. Mix to incorporate and continue to alternate until all the powdered sugar is used up and the frosting is at the desired consistency. Add Matcha powder and vanilla.