Blue Matcha and Chocolate Cupcakes.
This recipe uses Blue Matcha and Cocoa Powder to create two large cupcakes or three smalle cupcakes.
Servings 2
Ingredients
For the Cupcakes
- 3 Tbsp caster sugar
- 1/4 cup gluten-free flour
- 1 teaspoon blue matcha powder
- 1/4 teaspoon baking soda
- 2 tablespoon coconut oil
- 1 egg white
- 2 tablespoons almond milk
- 1 teaspoon vanilla essence
- Pinch of Xantham gum
For the icing
- 4 tablespoons of butter
- 2/3 cup powdered sugar
- 2 Tbsp Cocoa powder
- 1 teaspoon matcha powder
- 1/2 teaspoon vanilla essence
Instructions
For the cupcakes
- Preheat oven to 180°C. Line a cupcake tin with cupcake papers for 2 cupcakes. Setaside.
- In a medium bowl, mix the sugar, xantham, flour, matcha, and baking soda. Add the oil, egg white, almond milk, and vanilla essence. Mix well.
- Pour into cupcake molds filling them 2/3 of the way and bake for 20 minutes. Remove from oven and allow to cool completely on a cooling rack.
For the Icing
- While the cupcakes are cooling, mix the softened butter, powdered sugar, matcha, vanilla extract, salt in a medium bowl
- Whisk until everything comes together and the frosting becomes light and fluffy. Transfer icing into an icing bag with your preferred tip
- Frost your cupcakes, top with sprinkles or dried petals and enjoy