Vegan matcha cupcakes

Are you hungry for some healthy sweets? Our good friend @healthyveganseda is passioned about healthy and vegan recipes, which looks and tastes amazing! So now she experimented and made these beautiful cupcakes with our traditional matcha powder. To be honest, this is one of the healthiest cupcake recipes we ever encountered, so we don’t have to feel too guilty trying them or serving them for friends and family. Enjoy!
And huge thanks @healthyveganseda for the recipe!

For the batter:

1 big (140 g, mashed) avocado
5 dates, soaked in boiled water for 10 minutes and then drained (keep 1/2 cup of the water)
1/2 cup drained water from the dates
1/4 cup non-dairy milk (I used unsweetened soy milk)
1 tsp vanilla extract
Pinch of salt
2 tbsp traditional matcha powder
*1 1/2 cup (185 g) oat flour
*1 tbsp baking powder
**1/2 cups (60 g) cranberries

For the frosting:

35 g raw coconut
1 tbsp maple syrup
1 tsp vanilla extract
1/4 cup (65 g) soy yoghurt
1 tsp hemp hearts
1 tsp flax meal

Step by step:

In a blender/food processor, combine all the batter ingredients except the flour, baking powder and the cranberries. Blend until well combined and then transfer to a bowl.
In a separate bowl, combine the flour and baking powder and mix until well incorporated.
Add wet batter to the dry mixture slowly. When done, add the cranberries and mix for the last time.
Transfer the batter to a muffin tin (I used my fingers and a little bit of coconut oil (1/8 tsp) to grease the tin). Bake in the preheated oven at 180° for 20 minutes – let it cool completely before frosting.
Meanwhile, blend all the ingredients for the frosting and chill in the freezer for 15 min or in the fridge for an hour.
When your cupcakes are cooled off and the frosting got thickened, make them pretty and sprinkle some matcha powder on top!


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