Green Tea & White Chocolate Cupcakes

Before you recoil in horror that I’m making green tea cupcakes, let me just tell you that they were actually really nice despite being slightly strange, and my friends (non-vegans and non-green-tea-drinkers) all liked them, so go into this recipe with an open mind! I adapted it a little from Post Punk Kitchen‘s recipe, making it English (grams instead of cups) and using white chocolate to top instead of more green tea glaze – I thought that green tea could be perceived as a little bitter for people who haven’t really tried it yet, and the creamy sweetness of white chocolate could complement it really nicely.

They also, quite oddly, go with the season quite well, as we found the green tea quite warming and earthy tasting; I’ve been getting really into the spirit of Autumn now that Lancaster’s finally changing colour, and I absolutely love it. We’ve been mainly plagued with grey skies and rain recently, but on my way into university today I noticed how gorgeous the golden leaves were getting, so I’ll be coming up with a lot more comforting recipes suitable for this time of year :)

A quick word of warning; I bought white chocolate drops from a little shop and they melted quite hard and stuck to the bowl quite a bit, and I don’t know whether it’s because vegan white chocolate is temperamental or I was just doing it wrong – I’ve never melted it before! If anyone has any insights or tips as to why it doesn’t melt in a similar way to normal chocolate, please let me know!

Matcha Cupcake with White Chocolate

Ingredients

125g of soy yogurt

165ml of soy or rice milk

My friends tentatively road testing them…

1/4 teaspoon of vanilla extract

75ml of rapeseed oil

150g of plain flour

1 teaspoon of baking powder

1/4 teaspoon of bicarbonate of soda

3 to 4 teaspoons of matcha tea powder

A pinch of salt

150g of granulated sugar

Around 200g of vegan white chocolate

Method

  1. Preheat the oven to 180 degrees Celsius and line a cupcake tray with liners.
  2. In a large bowl, whisk together the yogurt, milk, vanilla, oil, and almond extract, beating well to blend in yogurt.
  3. Sift in the flour, baking powder, bicarbonate of soda, matcha powder, salt, and sugar and mix until everything’s incorporated well.
  4. Fill liners two-thirds full and bake 20 minutes or until a toothpick inserted through the center of one comes out clean. Cool on racks before topping with the melted white chocolate, then if you want, you can sprinkle over a little more of the matcha powder.

Makes 24

P.S. Competition for yummy vegan prizes is still on :) enter here: http://www.justgiving.com/emilycooksvegan for a chance to win them and help a really great cause!

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9 thoughts on “Green Tea & White Chocolate Cupcakes

  1. Pingback: Matcha (Green Tea) and White Chocolate Cupcakes | Emily Cooks Vegan

  2. I really want to try matcha tea but can’t bring myself to spend that much money on it! It seems so expensive. Would you recommend it as a worthwhile investment? I’ve always found white chocolate tricky to melt, I think it’s something to do with it not containing any cocoa solids. I melt it as slowly as possible in a bain marie, but I’ve never been able to get it to melt as smooth and glossy as milk or dark choc, it tends to separate out a bit and go kind of oily! xx

    • I got it as a birthday present, so I’m not sure about the investment actually! I still have a lot left though, so I reckon go for it if it’s something you’d use a lot :D
      Thanks for the advice about the white chocolate, I’ve never even tried to work with dairy white chocolate before, so you’re probably right about the cocoa xx

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