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!
125g of soy yogurt
165ml of soy or rice milk
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
- Preheat the oven to 180 degrees Celsius and line a cupcake tray with liners.
- In a large bowl, whisk together the yogurt, milk, vanilla, oil, and almond extract, beating well to blend in yogurt.
- Sift in the flour, baking powder, bicarbonate of soda, matcha powder, salt, and sugar and mix until everything’s incorporated well.
- 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.
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!