Matcha (Green Tea) and White Chocolate Cupcakes

Today I thought I’d re-do an old recipe, as it didn’t work 100% perfectly last time (probably two years ago now!) using matcha green tea powder and white chocolate. Basically, the icing didn’t really work last time I did it as I used very cheap vegan white chocolate and didn’t melt it quite right and it went all lumpy, boo. But this time I had my little sister to help and it went really well, they taste brilliant! The thing about making icing work properly is just being patient and keeping adding more icing sugar until it gets to the right texture, it’s all about trial and error.

Anyway, I re-did this and it worked so much better than last time, and had a green tea cupcake with a cup of green tea, saintly! I’m genuinely sticking to my pledge to get a bit healthier, which is great. Matcha powder is crammed full of vitamins and minerals so even though I’ve eaten about 5 of these cakes today it’s alright as they count as being good for you… Sort of.

Hope you like them :)

Matcha Green Tea Cupcakes

Matcha Green Tea Cupcakes


For the cakes

125g of soy yogurt

165ml of soy or rice milk

75ml of rapeseed oil

1/4 teaspoon of vanilla extract

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

For the icing

Around 100g of vegan white chocolate

100g of vegan butter

Around 200g icing sugar

2 teaspoons of soy milk


  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.
  5. To make the icing, melt the chocolate and stir it into the other ingredients, whipping vigorously until smooth. Measures are a complete estimate as you will have to add more icing sugar or milk to get the right consistency. Just keep going until it seems right.
  6. Top the cakes with the icing and sprinkle more powder over for decoration.

Makes 24


6 thoughts on “Matcha (Green Tea) and White Chocolate Cupcakes

  1. These certainly look the part! Which brand of white chocolate did you use? I have never had any success melting vegan white chocolate. Thanks

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