Green Tea and Almond Cupcakes Part 3 of 3

Green Tea and Almond Cupcakes

inspired by Vegan Cupcakes Take Over the World

 

For Cupcakes:

1 bag of Bob's Red Mill Gluten Free Vanilla Mix

3 fake eggs (I used Ener G Egg Replacer)

1/2 cup coconut oil

1/2 cup almond milk (Plain, unsweetened)

3-4 tsps of matcha tea powder
1/2 tsp of almond extract

1. Preheat oven to 325*F. Line cupcake pan

2. Mix the fake eggs and set aside

3. Mix cake mix, coconut oil until combine, add almond milk, matcha powder, and eggs.

4. Fill cupcake liners 2/3 of the way (I think the mix made 18 cupcakes for me)

5. Bake for 20-30 minutes. Check with toothpick. 

6. Cool COMPLETELY before frosting.

For Green Tea Glaze

3/4-1 cup powdered sugar 

1 tbsp Earth Balance or coconut oil (I used earth balance)

1-2 tsp almond milk

1-2 tsp warm water

1/2 tsp matcha powder

dash of almond extract

marizipan for decoration 

more powdered sugar for decoration

1. Time for the marzipan decorations! I rolled out the marzipan in powdered sugar, cut the shapes out with a cookie cutter and set aside. (There are tons of how tos, videos and blogs around. This is a more complicated route, but I think Vegan Yum Yum is amazing so check this one) I added red food coloring to half the flowers.

2. Cream half the sugar and margarine until crumbly.  

3. Add in almond milk, water, and matcha powder, and beat in remaining sugar.  

4. Adjust consistency if needed, it should be pretty soupy.

5. Dip each mocha cupcake top into the frosting and roll until covered. While frosting is still wet, add the marizpan decroations.