Sunday, January 22, 2012

Sasha's Kitchen: Green Tea Cupcakes with Violets

I have a great book of vegan cupcake recipes that are sans-butter, and hence much healthier.  I had been meaning to try the green tea cupcakes for a long time because I like anything with matcha powder.  My husband Brad and I got married at the Brooklyn Botanic Garden, so my first thought was to make little cherry blossoms out of marzipan to put on top of the green tea glaze.  However, I have two pink gels and with the one I used, the marzipan came out more purple instead of pink, so I made violets instead.  These cupcakes are cute little Japanese style cakes, flavored just like green tea.  The glaze is just perfect - much lighter than frosting, but still quite satisfying.  These dainty little cupcakes, remind me of a delicate little violet, or spring at the Cherry Blossom Festival at the BBG just the same.  This is a great book even for a non-vegan like me and I can't wait to make more recipes from it soon.

Green Tea Cupcakes (adapted from Vegan Cupcakes Take Over the World)
1/2 cup soy yogurt
2/3 cup soy milk (recipe called for rice milk but I used soy instead)
1/3 cup canola oil
1/2 tsp almond extract
1 1/4 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
3 tsp matcha powder (there is no substitute)
1/4 tsp salt
3/4 cup granulated sugar

Green Tea Glaze
2 T margarine
1 cup confectioners' sugar
1/8 to 1/4 tsp matcha powder
1 T soy milk (I used soy instead of rice milk)
1/4 tsp almond extract
drop of vanilla extract

Preheat the oven to 350 and line a cupcake tray with liners.  In a large bowl, combine the yogurt, soy milk, vanilla, oil and almond extract.  Combine the sugar, matcha powder, flour, baking soda, salt and baking powder in a separate bowl.  Combine the two bowls together and beat until smooth, to break up any lumps and combine.  Fill cupcake liners 2/3 to 3/4 full and bake for about 25 minutes until a toothpick comes out clean.  Allow to cool completely.

To make the glaze, I used a mixer.  I beat the margarine in the mixer until fluffy.  Then beat in the confectioners' sugar to form a crumbly mixture and add a tablespoon or two of soy milk along with the almond extract.  I used a spatula to spread the glaze on each cupcake.

To make cherry blossoms or violets, dye a little marzipan purple or pink and form little flower petals.  I used a little yellow dyed marzipan for the center of each violet. Pretty!


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