February 22, 2009

Green Tea Cupcakes

Posted in Make tagged , , , , at 7:41 pm by onetinyacorn

Every time I make these, at least three people ask me for the recipe. They’re my favorite cupcake recipe, with a moist crumb, and a delightful medley of almond and  green tea flavors. As cupcakes go, this is a fairly innocuous recipe, health-wise. You could even substitute half of the oil with applesauce, although that creates a slightly rubbery texture. This is the original vegan recipe, although you can substitute non-vegan ingredients and everything works out just fine.

Matcha powder  is simply green tea, ground to a silky consistency. It can be found in any pan-Asian grocery store (such as Lotus in the Strip district here in Pittsburgh). It is a little pricey, but it goes a really long way.


Green Tea Cupcakes (from Vegan Cupcakes Take Over The World, by Isa Chandra Moskowitz and Terry Hope Romero)

Preheat oven to 350 degrees Fahrenheit. Line muffin tins (or grease them with a tiny bit of oil).

The Cupcakes

In a large bowl, whisk together:

½ cup soy yogurt
2/3 cup rice milk (soy milk works well, too)
¼ teaspoon vanilla extract
1/3 cup canola oil
½ teaspoon almond extract

Beat well to blend in yogurt.
In a separate large bowl, sift together:

1 ¼ cup flour
1 teaspoon baking powder
¼ teaspoon baking soda
3-4 teaspoons matcha powder
¼ teaspoon salt
¾  cup sugar

Add the dry ingredients to the wet in two batches, mixing after each addition. Beat a little longer to break up any large lumps.
Fill liners 2/3 full and bake 20 min.

Green Tea Glaze

2 tablespoons  margarine (I use butter, as a non-vegan. If you are a vegan, I like Earth Balance brand)
1 cup confectioners’ sugar
1/8-1/4 teaspoon matcha powder
1-2 tablespoons rice milk
1/4 teaspoon almond extract
a few drops of vanilla extract

With a fork, beat butter or margarine to a fluff. Mix in confectioners’ sugar and matcha powder to form a crumbly texture. Slowly beat in 1 tablespoon rice milk, almond extract, and vanilla extract. If icing is too thick, pour in an additional teaspoon of rice milk.

Marzipan Flowers (optional)

I tend to skip this step, unless I’m making these for special occasions, simply because it’s a bit time-consuming. They are quite pretty, though. This recipe does not come from the cookbook, but from my head:

3/4 cup almonds, blanched (buying them pre-blanched will save you quite a bit of time)
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 drop red food coloring
few drops of water, if necessary

Toss the almonds and confectioners’ sugar into a food processor and process away! The goal is to grind those almonds into a fine powder–or as close to a powder as you can get them. Otherwise, your marzipan will be grainy. Toss in the wet ingredients, except for the water, and process again. You’ll want a dough-like substance to form–something resembling cookie dough, except maybe a bit dryer. If a dough is not forming, add a few drops of water at a time.

When you get the right consistency, spread out your marzipan on a countertop that has been lightly dusted with confectioners’ sugar. You can use either a small cookie cutter (1-2 inches in diameter), or a knife to create your flowers. You might want to try cutting out individual petals, then pressing five petals together to form a flower.

To Assemble

Once the cupcakes are completely cooled, use a tablespoon to pour green tea glaze into the center of each cupcake. Spread out a bit with the back of the spoon. Gently place marzipan flowers on top of the glaze. Let glaze set before serving.



  1. […] See the original post:  Green Tea Cupcakes […]

  2. chicDehooli said,

    Thank you!

  3. gammamrketua said,

    You have very good site!
    Peccare licet nemini!

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