For this recipe I use culinary grade matcha powder from Matcha Yu. I love the way all their teas come in eco-friendly home-compostable packaging. Also note that these cupcakes are best made in a silicon muffin tray or inside unbleached paper patties because the batter is quite sticky.
Makes: 12
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Servings
Makes: 12
Prep time
Cook time
Recipe
Ingredients
- ½ cup coconut flour
- 2 tsp matcha powder
- 1 tsp lemon zest
- 4 eggs
- ½ cup raw honey
- ⅓ cup coconut oil
- 2 tbsp water
- ½ tsp baking powder
- ½ tsp bicarb soda
- ½ tsp apple-cider vinegar
- ¼ tsp Himalayan pink salt
- 1 tsp pure vanilla extract
-
Icing - 100g unsalted butter, softened
- 3 tbsp granulated stevia
- 200g cream cheese, softened
- 2 tsp matcha powder
Method
- Preheat oven to 150ºC.
- Combine all cupcake ingredients in bowl and whisk until very well combined.
- Spoon into 12-hole silicon muffin tray (or into unbleached paper patties) and bake for 18 mins, until lightly browned. Allow to cool completely.
- Meanwhile, to make icing, ass cream butter and stevia in stand mixer, then add cream cheese and matcha powder and beat until well combined. Chill for 10–15 mins if too soft, or wait until cupcakes are completely cold then ice and serve.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
