I adore cupcakes and I don’t think I’m alone. These precious parcels are totally grain free and incredibly moist, they are also beautiful to look at, which certainly doesn’t hurt. I’m glad this experiment worked out so well. I always try and get creative and invent things and sometimes there’s a flop. I tried to invent 3-ingredient hazelnut cookies which actually ended up being one giant cookie that didn’t even stick together. People say less ingredients = less complicated, I beg to differ. But today was a success and I am officially re- in love with matcha. I went on a huge matcha bender when I was pregnant and trying not to drink coffee. It was fun but I kinda overdid it. Now that I’ve realized matcha lends a lovely earthy fresh taste to baking, along with awesome antioxidants I think the dilemma is solved. Baby Mav is incredibly jealous of my cupcake and trying to steal it from me as I type this. No cupcake for you, baby!
The template for this recipe is really adaptable, I’ve used it for all sorts of muffins/cupcakes, like these pumpkin chocolate chip muffins. The vanilla cashew cream is the same recipe as my bite sized paleo brownies. Lately I’m obsessed with pistachios, I just think they are the most beautiful nut, I love adding them to salads like this one and of course their green and violet hue looks stunning with the earthy green of the matcha. You can find the original recipe template here.
- Cupcakes-1 C almond meal or flour
- ½ tsp baking soda
- pinch of salt
- 2 Tbs matcha green tea powder
- 2 Tbs raw cane sugar or honey
- ½ tsp lemon zest
- 2 Tbs coconut oil
- 1 egg
- 1 mashed banana
- 1 Tbs almond or coconut milk OR ½ C if you want to leave out the banana
- Frosting-½ C raw cashews, soaked 6-8 hrs
- ¼ C water
- 1 tsp vanilla extract
- 1 Tbs honey
- Topping-1/4 C crushed pistachios
- Preheat oven to 350F
- Mix together dry ingredients, almond meal, baking soda, salt,matcha and sugar
- Mix together wet ingredients, coconut oil, egg,banana, coconut or almond milk, combine with dry ingredients and don't over mix.
- Fill cupcake papers ¾ of the way up, bake for 20-25 minutes
- In a blender or food processor add the strained cashews, coconut oil, vanilla, honey and a pinch of salt, slowly add the water until the consistency is thick yet spreadable and super smooth and creamy.
- Let the cupcakes cool before spreading with cashew cream frosting, top with crushed pistachios.
All in all I’d say these are some damn healthy and satisfying cupcakes, as always it makes my heart skip a beat to hear what you think. Peace & love homies.