Gluten-Free Matcha Cupcakes
Servings 10 cupcakes
Ingredients
- 1 1/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour or can sub all purpose flour if not gluten-free
- 3/4 cup + 2 tsp organic cane sugar
- 2 Tbsp organic light brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup unsweetened/unflavored non-dairy milk I use almond or cashew
- 1 tsp apple cider vinegar or can substitute white vinegar
- 2 tsp unsweetened matcha powder *see notes to sub sweetened matcha
- 3 Tbsp aquafaba *What is aquafaba? See notes below.
- 1/4 cup avocado oil
- Coconut Cream Frosting, optional or frosting of choice
- *See notes for Over-the-Rainbow topping instructions* optional The rainbow candies are NOT gluten-free.
Instructions
- Preheat the oven to 375°F. Line a muffin tin with 10 paper or foil baking cups.
- In a large mixing bowl, combine flour, sugars, baking powder, and salt.
- Add the non-dairy milk and vinegar to a small to medium sized saucepan and whisk to combine.
- Warm the saucepan with the milk/vinegar mixture over medium heat. Whisk in the matcha powder. Once the matcha is completely combined and without lumps, remove from heat.
- Using an electric mixer, beat the aquafaba on high until white and frothy. Add the aquafaba, along with the avocado oil, to the saucepan with the milk. Whisk to combine.
- Pour the wet ingredients from the saucepan into the bowl with the dry ingredients. Stir until well incorporated. Distribute the cupcake batter into the baking cups, filling each one three-fourths of the way full.
- Bake for 18 to 20 minutes. A toothpick should come out clean. Once cool, top cupcakes with your favorite frosting, or see notes to decorate “Over-the-Rainbow” style.
Notes
*If using sweetened matcha powder, decrease the amount of organic white sugar by 1/4 cup and increase the amount of matcha to 1/4 cup.
*Aquafaba is the liquid from cooking beans. In vegan baking, we can use it in place of eggs for leavening. Use the liquid from a can of chickpeas (garbanzo beans) or any white bean, such as great northern or cannellini.
*For “Over-the-Rainbow” cupcakes, you will need (not GF):
• Lekkco Belgian Dark Chocolate Spread (or any vegan chocolate frosting or spread of choice)
• green sprinkles (ensure vegan)
• Air Heads Xtremes Sour Candy Belts.
• vegan mini marshmallows (I use Dandys or the ones from Trader Joe’s)
• gold pastry glitter, sugar, or flakes (ensure vegan)
Distribute the chocolate spread or frosting in a thin layer to the top of each cupcake. I use a pastry bag fitted with a basket weave tip, but that isn’t necessary.
Add green sprinkles over the chocolate spread.
Cut the Air Head belts into about 1 1/2 - 2 inch pieces. Fold them on top each cupcake to make a rainbow.
Cut the mini marshmallows in half and place them at the ends of each rainbow to make “clouds.”
Finally, add clumps of the gold around the clouds and rainbow ends.
