My friends are coming over for a cup of tea today, so I decided to put my apron on and bake cupcakes! Today I’ll be making chocolate flavoured cupcakes with green matcha & coconut icing. Like many of my recipes, this one is created for people who are intolerant to dairy and gluten, but nonetheless the cupcakes still taste amazing.
Yield: – 12-15 cupcakes, prep time – 30 min, baking time – 30 minutes, total time – 1 hour
Macros:
Total calories per portion: about 260 kcal
Protein – about 5g
Carbs – about 15g
Fat – about 20g
Ingredients:
Cupcakes
- 200ml almond milk
- 3 scoops of vanilla protein (optional)
- 2 Tbsp stevia
- 80ml cup rice bran oil (you can use peanut or almond butter if you prefer but the dough will be drier)
- 1 tsp vanilla extract
- 240g gluten-free flour
- 3 Tbsp Cocoa powder
- 3/4 tsp baking soda
- 1 1/2 tsp Apple cider vinegar or lemon juice
- 1/2 tsp baking powder
- 1/4 tsp salt
- ½ cup roughly chopped walnuts or pecan nuts
Icing
- 200 ml unrefined (virgin) coconut oil
- 1 ½ Tbsp stevia
- 6 Tbsp coconut milk
- 1 tsp vanilla extract
- 5 Tbsp green tea matcha powder
- 3 Tbsp organic sugar-free chocolate chips (to sprinkle)
Cooking directions
Cupcakes
- Preheat your oven to 180C. Line a cupcake tin with cupcake liners.
- Add dry ingredients to the bowl (flour, protein, baking powder, cacao, stevia, salt) and mix well.
- Pour milk, vanilla extract, bran oil into dry mixture and whisk until well combined. If the batter looks too dry, try adding a little bit more milk.
- Pour apple vinegar or lemon juice onto baking soda (the two will burst into bubbles – these will give extra rise to the bake). Immediately stir into the batter. Add walnuts and mix for 20 seconds.
- Fill each paper cup to 3/4 of the way. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
Icing
- While your cupcakes are in the oven, you can start on cream.
- Whisk the coconut oil until it gets fluffy
- Add in stevia, matcha tea powder, vanilla extract and coconut milk and mix together until nice and smooth
- Once the cupcakes are cooled, pipe the cream onto cupcakes, sprinkle on top with chocolate chips
Enjoy!
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