Chocolate Matcha Coconut Cupcakes

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.matcha-green-tea-cupcakes-chocolate-frosting_511218

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 directions3c6d8d80-b8a5-0133-8287-06e18a8a4ae5

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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