Green tea cupcakes

matcha cupcakes vegan

I hope you guys like green tea because I have another matcha recipe for you! Normally I drink match-powder as a tea or in a smoothie or use it as an ingredients in my raw ‘healthy snack’ recipes. But recently, I have been starting to add the ingredient to my baking to see how it tastes and what yummy ideas I can come up with. The benefits of matcha are extremely effective as due to their powerful antioxidant content- so who wouldn’t want to add it in to their diet where possible! I like to try a variety of different matcha brands and for this particular recipe I have used PureChimps matcha powder.

So after a bit of experimenting in the kitchen, I took my lemon and coconut vegan cupcake recipe and adapted it, swapped a few ingredients and came up with these deliciously healthy green tea cupcakes which are 100% plant based. This means they are free from eggs, dairy and any other animal products, suitable for vegans. They are also free from any processed or refined sugars, as are all my healthy recipes.


Ingredients (makes 10 vegan cupcakes)

  • 2 1/2 cups of self-raising wholewheat flour
  • 3/4 cup of dark brown sugar (unrefined)
  • 2 cups of almond milk
  • 2 lemons (for zest and juicing)
  • 2 tablespoons of coconut oil
  • 2 tablespoons of apple cider vinegar
  • 1 teaspoon of bicarbonate soda
  • 1 teaspoon of vanilla essence
  • 4 teaspoons of PureChimp matcha green tea powder

original_purechimp-super-tea-100g-pouch-matcha-green-tea

Method

  • Preheat the oven to 180 degrees celsius and line 12 cupcake cases.
  • In a bowl, mix together the flour, sugar, then slowly add in the almond milk, until smooth.
  • Mix in the coconut oil, then the vanilla essence, then apple cider vinegar and bicarbonate soda.
  • Grate the lemon zest and fold into the mixture. Then squeeze in the juice from the 2 lemons. This will achieve a very lemony taste to the cupcakes so if you are not keen on a strong lemon flavour just don’t add as much of the juice.
  • Lastly, mix in the matcha powder.
  • Pour the mixture evenly into the prepared cupcake cases and put in the oven for 20 minutes.

For the icing

  • 2 cups of icing sugar (may want more or less depending on the consistency you wish to achieve)
  • 2 tablespoons of almond milk
  • 2 tablespoons of freshly squeezed lemon
  • 1/2 teaspoon of matha (to sprinkle on top)

Method

  • Mix all ingredients in a bowl until you achieve desired consistency.

matcha cupcakes vegan

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Blackberry cupcakes

img_3919After stocking up on juicy blackberries that I included in a fruit salad, I had quite a lot left over. Having not baked with blackberries before I decided to have a go at using them to make some cupcakes. As always I used plant-based ingredients (making these deliciously nutritious cupcakes vegan)! The method is very simple, and the healthiest version of a cupcake recipe.

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Ingredients (makes 12)

  • 3 cups of whole wheat flour
  • 1 cup of dark brown sugar
  • 1 cup of soya milk
  • 1/2 cup of coconut milk
  • 1 tablespoon of baking powder
  • 1 tablespoon of vanilla essence
  • 150g of blackberries

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For the icing

  • 3-4 cups of icing sugar (depending on desired consistency)
  • 1/2 teaspoon of vanilla
  • 2 tablespoons of coconut milk
  • 4 mashed blackberries (or blackberry jam)

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Processed with VSCOcam with n1 preset

Method

  • Preheat the oven to 180 degrees celsius and line 12 cupcake cases in a cupcake tin.
  • In a bowl, mix all the dry ingredients (whole wheat flour, dark brown sugar, baking powder).
  • In a separate bowl, mix the soya milk, coconut milk and vanilla essence.
  • Gradually pour the wet mixture into the dry mix bowl and stir until combined.
  • Mash up 100g of blackberries and gently stir into the mixture.
  • Distribute the mixture evenly between the 12 prepared cupcake cases.
  • Bake in the oven for 25-30 minutes.

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For the icing

  • In a bowl, mix all the ingredients, adding the icing sugar until you reach desired consistency.
  • Using a teaspoon, spoon the icing on to the cupcakes and top with any leftover blackberries.

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Processed with VSCOcam with n1 preset

Enjoy!

SHK x

Chocolate & coconut cupcakes

As well as being lovely and indulgent, these little cupcakes are actually rather healthy (in moderation of course), made with the healthiest plant-based ingredients I could find! Everyone loves giving into chocolate over Christmas, but why not try a healthier alternative…

Ingredients (makes 16)

  • 1 1/2 cups of whole wheat self-raising flour
  • 1/2 cup of dark brown sugar
  • 1 cup of cacao powder (you can use cocoa powder for a cheaper alternative)
  • 1 cup of soya milk
  • 1 cup of coconut milk
  • 1/2 cup of desiccated coconut
  • 1/4 cup of coconut oil
  • 1 teaspoon of baking powder
  • 1 teaspoon of vanilla essence
  • 1 tablespoon of apple cider vinegar

For the icing

  • 2 cups of icing sugar
  • 1/4 cup of coconut milk

Method

  • Preheat the oven to 180 degrees celsius and line 16 cupcakes cases (you may have to cook them in batches).
  • In a bowl, mix the flour, sugar, baking powder and cacao powder.
  • In a separate bowl, combine the soya milk, coconut milk, coconut oil, vanilla essence and apple cider vinegar.
  • Gradually pour the wet mixture into the dry mixture until combined. Then mix in the desiccated coconut.
  • Divide the mixture equally into the prepared cupcake cases.
  • Bake in the oven for 15-20 minutes. Allow cupcakes to cool completely before icing.

For the icing

  • Mix the coconut milk, gradually adding the icing sugar until you reach desired consistency.

Enjoy!

SHK x