MATCHA TEA CUPCAKES WITH CHOCOLATE WHIPPED CREAM
SERVES 12 CUPCAKES
FOR THE CUPCAKE
2 cups (270 g) (9.5oz) flour
2 tbsp (30 g) (1.1oz) green matcha tea
1 cup (200 g) (7.1oz) sugar
2 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
1 tsp vanilla extract
7.25 ounces (220 g) soy milk
2⁄3 cup (130 g) (4.6oz) sunflower oil
FOR THE DECORATION
1 2⁄3 cups (410 g) (14oz) vegetable cream
2.5 ounces (70 g) 50 percent chocolate
2 1⁄2 cups (30 g) (1.1oz) sugar
NUTRITIONAL VALUES
Calories: 47kcal
Fat: 2.9g (1.9g S.Fat)
Carbs: 3.7g
Protein: 1.8g
Sugar: 0.8g
Sodium: 272mg
METHOD
Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, tea, and baking powder). Combine the soy milk, vanilla extract, and oil in a mixing bowl. Using a wire whisk, whisk them together. Fill each cupcake liner halfway with batter.
Bake at 355° F (180° C) for about 18 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.
To make the decoration, heat the vegetable cream and sugar in a saucepan until it begins to boil. Pour the cream into a mixing bowl and stir in the chocolate. Mix well until you have a smooth cream with no lumps, then chill in the refrigerator for 4 hours. Whip the cream and top each cupcake with it.
Bake at 355° F (180° C) for about 18 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.
To make the decoration, heat the vegetable cream and sugar in a saucepan until it begins to boil. Pour the cream into a mixing bowl and stir in the chocolate. Mix well until you have a smooth cream with no lumps, then chill in the refrigerator for 4 hours. Whip the cream and top each cupcake with it.
