GF Vanilla Cupcakes with Matcha Frosting
You know those tastes or smells that transport you somewhere??
Magical.
This matcha frosting / buttercream transports me straight back to Japan and drinking an iced matcha latte.
Heaven!
If you are a matcha lover, you haaaave to try these!
Paired with a light fluffy gluten free vanilla muffin,
you’re going to love this.
Servings: 8
Ingredients
2 cups Almond Meal
½ cup Tapioca Flour
1/3 cup Sugar (I used rapadura)
1 tsp Baking Powder
¼ tsp Bicarb Soda
¼ tsp Salt
2 Free-Range Eggs
1/3 cup Extra Virgin Olive Oil
1/3 cup Unsweetened Plant Based Milk (I used coconut)
2 tsp Vanilla Extract
Matcha Frosting
1 cup Grass-Fed Butter, softened
1 tsp Vanilla Extract
1 cup Powdered Sugar (I used rapadura)
1 tbsp Unsweetened Plant Based Milk (I used coconut)
2 tsp Matcha Powder
Method
1. Preheat oven 180 degrees.
2. Combine almond meal, tapioca flour, sugar, baking powder, bicarb and salt in a bowl.
3. In a separate bowl, whisk eggs, oil, milk and vanilla.
4. Whisk wet ingredients & baking powder in a bowl until combined.
5. Pour wet ingredients into dry and stir to combine.
6. Divide mixture into a greased muffin tin. Bake for 20-25 minutes or until a skewer comes out clean.
7. Beat butter, vanilla, sugar, milk and matcha until combined and fluffy. Use a piping bag or a knife and frost muffins with icing.
Want to see this recipe in action?
View on @naturalspoonfuls Instagram here.