Hi guys, hope all of you had a good week and ready for a weekend to start. How about we kick it off with super delicious, moist and healthy cupcake recipe. The smell in my kitchen is just unbelievable 🙂 I wish we had an option to attach a smell to a picture of our cooking/baking creations. How awesome it would be…I would probably get hungry every time I looked at your blogs, guys. Ok, so here is the recipe.
Ingredients for cupcakes: 1 cup almond flour, 1 egg, 1/4 cup sugar (I use Xyla), 1/2 tsp baking powder, 1 tbsp apple cider vinegar, 1 tsp vanilla extract, 2 tbsp coconut oil. Ingredients for green tea frosting: 1/4 cup heavy cream, 1 tbsp confectioner sugar, 1 tsp green tea (matcha) powder.
You could make it vegan recipe by substituting egg with apple sauce with a bit of apple cider vinegar. But I used an egg today.
Preheat the oven to 350 F. I used mini cupcake pan (this recipe yields 10 mini cupcakes). In a medium bowl, combine almond flour, sugar and baking powder. Make a well in the centre, add egg, vanilla extract, coconut oil and apple cider vinegar, whisk it gently and mix with spatula until the dough comes together. Divide it between tins evenly and bake for 25 minutes. Let it cool completely.
To prepare your frosting, in a small bowl (you could chill it in freezer for 20 minutes prior, it helps to whip up cream faster) combine cream, sugar and green tea powder, and beat until soft peaks form. Leave it in the refrigerator until cupcake are ready. I prefer to decorate cupcakes right before serving it. That is it.
I hope you guys will give it a try, and if you do, I hope you will enjoy it 🙂