Matcha cupcakes
Vegetarian
Oven-baked
Delicious and versatile, the cupcake is the perfect little cake for an afternoon treat! With their endless variety of flavours and decorations, they're the ideal way to satisfy any sweet craving. So adding a touch of matcha was a no-brainer!
Ingredients
- 150 g plain wheat flour (T55)
- 60 g caster sugar
- 1/2 sachet baking powder (5 g)
- 2 pinches of salt
- 2 tsp of matcha Le Pâtissier
- 60 g plain or vanilla soy yoghurt
- 75 ml plain soy milk
- 25 ml neutral oil
- 1 dash of liquid vanilla
- Strawberry jam
- Whipped cream*
Method
- Preheat your oven to 180°C (conventional heat).
- In a mixing bowl, add all the dry ingredients and mix.
- In a bowl, mix all the wet ingredients.
- Combine the 2 mixtures, mix well and fill each muffin case 3/4 full.
- Bake for 25 minutes.
- Leave to cool completely.
- Top each muffin with whipped cream, add a little jam in the centre and enjoy!
Recipe notes
*You can use ready-made whipped cream or make your own.
The cupcakes keep in the fridge for 2 days. Without the whipped cream, the muffins will keep for 3 days wrapped in cling film at room temperature.
