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Export 10 ingredients for grocery delivery
Preheat the oven to 350F and line a muffin tin with 9 cupcake liners.
Whisk the sifted matcha powder and hot water in a bowl until no clumps remain. Then, add in the almond milk, sugar, oil, and vanilla bean paste. Gently mix together.
Next add in the pastry flour, baking powder, baking soda, and salt. Make sure to add the flour first and add the baking powder, baking soda, and salt on top. Mix together until no streaks of flour remain and a smooth green cupcake batter forms.
Fill the cupcake liners with the batter until each liner is about 2/3 full. Gently tap the muffin tray on the counter before baking to remove any large air bubble that may have formed. Then, add to the oven and bake for 20-22 minutes until cooked through.
Remove the cupcakes from the tray immediately (so they do not overcook) and place them onto a wire rack to cool.
First, whisk together the sifted matcha and hot water in a small bowl until no clumps remain. Then, add the vegan butter and shortening to a large mixing bowl. Then, use an electric mixer to cream together until no clumps remain and fluffy. Next, add in the matcha and beat together for another 30 seconds.
Gradually beat in the powdered sugar 1/2 cup at a time to the desired texture and sweetness level. Once all the powdered sugar is in, beat together another 1-2 minutes until super fluffy.
Add the frosting to a piping bag. If the frosting is too soft, add the piping bag to the fridge for 5-10 minutes to help firm. Then, pipe the frosting onto cooled matcha cupcakes.
Serve immediately and enjoy!