Cupcakes with Matcha Frosting and Pistachios
Ingredients
Cupcake
- 1 1/4 cups plain flour
- 3/4 cup caster sugar
- 2 tbsp arrowroot
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup non-dairy milk
- 1/3 cup coconut oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1/4 tsp salt
Matcha frosting
- 100g non-dairy butter
- 1 cup powdered sugar
- 2 tbsp matcha powder
- 1 tsp vanilla extract
Toppings
- Pistachios
Preparation
Prepare the muffin pan and cases. Preheat oven to around 180°C.
Sift all dry ingredients into a large bowl and combine.
In another bowl, mix the wet ingredients and then combine with the dry mixture.
Divide the batter into 8 cases and bake for 20 minutes, or until baked throughout.
Prepare the icing by mixing all ingredients, whisk until combined, and leave aside at room temperature.
Take the cupcakes out of the oven and leave until completely cooled.
Finish by piping on the matcha frosting.
Sprinkle with pistachios to finish
