Vegan Matcha and Lemon Cupcakes
Ingredients
- 250ml soya milk
- 1 tbsp cider vinegar
- 4 tbsp lemon juice
- 60 ml oil
- 125g sugar
- 250g plain flour
- 1/2 tsp salt
- 3 tsp Matcha
- 1/4 tsp bicarbonate of soda
- Zest of 1 lemon
Buttercream
- 500g icing sugar
- 3 tsp Matcha
- 160g dairy free spread
- 1 1/2 tbsp lemon juice
- Zest of 1/2 lemon
Preparation
Mix the cider vinegar into the soya milk to make vegan buttermilk.
In a bowl, mix together the flour, matcha, salt, bicarbonate of soda, and lemon zest.
Add the lemon juice, sugar, and oil to the buttermilk and mix.
Pour this mixture into the flour mixture and beat until smooth using a balloon whisk.
Spoon the batter into cupcake cases and bake at 180C for about 17 minutes or until a cocktail stick inserted in the middle comes out clean.
Cool the cupcakes on a wire rack.
For the matcha buttercream, in a food mixer, mix the icing sugar, matcha, and dairy free spread together.
Add the lemon zest and juice, then turn up the speed and beat until smooth and fluffy.
Pipe the buttercream onto the cooled cupcakes.
Decorate with sprinkles if desired.
