Vegan Matcha 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 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 on a wire rack.
Frosting
In a food mixer mix the icing sugar, matcha and spread together.
Add the lemon zest and juice and beat until smooth and fluffy.
Pipe onto your cupcakes.
Decorate with sprinkles if desired.
