These vegan MATCHA TEA CUPCAKES bring a new meaning to the term "tea cake". If you are a tea aficionado, or not, you'll enjoy these cupcakes!
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Follow this recipe to make a delicious one.
 
🍴⁠ RECIPE 🍴⁠
INGREDIENTS
¾ cup of coconut oil or non dairy butter⁠
3 tsp of egg replacer powder + 6 Tbsp water mix together⁠
2 ½ cups of all purpose flour⁠
2 tbsp of Zen Tea Leaf® Matcha Green Tea Powder⁠
2 ½ tsp of baking powder⁠
½ tsp of salt⁠
1 ¾ cups of organic cane sugar⁠
1 ½ tsp of vanilla extract⁠
1 ¼ cups non-dairy milk⁠
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Frosting⁠
1 cup of non-dairy butter ⁠
1 ½ tsp of vanilla extract⁠
4 ½ cups of powdered organic cane sugar⁠
2 tbsp of Zen Tea Leaf® Matcha Green Tea Powder⁠
3-4 tbsp of almond milk⁠
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Instructions:⁠
1. Preheat your oven to 375'F and line a cupcake pan with papers. Set aside.⁠
2. In a large mixing bowl beat non dairy butter for 30 seconds.⁠
3. Add in cane sugar until well combined. ⁠
4. Add in egg replacer mixture & vanilla until combined. Set aside.⁠
5. In another bowl sift together flour, baking powder, matcha powder and salt.⁠
6. Add dry mixture to the 'butter' mixture alternating with the non-dairy milk. Don't overmix the batter.⁠
7. Spoon the batter into cupcakes pans & place in the preheated oven.⁠
8. Bake for 20-25 minutes.⁠
9. Remove from the oven and let cool completely.⁠
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*Matcha Tea Frosting⁠
10. Beat non-dairy butter alternative in a large bowl for 30 seconds.⁠
11. Add in the powdered cane sugar & gradually.⁠
12. Add in vanilla & non-dairy milk one tbsp at a time.⁠
13. Beat well & be sure to add the liquid slowly.⁠
14. Add in the matcha powder & beat until it is well combined.⁠
15. Place your frosting in a piping bag fitted with a desired tip, pipe.

SERVE & ENJOY!⁠