Vegan Green Tea Cupcakes
In kindergarten, I had difficulty grasping the concept of sharing. I got sent to time out because I buried the toys I wanted to play with behind the books on the bookshelf so that I could have them all to myself. Evil, scheming, 5 year old me thought this to be not only a brilliant plan, but a bullet proof one as well. Well, time out told me that it wasn’t.
The grown up me realizes that sharing is caring. I’d like to think that I’ve grown as a person since then 
These vegan, green tea cupcakes are a treat for my friend who has maintained a vegan lifestyle for 3 years. More power to her. I tried it, once. Big, fat, sloppy bacon cheeseburgers kept “pssssst-ing” to me.
As a non-vegan, I enjoy them for their moistness, intense green tea flavor, and simplicity.
- 1½ cups flour
- 1 ts baking soda
- ½ ts salt
- 1 cup warm water + 1 cup sugar + 1 tb matcha/green tea powder
- ⅓ cup canola oil
- 1 tb apple cider vinegar
- 1 ts vanilla extract
- 1 c earth balance butter
- 4 c sifted powdered sugar
- 1 ts good vanilla
- 2-4 tb coconut, hemp, rice, soy milk
- ¼ ts fine Salt
- Sift together all of your dry ingredients.
- In a separate bowl, blend all your wet ingredients together.
- In thirds, slowly sprinkle in your dry to your wet. Be careful not to over mix.
- Scoop into lined cupcake tins.
- Bake at 350 for 17-20 minutes.
- Cool completely and frost.
- Break up your “butter”
- Slowly cream in your sugar
- Tip in your vanilla, “milk”, and salt.
- Blend to combine. Don’t over beat.
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