These tasty and wonderfully moist cupcakes are a perfect pair with any green tea, but one of the best pairings is with our herbal Lemon Meringue
Ingredients Cupcakes 1/2 cup coconut milk yogurt 2/3 cup almond milk 1/4 tsp vanilla extract 1/2 tsp almond extract 1/3 cup vegetable oil 1 cup all purpose flour 1/4 cup almond flour (for extra moist, if you prefer fluffy, use all purpose flour) 3/4 cup coconut sugar 1tsp baking powder 1/4 tsp baking soda 4 tsp matcha 1/4 tsp salt
Glaze 2 tbsp coconut oil 1/4 tsp almond extract Juice of 1/2 lemon 1-2 tbsp almond milk (for consistency) 1 cup powdered sugar
Directions Cupcakes 1. Preheat oven to 350˚F 2. whisk yogurt, milk, oil, and extracts 3. In a separate bowl mix dry ingredients 4. Slowly add the dry ingredients to the wet ingredients 5. Line a muffin pan with your choice of cupcake liner 6. Fill each liner 2/3 full 7. Bake 20min, cool on racks
Glaze 1. mix oil, lemon juice, and extract 2. gradually add in powdered sugar 3. add almond milk if needed for consistency 4. Wait for cupcakes to cool completely before adding the icing 5. Decorate as desired and enjoy!