Green Tea Cupcakes with Candied Almonds

Posted by on Dec 13, 2011 in desserts, Japanese, Recipes | 3 Comments

Green Tea Cupcakes with Candied Almonds

I tested these ‘lil guys out on a group of non-vegans who tend to eat your typical “American” diet. I wasn’t really expecting many people to like them…or even TRY them! Just goes to show, don’t underestimate people. They were a hit! With that said, the original cake part of the recipe I made was more like a typical vegan cupcake in texture; kinda spongey. This isn’t always bad, but I do remember (back in the day) when I still consumed dairy and would frequent Magnolia Bakery in New York City. Their cupcakes are more cake-like, but light and fluffy and moist and delicious. I wanted to create a cake that was a bit closer to that texture. So here goes…

Suggested listening: Carina Round. My favorite female artist.

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Green Tea Cupcakes with Candied Almonds

Cupcake Ingredients:

1 1/3 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp fine grain sea salt
3/4 cup soy butter
1 cup beet sugar
2 tbsp flax eggs (1 tbsp ground flax seed mixed with 3 tbsp warm water)
1 tsp vanilla extract
1/2 tsp almond extract
3 tsp matcha green tea powder
3/4 cup vanilla almond milk
1 tsp white vinegar

Preheat the oven to 300 degrees F. Line a cupcake pan with 12 liners and spray each lightly with canola oil spray. 

Be sure to make your flax eggs before you start. Mix 1 tbsp ground flax seed with 3 tbsp warm water and allow it to sit for about 10 minutes.

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In the bowl of a standing mixer, cream the butter. Add in the sugar, extracts and flax eggs. Next add in the soy milk and vinegar. Continue mixing.

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In a separate bowl, sift together the flour, baking powder, baking soda matcha green tea powder and salt. Fold this into the wet mixture using a spatula so you don’t over mix.

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Divide the batter evenly among the cupcake tins, filling each about 2/3 full. Bake at 300 degrees F for 35 minutes, or until a toothpick comes out clean. The texture should be kinda crispy on the outside and super moist on the inside.

Candied Almonds Ingredients:

2 cups blanched raw almonds
1 1/2 cups beet sugar
1/2 cup water
2 tbsp soy butter
Sea salt

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Preheat the oven to 300 degrees F. Line a rimmed baking sheet with a silpat mat or parchment paper. In a heavy bottom saucepan, heat water, 1 cup sugar and soy butter over medium heat. Once the sugar has dissolved add in the almonds. Allow the mixture to come to a boil, stirring occasionally. Boil until the mixture becomes syrup-like. Carefully pour the mixture onto the lined baking sheet and use a wooden spoon to spread it evenly on top. Sprinkle the top with the additional 1/2 cup of sugar then place in the oven for about 30 minutes, or until the almonds look golden brown. Allow the almonds to cool completely before using.

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Frosting Ingredients:

1/4 cup soy butter
2 cups confectioners sugar (more for a thicker frosting)
1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp matcha green tea powder
2 tbsp almond milk

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In the bowl of a standing mixer with the whisk attachment, cream the butter. Add the confectioners sugar, extracts, green tea powder and almond milk. Continue mixing until well combined, then mix on high speed until light and fluffy. Add more confectioners sugar if you want a stiffer frosting.

Green Tea Cupcakes with Candied Almonds

3 Comments

  1. Green Tea Cupcakes with Candied Almonds « The Cupcake Blog
    December 15, 2011

    [...] Megan Hodde and recipe available at v-gasm Posted by The Cupcake Connoisseur in Nut Cupcakes and tagged with Almonds, Candied, candied [...]

    Reply
  2. Melissa
    May 9, 2012

    Hi Megan!

    To anyone who reads this:

    These cupcakes are delicious. I am one of the “non-vegans” that had the pleasure of tasting some of these wonderful cupcakes. I’m hungry for some now, I will have to make them since Megan lives far away from me now. :(

    ~Melissa

    Reply
    • megan
      May 9, 2012

      Awe…thanks so much Melissa! If you make these, please take pictures and let me know how they turn out! I hope all is well back in Illinois :)

      Reply

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