It’s my birthday tomorrow! So why not celebrate with cupcakes today – matcha cupcakes of course, because matcha everything is my favourite. But seriously, the lemon accentuates the matcha flavour just perfectly, making it a tasty mix of citrus and green tea that is deliciously smooth. And of course the matcha adds those wonderful anti-inflammatory catechins to the mix for a bit of a health boost. Add the vanilla icing and you’ve got yourself a rich, decadent treat 😉
Makes 12 cupcakes.
- ½ cup grass fed butter, softened (or coconut oil)
- ½ cup liquid honey
- ¼ cup maple syrup
- ½ cup freshly squeezed lemon juice (~ 2 large or 4 small lemons)
- 2 eggs (or 2 Tbsp chia + 6 Tbsp milk)
- 1 Tbsp matcha green tea powder
- 2 tsp baking powder
- ½ tsp sea salt
- 1½ cups ground rolled oats (oat flour)
- Heat oven to 350°F. Line muffin tin with 12 muffin cups.
- In a large bowl, cream the butter with the honey and maple syrup.
- Beat in the lemon juice and eggs.
- Whisk in the matcha, baking powder and salt, and then fold in oat flour.
- Divide batter between 12 muffin cups.
- Bake 20 minutes (until a toothpick comes out clean). Cool completely and store in fridge if not eating within 24 hours (or ice them if for a special occasion).
Optional vanilla icing (for 12 cupcakes)
- ¼ cup softened grass fed butter (or coconut butter)
- 2 Tbsp plain coconut or almond milk
- drop of vanilla extract
- 1 cup icing sugar (or raw cane sugar)
If using icing, beat the butter, milk and vanilla together. Add icing sugar (if using raw cane sugar, first place it into a high speed blender and blend on high for 30 seconds), and beat the sugar into the butter until the icing is smooth and creamy. Ice the cupcakes and store in a cool place.
To deliciously healthy food and stronger faster running… Cheers,
Sarah J Cuff, RHN