from vegan cupcakes take over the world
1/2 cup soy yogourt
2/3 cup rice milk
1/4tsp vanilla extract
1/3 cup canola oil
1/2tsp almond extract
1 1/4 cup all purpose flour
1tsp baking powder
1/4tsp baking soda
2tbsp corn starch
3 to 4 tsp matcha tea powder
3/4 cup sugar
preheat oven to 350F. grease cupcake pan or line with paper cups.
in a large bowl, whisk together the yogourt, rice milk, vanilla, oil and almond extract, beating well to blend in yogourt. sift the flour, baking powder, baking soda, matcha powder, salt and sugar. if using rice flour it will be a little lumpy. beat a little longer to break up any large lumps. fill cupcake pan 2/3 full and bake 20 minutes or until a toothpick inserted through the center of one cupcake comes out clean. cool on racks before topping with glaze.
use a tablespoon to pour green tea glaze into the center of each cupcake. spread out a bit with the back of the spoon but it’s nice if you can see the green edges of the cupcake. gently press petals together to form flower; then gently set flowers into wet glaze on cupcakes. garnish center with a silver ball (dip one side into wet glaze first to secure on flower). let glaze set before serving.
green tea glaze
1 cup icing sugar
1/8 to 1/4tsp matcha tea powder
1 to 2tbsp rice milk
1/4tsp almond extract
drop of vanilla extract
with a fork, beat margarine to fluff, then mix in icing sugar and matcha to form a crumbly mixture. slowly beat in 1tbsp rice milk, almond extract and vanilla. if icing is too thick to spread, pour in additional rice milk a tsp at a time and mix till desired consistency is reached.
1/4 cup marzipan
very small drop red food coloring
dragées (tiny silver or gold sugar balls)
keep a small bowl of icing sugar handy near your workplace. knead marzipan with a drop of red food coloring; if it gets too sticky, dip fingers in a little icing sugar. when color is incorporated, dust a smooth surface with a little icing sugar. pat out dough to a thin even round, and cut out small flower shapes or just form individual petals and press together into flower shapes. use a toothpick to press little accent lines onto the petals.
less complicated way: buy a block of colored marzipan (pink white & green). cut out a thin slice of the pink part; knead a little before patting it into a thin circle. cut out shapes.