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Green Tea Cupcakes Recipe

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This recipe for Green Tea Cupcakes, by , is from Kerry and Tom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Leszczynski


C soy yogurt
2/3 C rice milk (I will sub. soy milk or almond milk depending on what is in the fridge)
t vanilla extract
1/3 C canola oil
t almond extract
1 C flour
1 t baking powder
t baking soda
3-4 t matcha powder (green tea powder)
t salt
C sugar

Pre-Heat oven to 350.
Line cupcake tins.
In a large bowl, whisk together first 5 ingredients.
Sift in rest of ingredients. Beat a little longer to break up any large lumps.
Fill liners 2/3 full and bake 20 min.

Green Tea Glaze- to drizzle on top when cupcakes are cool.

With a fork, beat 2 T margarine to a fluff.
Mix in 1 C confectioners' sugar and 1/8 to t matcha powder to form a crumbly texture.
Slowly beat in 1 T rice milk, t almond extract, and a drop of vanilla extract. If icing is too thick, pour in an additional teaspoon of rice milk. (I added probably 2 or 3 more teaspoons of rice milk.)

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Number Of Servings:




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