Midori Spring Vanilla Matcha Cupcakes
(Gluten-Free)
Total prep time: 20 min
Total cooking time: 30 min
Servings: 12
Ingredients:
Cupcakes
Midori Spring Organic Matcha – 1 teaspoon
Gluten Free vanilla cupcake mix – 1 cup
Unsalted grassfed butter – 4 tablespoons (softened)
1 Large egg
Almond milk – 2/3 cups
Frosting
Midori Spring Organic Matcha – 1 teaspoon
Vanilla frosting mix – 1 pack
Unsalted grassfed butter – 6 tablespoons (softened)
Almond milk – 1 tablespoon
Method:
Cupcakes
1. Pre-heat oven to 350°F and line muffin tin with cupcake liners.
2. Mix 1/2 cup of cupcake mix with softened butter until smooth.
3. Then add egg, almond milk, second 1/2 of cupcake mix, 1 tsp of Matcha – mix well until smooth.
4. Pour batter (or use a ladle) into each paper cup liner up to 3/4 full.
5. Bake for 20 minutes (use a toothpick to test to see if it is fully cooked).
6. Let it cool in pan for 10 mins, then remove to cool completely on wire rack.
Frosting
1. Pour frosting mix into bowl, add softened butter and Matcha. Mix until crumbly.
2. Slowly add almond milk while mixing until desired consistency.
3. Frost cupcakes once they are cooled.
4. Can add sprinkles, coconut flakes, chocolate chips on top as desired.
5. Enjoy!
