The inspiration for this recipe was Vanilla Garlic’s Ichigo Abekobe Cupcakes. Garrett’s cupcakes looked delicious in bright green I just had to try it. As always, I had to make some substitutions on sugar and starch and dairy. It must be the soymilk and matcha because these cupcakes/muffins turned out a little grayer. Although, the taste is still heavenly. I omitted the red bean paste but will definitely try it next time when I can make my own using sugar substitute.
The gluten flour made it slightly dense (but not so much) and it is exactly the way Matt liked it. Some of the cupcakes I made before were too crumbly for his taste. And since I am on a “muffin binge” (just baking them, not eating — a lot!), I will try to make purple yam cupcakes, avocado, black sesame powder and mango cupcakes– not combined all together of course – before we fly to Asia for a couple of weeks.
- 1 stick unsalted butter
- 1/2 cup Splenda
- 3 eggs
- 1 tsp baking powder
- 2 cups gluten flour
- 1/8 tsp salt
- 1/2 cup soy milk
- 1 tbs green tea powder
- Preheat oven to 350 degrees F.
- Combine flour, baking powder and salt in a bowl and set aside. In a separate bowl, mix green tea powder with milk.
- Cream butter and sugar in electric mixer until fluffy. Add 1 egg at a time, scraping sides and bottom of bowl in between adding the eggs. Add 1/3 of flour mixture. Mix.
- Add 1/2 of milk mixture and then mix. Continue adding dry and wet ingredients, ending with the dry ingredients.
- Pour into muffin pans 2/3 full. Bake until done, approximately 15 – 20 minutes. Check with toothpick for doneness. Place on wire rack to cool.