With halloween fast approaching and the kids half term coming up it’s the perfect time to get baking. I had Pure Chimp reach out to me and offered to send me their Spiced Matcha powder. I was really excited because not only do I love matcha but their matcha is spiced with ginger, tumeric and cinnamon. These spices are perfect for keeping your tummy happy and healthy so fits in perfectly with my specialty baking. Be sure to check out their other flavours. They also have mint and plain matcha, they do the perfect sizes for sampling as well as jars of matcha that are really affordable and the best bit is that a percentage of each sale goes to charity and they’re a living wage employer. I love supporting smaller companies that encourage not only health but have a great work ethic, so be sure to go and check them out.
When I was sent the spiced matcha of course I knew I was going to have to pair it with chocolate as this is my favourite and lets face it matcha and chocolate is the perfect flavour combination! I wanted to create something fun as well as healthy so I decided that I would use fondant icing to create cute monster faces. Make sure if you’re going to ice your cupcakes with fondant you check on the back that your icing is suitable for vegans as some colours are not suitable. I then used a black icing writing pen to add in the little scars and mouths. I didn’t want my monsters to look the same because I think this makes them look quirky and cute so I decided to add slightly different hair pieces and slightly different smiles to each. You can of course decorate them however you want and get really creative especially if you have little ones helping!
My recipes as usual calls for gluten free flour however you can substitute with regular self raising flour all you need to do is swap the measurements over and make sure you leave out the Xanthum gum from the chocolate mix if you are doing this. You can also replace the coconut sugar with regular caster sugar or the the stevia for sugar, if you are going to replace the stevia with sugar add 60 grams of caster sugar. Stevia is naturally sweeter than regular sugar so you do not need as much.
I also used Aquafaba as my egg replacement in my recipe, I’ve not experimented with others, but if you do let me know how you get on! 🙂
This recipe roughly makes 8-10 cupcakes.
For the Matcha halves:
- 1-2 teaspoons of matcha powder.
- 60 grams of gluten free (or regular) self raising flour.
- 40 grams of stevia,
- 60 grams of vegan margarine/butter,
- half a teaspoon of vanilla extract,
- half a teaspoon of baking powder,
- 5 table spoons of aquafaba (chick pea water)
For the Chocolate Halves:
- 100 grams of gluten free self raising flour,
- 7 heaped teaspoons of cacao, (or cocoa)
- 80 grams of coconut sugar, (or regular sugar)
- 50 grams of vegan margarine/butter,
- 3 tablespoons of non dairy milk,
- half a teaspoon of baking powder,
- quarter of a teaspoon of Xanthum gum
- 6 tablespoons of aquafaba,
For the spiced matcha butter cream:
- half a tablespoon of Spiced Matcha powder,
- 1 tablespoon of non dairy milk,
- 55 grams of non dairy butter/margarine,
- 165 grams of powdered icing sugar or Sukrin icing sugar alternative.
*you can leave them like this or you can decorate like I did with fondant icing too* I used green, white and black. I also used a writing icing pen for the details. Make sure to check your ingredient colours are vegan!
I use silicone cases to bake my cupcakes in and only transferred a few to paper cases when I knew I had people coming to collect them. Silicone cases are great as they’re reusable I really recommend investing in them if you’re baking a lot.
- Preheat your oven to 165 degrees. Grab your cake cases and pop them on a baking tray.
- You’re going to need two separate bowls for mixing your batters, we’ll start with the chocolate mix. In your first bowl cream together your sugar and vegan butter. Next add in your cacao, flour, Xanthum gum, baking powder then start mixing and slowly add in your non dairy milk. Whilst mixing slowly add in your aquafaba and then mix well until all ingredients are completely mixed and your have a smooth batter for your cupcakes.
- Now for the matcha halves. Grab your second bowl cream together your butter and stevia just as you did in the first bowl. Next add in your matcha powder and your vanilla extract and mix well. Add the rest of your dry ingredients and then slowly add in your aquafaba and mix in well.
- Once both batters have been mixed using a spoon divide your matcha mix into each of the cupcake cases and then do the same with the chocolate. Grab a cocktail stick or skewer and then pull the bottom matcha layer up from the middle so you get a slight swirl of matcha coming through the chocolate. This can be tricky but try not to over mix so you still keep your flavour definitions.
- Pop your cupcakes in the oven and bake for roughly 12 minutes or until you can stick a skewer or knife in and it comes out clean.
- When you’ve taken your cupcakes out and they’re cooling you can make your matcha frosting. In a clean bowl pop your butter in and then using a sieve, sieve in your icing sugar and cream together. Next add in your matcha and mix until totally blended and smooth, slowly add in your non dairy milk, then pop in the fridge for 10 minutes.
- When your cupcakes are totally cooled off it’s time to ice your cupcakes, you can do this with an icing bag or if you’re going to decorate yours with fondant like I did grab a teaspoon and pop a bit on the top, using the back of the spoon to spread it then create your faces out of fondant and pop them on the top.