Matcha Almond Cupcakes

Celebrate St. Patrick’s Day with these fluffy almond cupcakes topped with creamy, vibrant green frosting!

*values are estimated and subject to change

Prepare the Almond Milk

Ingredients for the milk:

• 1 scoop almonds

Use the scoop for cold milk to measure your ingredients accurately.

Instructions:

1. Fill the water tank with clean water.
2. Select the “0.5 L | Cold Milk” function.
3. Add the almonds to the blending compartment.
4. Press start and wait a couple of minutes while your Milky Plant prepares fresh almond milk.

Make the Cupcakes

Ingredients for the cupcakes:

• 120 g plant pulp (from the almond milk)
• 120 g flour
• 100 g sugar (or coconut sugar)
• 5 g baking powder (1 tsp)
• 2.5 g baking soda (½ tsp)
• 5 ml apple cider vinegar (1 tsp)
• 80 ml neutral oil (like sunflower or vegetable)
• 120–180 ml freshly made almond milk
• 5 ml vanilla extract (1 tsp)

Instructions:

1. Preheat the oven to 180°C (350°F) and line a muffin tin with cupcake liners.
2. In a large bowl, mix together the plant pulp, flour, sugar, baking powder, and baking soda.
3. In a separate bowl, whisk together the oil, almond milk, apple cider vinegar, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be thick but scoopable. Add a bit more almond milk if needed.
5. Divide the batter evenly into the cupcake liners.
6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely before frosting.

Make the Green Frosting

Ingredients for the green frosting:

• 225 g vegan butter (room temperature)
• 240–360 g powdered sugar (2–3 cups)
• 15–30 ml plant milk (1–2 tbsp)
• 2.5 ml vanilla extract (½ tsp)
• Matcha powder or natural green food coloring (to desired shade)

Instructions:

1. Once the vegan butter and powdered sugar are fully whipped and smooth, add the plant milk and vanilla extract. Beat until light and fluffy.
2. Add the matcha powder to the whipped mixture and mix until evenly combined and you reach your desired shade of green.
3. Frost the cooled cupcakes using a piping bag or spatula.