INGREDIENTS

• Matcha Tea Latte Cupcakes
• • 1½ cups all purpose flour
• • 2 eggs
• • ½ cup sugar
• • ½ cup vegan butter
• • ½ cup creamy oat milk
• • 1½ tsp baking powder
• • 1 tsp baking soda
• • 1 tsp Vanilla extract
• • ½ tsp Aiya Culinary Grade Matcha
• • ¼ tsp salt
• Matcha Frosting (Dairy Free)
• • 1 cup organic shortening
• • 1½ cups confectioners sugar (sifted)
• • 1 tsp Aiya Ceremonial Matcha
• • 1 tsp vanilla
• • Pinch of salt
• • ½ tsp oat milk
• Matcha Glaze
• • ½ cups confectioners sugar
• • ½ tsp Aiya Culinary Grade Matcha
• • 2-3 tsp oat milk
• Garnishes
• • Aiya Culinary Grade Matcha

DIRECTIONS

• Matcha Tea Latte Cupcakes
• 1. Preheat oven to 350°F.
• 2. Place cupcake liners in muffin tin cavities.
• 3. Mix together flour, baking powder, baking soda, Matcha and salt in a bowl and set aside.
• 4. In the bowl of a stand mixer, mix vegan butter and sugar until fluffy.
• 5. Beat in eggs and vanilla extract until combined.
• 6. With mixer on medium, pour ⅓ dry ingredients into the egg butter and sugar mixture. Then add ⅓ of the oat milk. Continue to alternate dry ingredients and liquid until it’s completely mixed into the batter.
• 7. Scoop the finished batter into the muffin cavities, using a cookie scoop or ¼ size-measuring cup, filling each liner a little over half of the way full.
• 8. Bake in the oven, for 10 – 12 minutes until a toothpick comes out clean.
• 9. Allow to cool for roughly 10 minutes.
• 10. Then remove cupcakes muffin tin and transfer to a cooling rack.
• 11. Allow to fully cool before frosting.
• Matcha Frosting (Dairy Free)
• 1. Fit a piping bag with an open star tip.
• 2. Place organic shortening, sifted confectioners sugar, Aiya Matcha Ceremonial powder, vanilla and salt in the bowl of a stand mixer.
• 3. Mix the ingredients on medium low with a paddle attachment until combined.
• 4. Pour in oat milk and mix until fully incorporated.
• 5. Transfer finished frosting to the piping bag using a rubber spatula.
• 6. Decorate the tops of the cooled cupcakes with frosting then dust with Matcha powder. Set frosted cupcakes aside until ready to glaze.
• Matcha Glaze
• 1. Mix icing sugar, Aiya Matcha Culinary Grade powder and oat milk together and stir until the mixture is a thick glaze consistency. If the glaze is too thick, add additional oat milk just a few drops at a time until the glaze slowly drips off the spoon.
• 2. Spoon glaze on top the frosted Matcha tea latte cupcakes and allow 20 minutes to set.
• 3. Serve and enjoy!