Matcha Apple Cupcakes

Ingredients for 1 servings:

• 150 ml oat milk (oat drink)
• 1 tsp matcha powder
• 15 g starch flour
• 100 g coconut fat, e.g. B. Palmine
• 30 g powdered sugar
• 250 g flour
• 1 ½ tsp baking powder
• 1 apple, green
• 1 tbsp soy flour
• 4 tbsp water, for mixing the soy flour
• 120 g sugar
• 150 ml oat milk (oat drink)
• 75 ml oil

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 45 minutes

For the buttercream, mix the starch with the matcha powder and 4 tablespoons of the oat milk until the tea has dissolved. Bring the remaining oat milk to a boil and remove from the heat. Whisk in the starch mixture and then bring back to a boil briefly. To prevent a skin from forming, cover the pudding with plastic wrap and let it cool to room temperature. Whisk the Palmin, which has been warmed to room temperature, with a hand mixer until fluffy. Add the pudding a spoonful at a time until all the pudding is used up. Then sift in the powdered sugar and continue beating until a smooth mixture is formed. For the muffins, mix the dry ingredients (flour, baking powder). Whisk the mixed soy flour with the sugar until fluffy and stir in the oat milk. Fold the wet mixture into the dry mixture. Peel the apple and cut into small pieces. Fold it into the batter and stir in the oil. Spread the batter onto the prepared muffin tin and bake at 180°C (350°F) for about 25 minutes. Spread the buttercream onto the cooled (!) muffins. Decorate further, if desired. This recipe is vegan. If vegan isn’t an option, you can replace the soy flour with an egg, the palm oil with butter, and the oat milk with milk. Makes 12 cupcakes.