Gluten Free Mini Matcha Cupcakes
Mini Gluten Free Matcha Cupcakes
My sweet friend Carlene first introduced me to matcha lattes during one of our summers off from teaching. Initially, I was hesitant to sample this neon green concoction which screamed of Carlene’s famously healthy endeavors. Pleasantly surprised by the earthy warmth the drink provided it soon became a favorite companion to our afternoon walks. These white chocolate, chia seed, matcha tea cupcakes are not only gluten free but are filled with sweetness while having the benefits of antioxidants and energizing green tea. An ode to my dear friend and our summer memories.
Cooking Time: 10-12mins
Cooking Temp: 350 degrees
Ingredients:
2 T softened butter
¼ c sugar
½ t vanilla extract
1 egg
⅓ c milk
11/2 t baking powder
1 c gluten free flour ( I highly recommend King Arthur Gluten Free Flour)
2 t matcha tea powder
¼ c white chocolate chips + 1 t gf flour
2 T chia seeds
1 tub store bought vanilla buttercream frosting
Steps:
- Begin by preheating the oven to 350 and preparing a mini cupcake tin with liners and set aside.
- Next, in a bowl cream together the butter, sugar and vanilla extract.
- Incorporate the egg, and milk mix well until light yellow
- Add the baking powder, gluten free flour, and matcha tea being sure to scrape the sides of the bowl as you go. Mix until the batter is smooth.
- Toss the white chocolate chips in the gluten free flour before incorporating them in the mix,
- Fold in the chia seeds, and add the mixture to the prepared cupcake tin.
- Bake for 10-12 mins and let cool entirely.
- Lastly, place the frosting into a piping bag and top the cupcake with a generous swirl of frosting. Dust with additional chia seeds.
- Enjoy
-Patience
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