These cupcakes were inspired from a local cafe just outside of Banff National Park in Canada. The chocolate and green tea icing go really well together, however you can use any type of icing you'd like. Omit the green tea powder and you have a wonderful vanilla icing. The cupcakes themselves are super moist and light - but more importantly...delicious!
P.S. I've converted the measurements from a UK recipe so I am hoping the conversions work!
- 3/4 cup + 2 Tbs (90g) Green and Blacks Organic Cocoa powder
- 1 1/3 cup (350ml) boiling water
- 3 eggs
- 1 Tbsp vanilla
- 3 cups (300g) gluten free flour
- 2 1/4 cups (430g) sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp Xanthan Gum
- 1/2 tsp salt
- 1 cup (230g) unsalted butter
Preheat oven to 350C/180F. Line 2 x 12 muffin trays with paper liners and set aside.
In a bowl, mix together cocoa powder and boiling water. Mix well removing any lumps. Set aside and allow to cool.
Beat together butter and sugar until well blended. Add eggs one at a time and beat on high heat until smooth. Add chocolate mixture and continue to mix well. In another bowl, mix all dry ingredients together and slowly fold into wet ingredients. Mix on high speed for a couple minutes until batter is light and fluffy.
Spoon batter into cupcake liners until 3/4 full. Bake for about 20 - 25 minutes until cooked. Insert a toothpick into the centre. If it comes out clean, they are done. Allow to cool on a cookie rack.
- 3 cups confectioners' sugar
- 1 cup butter
- 1 teaspoon vanilla
- 1 to 2 tablespoons whipping cream
- 1 to 2 tablespoons matcha tea (japanese green tea powder found in most asian food stores)
Mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.