When I first thought of making pumpkin cupcakes for Halloween, I envisioned them with cute, little Jack-O-Lantern faces. Some orange frosting, some chocolate for detailing. I figured it should all be easy enough. Except they turned out looking more like a 3-year-old decorated them… Ain’t reality a bitch?
Earlier this month, was my Mom’s birthday. And we all know what that means! CAKE!!!! 🙂 Except it was already a busy weekend and I didn’t have the time I needed to dedicate to a whole cake. So I compromised… CUPCAKES!!! 🙂
Matcha is a favorite flavour of mine. Here I’ve used it to make a tasty and pretty frosting. That beautiful green colour is created entirely by the matcha powder.
Makes enough to frost 12 – 18 cupcakes.
1/2 cup Margarine (I uses Earth Balance)
1/2 cup Shortening
2 tbsp Non-Dairy Milk (I used coconut)
4 tsp Matcha Powder
3 cups Icing Sugar
1 tsp Vanilla
Stir together the milk and the matcha powder. Set aside.
Beat the margarine and shortening until thoroughly combined. Blend in the matcha mixture.
Beat in the sugar (sift it first if it is lumpy). Add vanilla and beat until light and creamy (3 – 5 minutes). If needed add more milk or sugar (a small amount at a time) beating well after each addition.
This recipe makes enough to frost an 8-inch, 2 layer cake.
1 cup Non-Dairy Milk
3 tbsp All-Purpose Flour
1 tsp Vanilla Extract
1/2 cup Margarine
1/2 cup Shortening
1 cup less 2 tbsp Granulated Sugar
2 tbsp Cocoa Powder
Whisk together the milk and flour. In a pot over, medium heat, cook (stirring continuously) until mixture becomes a thick roux. Remove from heat and allowing to cool completely (I cool in the refrigerator to speed things up).
When roux has cooled, add vanilla and beat until smooth. Set aside.
Beat together margarine and shortening. Add cocoa powder (sift if lumpy) and sugar and beat until light and fluffy (about 2 minutes). Add cooled roux mixture and beat until thoroughly combined (3-4 minutes). Remember to scrape the sides of the bowl periodically.