These paleo matcha cupcakes are not only pretty to look at but also hold an amazing secret ingredient. The fluffy muffin goodness is made from leftover almond milk pulp and topped off with a creamy vegan matcha cashew frosting.
With St. Patrick’s day coming up, I wanted to share a fun paleo cupcake recipe that fits the theme perfectly. While staying home is an important measure to reducing the risk of infecting other people with weak immune systems, I’m trying to make the best of the current Covid-19 situation.
Having to avoid larger events and gatherings doesn’t mean you can’t celebrate St. Patrick’s Day. Make a fun family day out of it and prepare these creative paleo matcha cupcakes. As always, they are naturally sweetened with unrefined sugars. Flawlessly healthy and super easy to prepare, best thing is that all those panic shoppers out there seem to be ignoring these ingredients!
What’s so special about these paleo matcha cupcakes?
If I am being honest, being “socially distanced” the past few days hasn’t been all that different for me. Normally, I stay in to do recipe development and testing most weekends as it is. This business makes me a little bit of a hermit sometimes I guess.
One of the benefit to staying home is that it gives me lots of time to prepare foods that we consume throughout the week. Today, I made a gallon of plant-based milk out of cashews and almonds, which we love in our breakfast and coffee. One of the by-products of making your own plant milks is all the pulp left over. It would be such a waste to just get rid of it, especially in these times!
I don’t like being the person that throws food away easily, so I usually try to reuse the leftover milk pulp any way I can. Whether I throw it in a smoothie, include it in my homemade breakfast granola or use it in my baked goods, I’m happy to put it to use.
For these fluffy moist muffins I actually incorporated about 1 cup of leftover almond pulp. That is more than I usually use but it works really well with this recipe. The center of the muffin is moist and fluffy and it harmonises perfectly with the almond and coconut flour.
To add a creamy element I decided to top these off with a vegan cashew matcha frosting. Again so easy to prepare and the green pop of color fits the St. Patricks theme perfectly.
If you are not a big matcha fan but would like to try some other fun cupcake recipes, here are a few ideas you might be interested in:
- Vegan Double Chocolate Mini Cupcakes
- Easter Carrot Cake Cupcakes
- Chocolate Frosted Zucchini Bread Cupcakes
- Chocolate Cupcakes
For this recipe I used my Almond Cow. It is an easy way to prepare fresh plant-based milk in matter of seconds. If you’d like to have your own machine, be sure to use the code DELIGHTFUEL to get a 15$ discount.
If you happen to make this delicious recipe yourself, please let me know how it goes. I would love to see what you come up with. As always, don’t forget to tag @delight.fuel or simply comment below.
This post contains several affiliate links. As an Amazon and Almond Cow Associate I earn a small commission from qualifying purchases. I only recommend products that I trust and have used myself.
Paleo Matcha Cupcakes
These paleo matcha cupcakes are not only pretty to look at but also hold an amazing secret ingredient. The fluffy muffin goodness is made from leftover almond milk pulp and topped off with a creamy vegan matcha cashew frosting.
Ingredients
Muffin Batter
- 1 cup leftover wet almond pulp
- 1 egg (sub 2 flax eggs, 2 tbsp flax meal, 4 tbsp warm milk/water)
- 1 ½ tsp vanilla extract
- 1 ripe banana
- 8 medjool dates (softened*)
- ⅓ cup almond butter
- ½ cup plant-based milk
- 11/2 tsp apple cider vinegar
- 1 cup coconut flour
- ½ cup almond flour
- ½ tsp baking soda
- ½ tsp baking powder
Matcha Cashew Frosting
- 2 cups cashews (soaked)**
- 1 can coconut cream solid part (refrigerate overnight and use solid part only for recipe)
- 1/2 cup coconut oil (melted)
- 1/4 cup maple syrup
- 3 tbsp plant-based milk
- 2 tbsp coconut butter (melted)
- 2 tbsp matcha powder
Instructions
1. Line muffin pan with paper cups and preheat oven to 350F.
2, In a small bowl add flax meal and water/milk and set aside for about 10 minutes.
3. In a medium sized bowl add almond flour, baking powder, baking soda and oat flour and set aside.
4. In a food processor or high speed blender add almond pulp, milk, banana, almond butter, apple cider vinegar, vanilla extract, dates and flax eggs. Blend until completely smooth.
5. Pour wet ingredients into dry ingredients and carefully mix until just combined.
6. Divide batter into paper cups evenly (about ¾ full) and bake in the oven for about 20-22 minutes.
7. In the meantime prepare vegan matcha frosting. In a high speed blender or food processor add cashews and milk and process for about 5 minutes. Add coconut cream, maple syrup and matcha powder. Process until completely smooth. Stir in coconut butter and coconut oil and transfer into the freezer for about 20-30 minutes until frosting is pipeable. With a spatula mix frosting every 5 minutes with a spatula.
8. Transfer into a piping bag and frost muffins with your preferred piping tip.
9. Serve immediately and store leftovers in the refrigerator.
Notes
*soak medjool dates in hot water for about 15 minutes and squeeze out any excess liquid.
**soak cashews in water overnight or for 4 hours minimum.
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