Gluten, Dairy and Sugar-free Green Tea (Matcha) Cupcakes with Ginger Icing

Gluten, Dairy and Sugar-free Green Tea (Matcha) Cupcakes with Ginger Icing

Green Tea Cupcakes with Ginger Icing
(Gluten, Sugar and Dairy Free)
Makes 6 Servings

Icing
1/3 cup coconut cream
3 in. piece fresh ginger root, peeled and roughly chopped
½ cup erythritol
¼ tsp. stevia powder
2 Tbsp. vegan butter or shortening

Cupcakes
½ cup coconut flour
2 tsp. matcha (powdered green tea)
½ tsp. baking powder
¼ tsp. salt
¼ tsp. stevia powder
3 Tbsp. dairy-free butter or coconut oil, melted
4 eggs
1/3 cup erythritol
1 Tblsp. vegetable glycerin

1.) Make the frosting first. Add the icing ingredients to blender and puree till smooth. Pour into a bowl and refrigerate for 1-2 hours until thickened.

2.) Make the cupcakes by preheating the oven to 350 degrees. Sift together coconut flour, matcha, baking powder, salt and stevia powder. Set aside.

3.) With an electric mixer beat together oil, eggs, erythritol and glycerin. Slowly add dry ingredients to the wet mixture and beat on high until smooth. Spoon batter into lightly oiled muffin tin.

4.) Bake at 350 degrees for 15 minutes or until a toothpick stuck in the middle comes out clean. 

5.) Cool cupcakes completely, remove from tin and frost with ginger icing.

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