Matcha powder adds a subtle green tea flavor to these delicious Paleo Matcha Coconut Cupcakes. These are the ideal guilt-free treat because they are topped with a rich coconut buttercream frosting.
Ingredients: 1 1/2 cups almond flour. 1/4 cup coconut flour. 1/4 cup arrowroot flour. 1/2 teaspoon baking soda. 1/4 teaspoon sea salt. 3 eggs. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/2 teaspoon apple cider vinegar. 1 tablespoon matcha powder. 1/2 cup coconut butter, softened. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. 1 tablespoon coconut milk.
Instructions: Set oven temperature to 175C 350F. Cake liners are used to line a muffin tin. Almond flour, coconut flour, arrowroot flour, baking soda, and sea salt should all be combined in a big bowl. Whisk together eggs, melted coconut oil, apple cider vinegar, vanilla extract, and maple syrup in a separate bowl. Mix thoroughly after adding the wet ingredients to the dry ones. Add matcha powder and fold until well distributed. Spoon batter into each cupcake liner, filling it to about 3/4 of the way. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. Before frosting, take out of the oven and allow to cool fully on a wire rack.
Prep Time: 15 minutes
Cook Time: 20 minutes
brani