Green Tea Cupcakes: Gluten & Dairy Free

Last semester in my food science lab, we had to come up with a functional food. A functional food is modified to improve health by providing benefits beyond the traditional nutrients. We had to choose a food that improved either Arthritis or Heart Disease. I decided to do my project over Arthritis and chose green tea, which contains the polyphenol, epigallocatechin-3-gallate, or EGCG for short. We also had to find scientific articles related to the polyphenol providing evidence of having health benefits, I was able to obtain two articles related to EGCG helping arthritis (*Do not rely on the benefits of green tea to cure Arthritis*).

When I had done my project for class, I looked at other recipes for green tea cupcakes and many of them said to use 3 or 5 tablespoons of matcha powder. Well, my cupcakes turned out VERY strong. I knew they would have turned out better if I hadn’t added so much matcha powder, so I planned on making them again sometime, at home.

I was able to make them today and they turned out a whole lot better than they did in lab! So I thought I’d share them with you all!

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Let’s get to baking!

Ingredients:

Cupcakes:

  • 1 box mix of Aldi’s Live G-Free Yellow Cake Mix (as prepared on box)
    • We used grapeseed oil and Aldi lactose free milk (coconut milk would work)
  • 1 tablespoon of matcha powder
    • I found this online from Amazon, the brand is “Jade Leaf Matcha” and is certified organic and is gluten free

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Directions:

Cupcakes:

  1. I prepared the Aldi Live G-Free Yellow Cake mix as it says on the box
  2. Then I added 1 tablespoon of matcha powder
  3. Bake at 350 degrees Fahrenheit for 21 minutes (as on box, ovens will vary)

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Ingredients:

Icing:

  • Earth Balance Dairy Free/Soy Free butter
  • Goat cheese (from Sam’s club)
  • Powdered sugar (confectioner’s sugar)
  • Water (very small amount, a few drops)

Directions:

  1. In mixer on low, add 2 tablespoons of butter, 2/3 cup of goat cheese, a few drops of water. Mix until smooth (this will be thin)
  2. Slowly add enough powdered sugar with mixer still on low until desired consistency (if spreading on cupcakes, a little less powdered sugar may be needed to make easier to spread, if pipping out of a bag, more will be needed)

 

Ready to frost and ready to eat!

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Have you baked green tea cupcakes before? I’d love to hear how they turned out!

Ciara

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6 thoughts on “Green Tea Cupcakes: Gluten & Dairy Free

  1. What a cool idea to use matcha to color them green! I’ll have to remember that for St Patty’s Day next year! I’ve seen that cupcake mix before at Aldi, but wasn’t sure how good they were. I’ll have to pick one up next time I’m there.

    Liked by 1 person

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