Matcha Icing Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place liners into a 12-cup muffin tin.
• Combine flour, sugar, cocoa powder, baking powder, espresso powder, baking soda, and salt in a large bowl. Sift flour mixture into another bowl and sift again back to the first bowl. Add almond milk, oil, vinegar, and vanilla extract and beat using an electric mixer on medium speed until well combined. Fill each lined muffin cup 1/3 full of batter.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
• While cupcakes are baking, sift confectioners' sugar into a bowl and add matcha powder. Whisk together to blend. Add almond extract and vanilla extract and stir to combine. Mix in almond milk 1 teaspoon at a time using a whisk or spoon until icing reaches a good spreading consistency.
• Allow cupcakes to cool completely before icing, about 1 hour.

Steps:

• Leave the butter out to soften for at least 4-6 hours. It must be very soft and squishy in order for this to work.
• Put the butter in the bottom of a bowl, with about 2 cups of confetctioners sugar. Mix with an electric beater.
• Add the matcha powder, and beat again.
• Add more confectioners sugar and a little milk (dairy or otherwise) to loosen up the frosting a little bit and make it spreadable.
• Note that refridgerating it will cause it to set!