Total Preparation & Cooking Time: 1 hour & 5 minutes
Softened vegan butter (unsalted): ½ cup
Vanilla extract: ½ teaspoon
White sugar: 1 ¼ cups
All-purpose flour: 2 ½ cups
Matcha tea powder: 2 tablespoons
Egg substitute: 4 tablespoons
Vegan milk: ½ cup
Preheat your oven to almost 350°F.
Line muffin cups (12) with muffin paper liners.
Take one mixing bowl and cream butter in this bowl with your electric mixer on average speed until creamy and soft. Gradually whisk in sugar (nearly 1/3 cup sugar at a time) and whisk until the mixture turns fluffy.
Whisk in egg substitute and beat this mixture well after adding each egg. Stir in matcha powder and flour to thoroughly combine everything.
Spoon this batter in the lined muffin cups and fill them almost ¾ full.
Bake muffins in your preheated oven for almost 20 – 25 minutes and check with the toothpick.
Insert toothpick in the middle of one cupcake and if the toothpick comes out dry, the muffins are ready.
Let these cupcakes cool in tins for almost 15 minutes before transferring them to cooling rack.
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