Comments on: Vegan Matcha Cupcakes

By: Ro

Ro — Thu, 16 Dec 2021 05:39:03 +0000

So I tried this the original way but I’m at a very high altitude!! So if anyone wants it less sweet and more green, add 2 tbsp of matcha instead of 3 and add less sugar to the frosting (2 cups) and more butter (3/4 cup). At a high altitude, i added 2 cups of flour and 1 1/4 cup of soy milk mixed with 1.2 tbsp of apple cider vinegar. Also, I only added 1/2 cup of sugar. Baked at 375 for 12 min. Only 1/6 tbsp of baking soda. This worked for me at high altitude. Thank you for the layout of ingredients so I could play around with the recipe ♥️

By: Alison Andrews

Alison Andrews — Mon, 09 Nov 2020 10:12:50 +0000

In reply to Ana. Margarine would work fine.

By: Ana

Ana — Sat, 07 Nov 2020 20:58:35 +0000

Hi!

Could you please tell me what vegan butter could I possibly use? Would margarine work? What are the best options?

By: Ronnie

Ronnie — Sat, 06 Jun 2020 18:40:00 +0000

Delicious! I used almond milk and vegetable oil and I added chocolate chips, they turned out perfect. It was green on the outside but brownish inside.

By: Alison Andrews

Alison Andrews — Tue, 25 Feb 2020 11:50:03 +0000

In reply to Ben. Awesome! Thanks so much for sharing Ben! :)

By: Ben

Ben — Tue, 25 Feb 2020 03:30:21 +0000

For what it’s worth, I’ve made this twice (in different geographic locations and with different brands of matcha) and both times mine actually did stay bright green. I used canola oil, and I used cider vinegar. Either way, it was delicious!

By: Alison Andrews

Alison Andrews — Tue, 27 Feb 2018 08:03:19 +0000

In reply to Calandra. Yes, I think that would be fine.

By: Calandra

Calandra — Tue, 27 Feb 2018 05:11:35 +0000

Could you sub melted coconut oil for olive oil or no? I’m looking forward to making these!!

By: Alison Andrews

Alison Andrews — Wed, 07 Feb 2018 07:12:45 +0000

In reply to Bridget. Awesome, thanks for sharing.

By: Bridget

Bridget — Wed, 07 Feb 2018 02:46:12 +0000

I made this, and it was very good. The second time I made it, I added a lot of cinnamon and it really elevated it to the next level. It was FANTASTIC with cinnamon. I also used gluten-free flour (Bob’s 1:1) and it turned out great.