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Vanilla & Matcha Coconut Custard Cupcakes
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Vanilla & Matcha Coconut Custard Cupcakes Recipe
By nm _ meiyee
Ingredients
For the custard:
60g of our Nature’s Charm Coconut Custard
120g melted white chocolate
1 tsp matcha powder
For the cupcakes (makes 6-7):
150g all purpose flour
65g sugar of choice
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
120g dairy free milk *room temperature
62g dairy free yogurt *room temperature
85g dairy free butter or coconut oil *melted
2 tsp vanilla bean extract
For the frosting:
100g dairy free butter
1 - 1.5 cups powdered sugar
1 tsp matcha powder dissolved in 1 tbsp of milk
1/4 tsp salt
Instructions
Preheat the oven to 170c.
For the custard: Combine all custard ingredients and mix until smooth. Cover & place in fridge until needed.
For the cupcakes: Prepare muffins pan with liners, set aside. In a large bowl, combine cupcake dry ingredients and whisk to combine. Add in milk, yogurt, vanilla, butter,. And until well combined. Divide batter evenly between 7 cupcake lines in a muffin pan. Bake for 20 mins until toothpick comes out clean. Let cool completely before frosting.
For the frosting: Whip butter in the stand mixer bowl with the paddle attachment, on medium to high speed for about 2 minutes. Stop mixer and add the sifted powdered sugar, salt. Mix on low speed until incorporated, scrape the bottom and sides of the bowl and then add in with the matcha milk mixture.
Fill cooled cupcakes with blueberry filling. Pipe the frosting on to the top. Enjoy!
