Pro Surfer Esther Hahn Shares Her Vegan Cupcake Recipe

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“Matcha green tea paired with almond extract is one of my favorite flavor combinations for baking,” says surfing pro Esther Hahn, featured in VT’s July/August issue Q&A. Hahn enjoys these treats for breakfast with some vanilla soy yogurt, or just by themselves as a midday pick-me-up snack.

Vegan Matcha Green Tea Cupcakes with Sweet Almond Whipped Crème
Vegan        Gluten-free

1/3 cup canola oil
1 cup almond milk
3/4 cup agave nectar
1/2 tsp. almond extract
1 tsp. vanilla extract
1/4 cup plus 4 tsp. tapioca flour
2 Tbs. plus 2 teaspoons ground flaxseed
1/2 cup plus 8 tsp. chickpea flour
1/2 cup plus 8 tsp. brown rice flour
1/3 cup plus 2 Tbs. almond flour
1 tsp. gluten-free baking powder
1/2 tsp. baking soda
1/4 tsp. salt
4 tsp. matcha green tea powder

Sweet Almond Whipped Crème
1/2 cup sweetened almond milk
1 cup extra-firm silken tofu
4 Tbs. maple syrup
1/4 tsp. salt
8 Tbs. cooked white rice
1/2 tsp. coconut extract
2 tsp. almond extract

1.    Preheat oven to 350°F and line a 12-cup muffin tray with cupcake liners.
2.    To make Cupcakes, Combine oil, milk, agave nectar, and almond and vanilla extracts in a large mixing bowl. Use an electric mixer to fully combine. Add tapioca flour and ground flaxseed, and blend well with mixer.
3.    Add chickpea, brown rice, and almond flour, baking powder, baking soda, salt, and matcha powder. Use mixer to blend well. (Over-mixing will not be an issue since there is no gluten involved in the recipe.)
4.    Fill the cupcake liners evenly and nearly to the brim.
5.    Bake for 21 to 23 minutes, or until toothpick inserted in center of cupcake comes out clean. Transfer to a cooling rack.
6.    To make Sweet Almond Whipped Crème, combine all ingredients in a blender and process until smooth.
7.    Dollop large spoonfuls of Crème onto completely cooled cupcakes.

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