One of my friends is a wonderful vegan cook. She has Vegan Cupcakes Take Over the World, and I couldn’t resist the cute-ness of the cupcakes in there. One summer night, I went over to her apartment and we did a little baking. Below is our rendition of the Green Tea Cupcake. (Recipe available on Google Books here)
The cupcakes are super delicious. We tinted some marzipan pink to make the roses on top. I’m not a vegan, but vegan cupcakes taste just as good as regular ones, if not better. They make me feel less blah even after I eat way too many. I’m definitely a big fan.
A few weeks later, I felt compelled to make the Green Tea cupcakes again, but a non-vegan version this time. This is the recipe I used.
In theory, the icing should have turned out thick like the picture, but I messed something up and it didn’t, so I just used it as a glaze. I had some Baker’s white chocolate, so I shaved some to put on top as garnish. That was my first time working with chocolate, and I struggled with it melting until I realized I needed to put it in the freezer every so often to cool it back down. I think it was a great success, plus the white looks so pretty on the green!
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