Two weeks ago, I asked my dad to pick out five of his favourite recipes from my site. His choices really got me thinking. Why did he pick those five? I love every recipe I post, but my top five would be slightly different.
My tastebuds are pretty different than my dad’s. Put simply, he’s happiest grilling a steak and I’m happiest turning tofu into cheese.
His favourites are my top five recipes everyone will enjoy, from health nuts to omnivores. Knowing that, I worked twice as hard to use wholesome ingredients without sacrificing taste.
The recipe is roughly the same as my coconut cupcakes, trading the lemon for green tea. The best part? You don’t need to fork over your whole paycheque for pricey matcha powder. All you need are some green tea bags from the grocery store. Just snip off the top, grind the leaves a little, and you’ve saved yourself about $20.
The frosting is a simple coconut whipped cream, with no added sugars. Piping the frosting is fun, but not necessary.
My dad loved them (translate: if you’d pick a steak over steamed kale, you’ll love these).
My sister loved them (translate: if you love sweeter desserts, you’ll love these).
I loved them (translate: if you get tingly tongue syndrome from super sweet desserts, you’ll love these too).
- [i]The Cupcakes[/i]
- 1 TB green tea leaves (cut open tea bags or use looseleaf tea)
- ¼ cup plus 2 TB coconut flour
- 1 tsp plus ¼ tsp cornstarch
- ½ tsp baking powder
- pinch of salt
- 2 large eggs
- 3 TB plus 1 tsp honey
- 2 TB unsweetened applesauce
- 4 TB strongly brewed green tea*
- [i]The Coconut Whip[/i]
- 1 can (398 ml) full fat coconut milk
- Preheat the oven to 350 F. Line two mini muffin trays with paper liners and set aside.
- Using a mortar and pestle or a spice grinder, grind the tea leaves until they become a fine powder.
- In a medium sized mixing bowl, add the tea leaves, coconut flour, cornstarch, baking powder, and salt. Whisk to combine, whisking out any lumps from the coconut flour.
- In a separate, medium sized mixing bowl, add the eggs, honey, applesauce, and green tea. Whisk to combine.
- Add the wet ingredients to the dry ingredients all at once, and whisk to combine. The coconut flour absorbs a lot of liquid and will continue to absorb the liquid and thicken as you whisk.
- Using two teaspoons, drop the batter into the cupcake liners and fill 2/3 full. Using the back of a spoon, smooth over the tops.
- Bake for about 12 minutes or until a toothpick inserted into the centre comes out with a few moist crumbs. Let the cupcakes cool in the pan for 10 minutes before transferring to wire racks to completely cool before frosting.
- The night before serving, place the can of coconut milk in the fridge. Do not shake the can.
- Take out the can of coconut milk from the fridge. Scoop the top layer only into a medium sized mixing bowl (stainless steel works best). Save the liquid for smoothies.
- With a handheld mixer on low, whip the coconut milk for about t 20-30 seconds until it reaches the consistency of whipped cream.
- Spread onto the top of the cupcakes or using a piping bag to frost the cupcakes.
Psst….Are you following me on Pinterest yet?