Matcha and Chocolate gluten free cupcakes

Gluten free cupcakes! Low carb & Low GI with a protein hit!

Makes 5 cupcakes

Difficulty: 3
Mess Factor: 3


1/2 cup tapioca flour
1/2 cup almond flour
1tsp baking powder
1tsp matcha tea
2 eggs
1tsp vanilla
3 tbsp apple sauce

Matcha frosting
1 cup Gee
1/2 cup honey
2 tsp vanilla
4 tbsp Arrowroot powder
2 tbsp almond flour
2 tbsp vanilla protein powder
4 tbsp coconut oil
Pinch of sea salt
85% dark chocolate chips
Chocolate frosting
50g dark chocolate 85%
50ml coconut milk
1/2 tbsp honey



Mix together dry ingredients.
Add wet ingredients to the dry mix, fold to add air.
Pour into cake mounds/cases.
Sprinkle each with dark chocolate chips.
Bake for 15 minutes at 170 degrees. Make sure the oven was preheated.
Once cooked set aside to cool.
Matcha frosting
Blend all but coconut oil together. Once well mixed, slowly add coconut oil whilst still mixing.
Refrigerate to thicken further.

Chocolate frosting
Combine all ingredients in a glass bowl over a pan of water on low heat.
Stir as it melts and thickens
Add to a container to cool at room temperature.

Remove matcha frosting from the fridge and allow to reach room temp.
Add the matcha and chocolate frosting to the pipe bag – chocolate one side, matcha on the other.
Using a medium size nozzle pipe the frosting onto cupcake in a circular swirl starting from the outside working your way to the middle.

Recipe by Lisa Smith.


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