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Green Tea and Pistachio Cupcakes via Color Me Vegan

Posted Oct 28 2011 12:00am
Good Afternoon and Happy Friday!

I hope everyone is having a jolly good time today.  I happen to receive a copy of Colleen Patrick-Goudreau's new cookbook entitled Color Me Vegan and I have been spending the day pouring over it.  This is a fantastic cookbook and I have so many things I want to make out of it.

The main theme is to: Maximize Your Nutrient Intake and Optimize Your Health by Eating Antioxidant-Rich, Fiber-Packed, Color Intense Meals That Taste Great!

I am completely on board with that message.

Eat by color for more flavorful meals and extraordinary health!
In Color Me Vegan, author and vegan extraordinaire Colleen Patrick-Goudreau brings an edible rainbow of plant-based cuisine to your kitchen table with 150 flavorful recipes designed to boost your health and perk up your palate.


With color as the guiding principle behind each section, Colleen shows vegetarians, vegans, and everyone in between exactly how phytonutrients—the most powerful, pigmented antioxidants on earth, found in everything from select fruits and vegetables, to grains, legumes, nuts, and seeds—can be expertly incorporated into your meals for the greatest nutritional punch.

I love this beautiful cookbook and even though I am not a vegan I am trying to eat a more plant-based diet and found this cookbook to be a  wealth of information.

So since it was Friday and all....I decided to make Green Tea and Pistachio Cupcakes!  My two favorite colors right now seem to be Green and Orange and I checked out those chapters first where I stumbled upon the most beautiful cupcake recipe of all-  Green Tea and Pistachio Cupcakes and I had everything I needed in the house which was a big bonus.

Speaking of Green Tea, I just can't seem to get enough of that Dreaming Green Elixir.  It is so fantastic and I had a big mug of it while I flipped through Color Me Vegan .




Dreaming Green Elixir

I seem to be in a green mood- green tea, green mug, green cupcakes!

According to Colleen, most of our associations with the color green are positive and when it comes to the nutrient density of of foods, green vegetables win every time.

So it may be a stretch to call these cupcakes healthy but I promise you they are healthier than any store bought kind!

I made a few adaptations to the recipe due to the ingredients I had on hand but I highly recommend buying a copy of the cookbook for all the other healthy recipes that are included in the book.

Green Tea and Pistachio Cupcakes
recipe adapted from Color Me Vegan- Colleen Patrick Goudreau

The green color from the matcha tea is breathtaking, and these cupcakes are absolutely moist and magnificent.

Yield | 12 |
Cupcakes
  • 1 cup all-purpose
  • 1 cup whole-wheat pastry flour 
  • 2/3 cup evaporated cane juice sugar
  • 2 Tbsp plus 1 tsp powdered green tea (such as matcha or Edible Green -Sencha)
  • ½ tsp ground cinnamon
  • 1½ tsp baking powder
  • ½ tsp salt
  • 1 cup nondairy milk (such as almond, soy, rice, hazelnut, hemp or oat)
  • 1/3 cup coconut oil, melted
  • 1 tsp pure vanilla extract
Green Tea Frosting
  • ½ cup nonhydrogenated, nondairy butter (such as Earth Balance)
  • 1½ cups  confectioners' sugar, sifted
  • 1 tsp powdered green tea (such as matcha)
  • 3 to 4 Tbsp nondairy milk (such as almond, soy, rice, hazelnut, hemp or oat), divided
  • ¼ tsp pure vanilla extract
  • 1/8 tsp almond extract
  • ½ cup (63 g) coarsely ground pistachio nuts, for topping
| Preparation - Cupcakes | Preheat oven to 350ºF. Lightly oil a muffin tin or fill with cupcake liners. In a large bowl, thoroughly combine flours, sugar, green tea powder, cinnamon, baking powder and salt. Create a well in the center of the dry ingredients. Pour in milk, coconut oil and vanilla. Stir to combine, making sure to break up any large clumps and being careful not to overstir.
Divide batter among the 12 prepared muffin cups and bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let cool on a rack.
| Preparation - Frosting | With an electric hand mixer or using a fork, cream butter until smooth. Add sugar, green tea powder, 2 Tbsp milk, vanilla extract and almond extract. Beat for a few minutes, until the frosting is light and fluffy, adding 1 or 2 Tbsp more milk, if needed. Cover frosting with plastic wrap and place in refrigerator for 1 hour, up to 2 weeks. Rewhip before using.
| To Serve | When ready to use, frost each cupcake and top with ground pistachios.

 The Matcha Cupcakes pre-frosting!   They smell amazing.


Frosted Cupcakes and then dusted with beautiful ground pistachios!
OMG!  These are truly delicious.

The best part is that they are not cloyingly sweet, they impart a touch of green tea taste but it is delicate and not overpowering.  
The kids loved them.... oops, I forgot to tell them that they had green tea in them.

I was able to enjoy one of these guilt free because I squeezed in a nice long run this morning.   I did my favorite hill run to Mount Tabor and then the "stairs."  I love the stair workout.

We have a busy, busy weekend with our last soccer game and then end-of-season party (roller-skating), a Halloween party, a sleepover, the Junie B Jones Play and a Halloween Longboarding Contest.

I also have extended the Silk Milk Cereal Giveaway until tomorrow, so if you want to enter just click here .

Have a great rest of your day!






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