The earliest book of recipes in which the term cupcakes first appeared was in ‘Seventy-five Recipes for Pastry, Cakes, and Sweetmeats,’ published in 1828! The term cupcakes derives from the use of molds and individual clay containers or cups. They are also called fairy cakes, due to their petite size.
Here is a modern vegan take on cupcakes, with a Spanish olive oil twist and other goodies! Enjoy!
These vegan chocolate matcha cupcakes, also known as fairy cakes, bring a healthy and unique twist to an everyday classic. Matcha tea adds a unique green hue and brings a deep, exotic flavor along with it. This recipe is also low in refined sugar and high in fiber. The perfect treat!
HOW TO MAKE CUPCAKES:
Preheat the oven to 400ºF.
In a small bowl, combine the flax seeds and the water, then set them aside for a few minutes.
Add the almond milk, the vanilla extract, the apple cider vinegar, and the EVOO from Spain into the flax and water mixture.
In a medium bowl, mix the dry ingredients: flour, sugar, cocoa powder, baking powder and salt.
Make sure everything is well mixed, then combine the wet and the dry ingredients together. Pour the mix in a cupcake mold and bake for around 25 minutes (or use the toothpick trick to check if they are well baked).
Remove the mold from oven and let it cool down.
HoW TO MAKE THE CUPCAKE FROSTING FoR THE FAIRY CAKES:
Soak the cashews in a bowl with water for 2 hours.
Drain and rinse the soaked cashews and add to a blender or a food processor, along with the remaining ingredients: Spanish olive oil, matcha powder, maple syrup, almond milk, vanilla extract and a pinch of salt. Blend on high until smooth.
Put the mixture in a bowl and leave it in the freezer for 30 minutes.
Once out of the freezer, stir the mixture. It should already have the frosting like consistency.
Place the frosting in a piping bag and pipe it on top of the cooled cupcakes.