# Green Tea Cupcakes
                                                         wet   |
- 3/4 CUP + 1 TABlespoon + 1 TEAaspoon non-dairy milk
- 1 TEAspoon vanilla extract
                                                         fat   |
- 1/3 CUP vegetable oil

- 1 TABlespoon apple cider vinegar

                                                         dry   |
- 1 CUP + 3 TABlespoons cake flour, sifted
- 1/2 CUP + 3 TABlespoons sugar
- 1/4 TEAspoon salt
- 2 TABlespoons matcha green tea powder, sifted
                                                         fizz  |
- 1 TEAspoon baking powder
- 1/2 TEAspoon baking soda



==== 1 - Curdle the non-dairy milk ====

   Preheat oven to 375F (191C). In a small mixing bowl whisk together the non-dairy milk and apple cider vinegar until smooth. Allow the mixture to sit for about 10 minutes so the mixture thickens slightly.


==== 2 - Sift the matcha with the other dry ingredients ====
   Place a flour sifter in a medium mixing bowl. Add the cake flour, matcha powder, baking powder and baking soda to the sifter and sift it into the bowl. Sifting these ingredients will accomplish two things: First, it will eliminate lumps in the matcha flour. Second, it will incorporate a small amount of air into the mixture which will enable to Cupcakes to be as light and fluffy as possible.

         flour    matcha     baking powder     baking soda

==== 3 - Whisk together the flavor building ingredients ====
   In another medium mixing bowl whisk together the sugar, vegetable oil, vanilla extract and salt. Whisk in the non-dairy milk apple cider vinegar mixture from step 1 until well incorporated.

        sugar    oil    vanilla    salt

==== 4 - Whisk the Cupcake batter together ====
   Now add the wet ingredients to the dry ingredients and briefly whisk together until just incorporated and the lumps are eliminated. It’s important to not over whisk here. Doing so will bind too much gluten and cause the Cupcakes to become dry and mealy.

       wet -> dry

==== 5 - Bake the vegan Cupcakes to perfection ====
   Pour the batter into a Cupcake mold lined with Cupcake liners so the mixture is ½ the way up to the top of the Cupcake liner. Bake for 17 minutes or until an inserted toothpick comes out clean.
   Store at room temperature in a covered container for up to 3 days. This recipe makes 12 Vegan Green Tea Cupcakes.

       17 minutes @ 191