Hi everyone, I'm back! For those who don't know, I was on vacation last week and didn't have the chance to cook up some new recipes. It's safe to say that after a week away, I had the urge to get back in the kitchen. While it's nice to have every meal made for you, it's also nice to have some homemade food :).
Today I wanted to bake something and turned to my recipe for citrus chia-seed cupcakes with a matcha buttercream frosting. I'm a sucker for cupcakes so when I realized I had all the ingredients to make these, I got super excited. I know chia seeds are not a conventional ingredient in cupcakes, but I like to think of it like a lemon poppy-seed cupcake, except it's citrus chia-seed. Here's what you'll need:
For the cupcakes, you will need:
Begin with preheating the oven to 350°F. Line a muffin tin with paper liners and set aside.
In a large mixing bowl, add the flour, baking powder, salt, and brown sugar. Mix together until the brown sugar is not clumped and evenly dispersed.
In a small mixing bowl, add in the milk and apple cider vinegar, then let sit for 1-2 minutes, allowing it to curdle.
Add in the vanilla extract and oil into the milk mixture, stir to combine, then add into the dry ingredients.
Mix together until a smooth batter forms. Add in the matcha powder, citrus zest mixture, and chia seeds. Stir until combined.
Scoop into the muffin tin and cook on the center rack for about about 18-20 minutes.
For the buttercream, you will need:
Using an electric hand mixer, cream the butter for a few minutes until it begins to soften.
Slowly add in the confectioner's sugar in small intervals, then do the same with the matcha powder.
Ice the cupcakes once they are completely cooled and garnish with some more zest if desired.
Inspiring others to lead healthier lifestyles, one recipe at a time.