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Pineapple Pistachio Cupcakes with Matcha Icing
Recipe by Kim S
Green Cuisine
Perfect for St. Patrick’s Day, these not-too-sweet cupcakes make a healthful and tasty treat. Enjoy the antioxidant benefits of matcha along with the protein and Vitamin C found in the nuts and fruit.

  1. Whisk together the first four ingredients and set aside. In a mixing bowl, combine the remaining ingredients until smooth. Slowly add the dry mixture and blend the two together.
  2. Fill cupcake holders ¾ of the way full and bake in a 350 degree oven for about 12 minutes (or until firm). Let the cupcakes cool completely and top with Matcha Icing, a small amount of crushed pineapple and some crushed pistachios.
  3. Make one 8 oz cup of matcha tea and steep for 10 minutes. Combine the vegetable oil and 1 Tbsp Matcha and make a paste. Combine it with the cream cheese and butter and melt them all in a small saucepan. Slowly stir in the remaining ingredients until smooth. Cool completely before icing your cupcakes.
  • Flour x 3 cup
  • Baking soda x 1 teaspoon
  • Cinnamon x 1 teaspoon
  • Salt x 1/2 teaspoon
  • Vegetable oil x 1 cup
  • Vanilla x 1 teaspoon
  • Sugar x 2 cup
  • Eggs x 3
  • Unsweetened Applesauce x 1 cup
  • Crushed pineapple (drained) x 8 ounce
  • Chopped pistachios x 1 cup
  • Matcha x 1 teaspoon
  • [Matcha Icing] Cream Cheese x 4 ounce
  • [Matcha Icing] Butter x 1 tablespoon
  • [Matcha Icing] Salt x 1/8 teaspoon
  • [Matcha Icing] Vegetable Oil x 1 teaspoon
  • [Matcha Icing] Matcha x 1 tablespoon
  • [Matcha Icing] Matcha Tea x 1 tablespoon
  • [Matcha Icing] Cinnamon x 1 teaspoon
  • [Matcha Icing] Vanilla x 1 teaspoon
  • [Matcha Icing] Powdered sugar x 3 cup

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