MATCHA CUPCAKES

INGREDIENTS x 8 CUPCAKE: 

70 gr of wholemeal flour

20 grams of rice flour

10 grams of coconut flour

220 ml of egg white

1 teaspoon of dissolved coconut oil

1 banana

5 drops of vanilla flavdrops

lemon + bicarbonate for leavening

FROSTING
200 gr of yogurt 0%

8 drops of vanilla flavdrops

2 gr of matcha tea

2 gr of isinglass

PREPARATION
- preheat the oven to 180 ° static

- combine the flours with the egg whites and the melted coconut oil, mixing with a hand whisk

- then add the pureed banana and lemon + bicarbonate for leavening

- give a final stir and pour the mixture into the silicone cups

- bake the cupcakes in the preheated oven for about 25 minutes - the surface must be colored

- now take the yogurt, add the drops of flavdrops and the matcha tea previously melted in a saucepan with the previously squeezed isinglass and a spoonful of water

- take your muffins out of the oven, let them cool and in the meantime put the frosting in a piping bag and distribute it on the cupcakes

- I decorated with raspberries and blackberries, cocoa nibs and a sprinkling of rapè coconut
 

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