Green Tea Mochi Cupcakes

Last week, I made Green Tea Mochi Cupcakes with my sister, and they turned out too good not to share. The recipe was modified from the Green Tea Cupcake recipe in Vegan Cupcakes Take Over the World. Instead of using regular flour, I used Mochiko (rice flour), which gave the cupcakes a crispy exterior and sticky interior. I think that since I substituted mochiko for flour, I should have added extra baking powder to counteract the denseness of the rice flour. I'll have to try again later.

Green Tea Mochi Cupcakes:
Makes 12 cupcakes

1/2 cup soy yogurt
2/3 cup soy milk
3/4 teaspoon vanilla extract
1/6 cup canola oil
1 1/4 cups rice flour (mochiko)
1 teaspoon baking powder
1/4 teaspoon baking soda
4 teaspoons matcha powder
1/4 teaspoon salt
3/4 cup granulated sugar

Preheat oven to 325°F, and line cupcake pan with liners.

Whisk together the yogurt, soymilk, vanilla, and oil. Sift in remaining ingredients. Fill cupcake liners all 3/4 full and bake 20 minutes, or until a toothpick inserted in the center comes out clean. Cool on racks before topping with glaze:

Green tea glaze:
2 tablespoons margarine
1 cup confectioners' sugar
1/4 teaspoon matcha powder
2 tablespoons soymilk
1/4 teaspoon vanilla extract

Mash up margarine in a bowl with a fork. Mix in sugar and matcha powder. Then, beat in remaining ingredients. Spoon on top of cupcakes, and enjoy!