Green Tea Cupcakes

I have realized lately that I am completely obsessed with food.  The taste of it, the smell of it, the look of it, and the things it does for my body.  These cupcakes are no exception, I'm obsessed with them.  They are sweet enough for any sweet tooth yet packed with a humbling punch of Green Tea.  I'm not saying these guys are "healthy..." but they do make you feel pretty good about eating dessert.  Not to mention, they are incredibly cute!
(Adapted from the Green Tea Cupcake recipe in "Vegan Cupcakes Take Over the World")

Ingredients:

• 1/2 cup vanilla soy yogurt
• 2/3 cup vanilla almond milk
• 1/3 cup coconut oil
• 1 1/4 cup flour
• 1 tsp baking powder
• 1/4-1/2 tsp baking soda
• 3-4 tsp matcha green tea powder*
• 1/4-1/2 tsp salt (match baking soda amount)
• 3/4 cup sugar

Green Tea Glaze:

• 2 Tbs margarine
• 1 1/4 cup powdered sugar
• 1/4 tsp matcha green tea powder*
• 2 1/2 Tbs vanilla almond milk

Cherry Blossoms:

• 1/8 cup marzipan
• 1 Tbs powdered sugar
• 1 mini drop red food dye

*This stuff is like powdered gold, but if you do the math it's worth the price tag.  There is no substitute for this ingredient, unfortunately, so be sure you buy pure matcha green tea powder with no sugar.  It also can be used in smoothies, muffins, cookies, or even a hot cup of tea!

Note: You can use soy milk + 1 tsp each vanilla & almond extract or plain Almond milk + 1 tsp vanilla extract instead of vanilla Almond milk

Directions:

1. Preheat oven to 350° and line cupcake tray with liners
2. Cream coconut oil & sugar with blender (this step feels like it's going to take forever, but keep trucking) Add almond milk & yogurt and blend smooth(ish).  Add flour, baking soda, baking powder, matcha powder, & salt.  Hand mix until smooth and fill each cup 2/3 full. 
3. Bake for 20 minutes or until toothpick inserted into cupcake comes out clean.  Allow cupcakes to cool completely.
4. Knead marzipan with food dye, using powdered sugar on workspace/fingers like flour to keep from sticking, until color is smoothly blended.  Roll flat and cut out 12 small circles.  Using fingertips, gently pinch circles into "flowers"
5. Mash margarine in a bowl with a fork until creamy.  Combine with remaining frosting ingredients.  Frosting should be smooth yet sticky, not runny.  If frosting is too watery, simply add more powdered sugar.  If frosting is too dry, add tiny splashes of almond milk at a time until desired consistency is achieved.
6. To assemble- apply 1/2-1 Tbs to each cupcake, smoothing into a circle but not reaching the edges of the cupcake.  Top with a single cherry blossom. ENJOY!