Substances:

• For the cupcakes
• 1 1⁄4 cups flour
• 1⁄2 cup almond meal
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 5 teaspoons matcha green tea powder
• 1⁄2 cup canola oil
• 1 cup almond milk (you would perchance well perchance presumably exhaust soy, rice, or coconut)
• 4 teaspoons vanilla extract
• 2 teaspoons almond extract
• 1 tablespoon apple cider vinegar
• For the frosting
• 1⁄2 cup refined coconut oil
• 2 teaspoons vanilla extract
• 2 teaspoons almond extract
• 4 cups powdered sugar
• 1⁄4 cup water
• sliced almonds (to garnish)

Instructions:

1. Preheat oven to 350 levels. Line and grease a 12-cup cupcake pan, you would perchance well perchance presumably also honest need every other pan for added batter.
2. Move collectively flour, almond flour, baking powder, baking soda, salt, green tea powder, and sugar in enormous bowl.
3. Combine oil, milk, vanilla, almond extract, and vinegar in a separate bowl.
4. Add the moist mixture to dry and combine the exhaust of a crawl. Don’t combine unless fully soft. Lumps are upright.
5. Bring collectively the cups three/4 elephantine and bake for roughly quarter-hour unless edges honest barely initiate to brown. Cool.
6. The usage of a mixer, beat the coconut oil, vanilla, and almond extracts unless blended.
7. Add the powdered sugar one cup at a time. The mix will seemingly be crumbly.
8. Add water little by little unless you attain the desired frosting consistency. YOU MAY NOT NEED TO USE ALL THE WATER.
9. Frost the truffles and adorn. For enormous cupcakes I made an almond flower and for the tiny ones I faded two slices oriented vertically to worship nearly worship two leaves.
10. Strive now to now not bask in !

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