Formulation:

• * 1 cup almond milk
• * 2 tbsp quick coffee granule
• * 2 egg, lightly beaten
• * three/four cup coconut sugar
• * 1/three cup coconut oil, melted
• * 2 tsp vanilla bean extract
• * Half of cup gluten free all blueprint flour
• * Half of cup hazelnut meal*
• * 1 cup raw cacao powder
• * 1 tsp baking powder
• * 1 tsp baking soda
• * three/four tsp guar gum*
• * 1/four tsp himalayan red salt
• * matcha ganache
• * 100g white chocolate, chopped
• * 1 tsp cooking grade matcha, i inclined remetea’s day to day matcha
• * 1/four cup plus 2 tbsp thickened cream
• * frosting
• * 150g dark chocolate, melted
• * 80g butter, chopped into chunk
• * four.5 cup icing sugar, (gluten free)
• * 2 tbsp raw cacao powder
• * four-5 tbsp almond milk
• * 1 tsp vanilla bean extract

Instructions:

1. Cake
2. Matcha Ganache
3. Frosting
4. Assemble Cupcakes

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