Matcha, Black Sesame and Chocolate Vegan Cupcakes

To Make the Cupcakes

1. Preheat the oven to 180c/355f fan. Line a 12 hole cupcake tray with paper cases and set aside.
   In a small bowl whisk together the ground psyllium husks/ground flax seeds with the water. Set aside to thicken into your “egg” mixture.
2. In a medium bowl mix together, the flour, matcha, baking powder, baking soda and salt. Set aside.
   In the cup of a high-speed blender or food processor, add the soy milk, lemon juice, vegetable oil and thickened psyllium husks. Blend on high speed for 30 seconds. If you don’t have a food processor, use an immersion blender.
3. The blended mixture should be thick, smooth and creamy, almost like mayo. Set aside.
4. In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, place the caster sugar and lemon zest.
5. Add the plant milk/vegetable oil mixture and beat well until the mixture is smooth and glossy.
6. Add the flour mixture in three additions, mixing gently between each addition. Add the black sesame seeds and mix gently to combine. Do not over-work the batter.
7. Divide the batter between the 12 prepared cupcake cases and place in the oven for 20-25 minutes. When done, the edges of the cupcakes should be lightly browned and a bamboo toothpick inserted into the centre should come out clean.
8. Allow the cakes to cool completely on a wire cooling rack.

To Make the Frosting

1. Carefully melt the dark chocolate in short bursts in the microwave, stirring regularly to ensure it doesn’t burn. Set aside and allow to cool to room temperature.
2. Tip the vegan butter and margarine into a bowl and use electric beaters or a whisk to beat until silky smooth. Add the sifted cocoa powder and beat again until smooth, with no lumps of cocoa. Working with a dessertspoon at a time, add the sifted icing sugar and beat well between each addition.
3. Add the cooled dark chocolate and beat well until you have a beautifully fluffy frosting.
4. To serve, put the matcha cupcakes in the fridge for at least 15 minutes. Before you frost, they should be cool to the touch, otherwise the frosting will melt and become greasy.
5. Transfer the buttercream to a piping bag and pipe onto the top of the cupcakes. Sprinkle with a few black sesame seeds and serve.