St Patricks DAY !

March 16, 2010

I love last year’s St. Patrick’s Day cupcakes and I knew I wouldn’t find anything to top them because they’re TOOOOO CUTE. However, I’m proud of this cake because it’s flavours are unique and it tasted good…It’s matcha cake, almond cake, and almond buttercream frosting. I had a short of annoying time frostin this whole cake. I don’t know why but it was just not working out well. It just didn’t turn out as nice as it could have. However, it’s a cake and cake is cake and I think it’s pretty cute. I like the elegant cake with the small pearls. I just bought the pearls today and this cake pan and I LOVE the shape of it. I can’t wait to make another cake  with it ! The cupcakes are matcha with almond buttercream and small decorations.

Matcha/Almond Cake

1 cup soy milk

1 tsp. apple cider vinegar

3 tbsp matcha

⅓ cup canola oil

¾ cup sugar

2 tsp. vanilla extract

1¼ cups all-purpose flour

2 Tbsp. cornstarch

¾ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

Combine soy milk, apple cider vinegar, canola oil and sugar and matcha and mix until smooth.

Add dry ingredients and mix until incorporated.

Place in greased 6” cake pan and bake at 350 degrees for 50 minutes or until toothpick inserted in center comes out clean.

**For almond cake, omit matcha and replace vanilla extract with almond extract.