Whispers of champagne and matcha mingle in the Ninja Baker’s Champagne Iced Matcha Mini Cupcakes. Matcha boosts metabolism and burns fat! Sooo, you can pop the Ninja Baker’s Champagne Iced Matcha Mini Cupcakes into your mouth without a care about calories.
- 1 package white cake mix (I used Duncan Hines)
- 3 large egg whites
- 6 tablespoons Japanese culinary matcha
- 1 cup coconut milk
- 1/3 cup canola oil
Yields approximately 68 mini cupcakes.
Preheat the oven to 350°
Whip up 4 large egg whites with 6 tablespoons of Japanese culinary matcha in a kitchen stand mixer. (It’ll be very green and a little goopy.)
Pour in cake mix, coconut milk and canola oil. Beat until smooth. (About 2 minutes.)
Divide the batter between the mini cases in the cupcake tins.
Bake for 16-18 minutes or until a toothpick inserted into the cupcake centers comes out clean.
Allow to cool.
Whisk together 1½ cups of powdered sugar with 5 tablespoons of champagne. Dip cooled cupcakes into Champagne Icing.