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Matcha Cupcakes with Raspberry Coulis and Meringue

Marie-Michelle Chouinard

Owner at Mousse Meringue, Vegan Bakery


Instagram: @moussemeringue

~Serves 12~





1 cup unsweetened soy milk

1 tsp apple cider vinegar

300 ml all-purpose white flour

300 ml sugar

3 tbsp matcha powder

½ tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup vegetable oil

½ vanilla pod or

1 tsp vanilla extract


Raspberry Coulis

1 cup frozen raspberries

1⁄ ³ cup sugar



200 ml aquafaba

1 tsp vanilla extract

266 ml sugar

1⁄8 tsp xanthan gum





Preheat oven to 325°F/165°C. Mix milk and apple cider vinegar. Let sit for 5 minutes. Mix dry ingredients together. Once the milk has curdled, add oil and vanilla. Mix well. Add wet ingredients to dry ingredients. Mix well. Pour into parchment-lined cupcake mold to ¾ capacity. Bake for 19 minutes or until a toothpick comes out clean. Once at room temperature, core the center of each cupcake and fill with raspberry coulis. Top with meringue. Toast if desired.


Raspberry Coulis

In a saucepan, add the raspberries and sugar. Cook for 5 minutes on medium heat until it becomes a puree. Set aside.



In stand mixer with the whisk attachment, add the aquafaba and the vanilla. Mix on high speed until it starts thickening. Add 1 tbsp sugar every minute until it is all incorporated. Continue mixing until it stands in stiff peaks. Add the xanthan gum and mix at least one minute.

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