Macrobiotic Cupcakes

I had been trying several Macrobiotic cake recipes, and this time I decided to make Cupcakes, which were also very popular in Spain.
Cupcakes are sooooooooooo cute! With so many colour! (Mine didn't come out like that though...)
So, if I pass by some shops with Cupcakes, my eyes are fixed upon those colourful, lovely cakes, and I am drawn to them. But normally those cute & colourful cream are butter one, which are not my favorite, so I am disappointed once I bite it. I should love butter cream!
But, if it is macrobiotic one, the cream is not butter one but soy milk! I didn't have any food colouring, so I made 2 colours with Matcha and Cocoa.
Obviously I need to practice the decoration, but soy milk cream was quite nice, and it was my first time, so I should be fine with them.

＜Recipe＞

－Cake－
Whole wheat flour 　　　30g
Wheat flour 　　　　　　　60g
Almond powder    　　　30g
Baking powder      　　    2 tea spoons
Salt　　　　　　　　　　　　  a pinch

Olive oil            　　　　　25g
Soy milk  　　　　　　　　125g
Maple syrup         　　　　60g
Vanilla essence　　　         2 tea spoons

1.　Mix all sifted flours in a bowl.
2.　Mix all liquid ingredients in another bowl.
3.　Add 2 to 1 and mix them.
4.　Pour the mixture in 6 molds for muffins and bake them in a oven with 170℃ for around 20 minutes.

－Soy milk cream－
Soy milk     　　　 300g
kudzu　　　　　　　  12g
Kanten  　　　　　　　3g
Maple syrup     　　70g
Vanilla essence　　  2 tea spoons

1.　Put all ingredients in a pan and heat it while stirring with a spatula for 3 minutes.
2.　Pour 1 in a plate and leave it to be cooled.
3.　Once cooled, stir with mixer or beater to make the smooth cream.

* If you want to have different colour or taste, you can add Matcha, Cocoa etc. when you stir the cream with mixer or beater.
I added 1 tea spoon of Matcha, and 2 tea spoons of Cocoa.

And squeeze the cream out on the cupcakes once cooled.

Bon profit!!!