Rashada Siojo, owner of Old City's Siojo Salon, is a queen of all trades.
The do-it-all entrepreneur works magic in the salon chair, creates her own herb-infused scrubs for Siojo treatments, follows a plant-based diet, swears by wheatgrass, and she also happens to make a killer vegan cupcake.
I learned all of this during a recent manicure at Siojo (yep, she rocks nails, too) and my eyes lit up when she mentioned a vegan green tea cupcake that she used to sell to Remedy Tea Bar (along with other vegan goodies). I spent a lot of time at Remedy before they closed and knew about their vegan cache. Of course I couldn't leave without asking Rashada if I could share her green tea cupcake recipe with you all.
The green tea flavor is complex, delicious, and not too strong. These are not your conventional cupcakes. They're earthy, seductive, modern. Stylish enough to be the centerpiece at any tea party, New York Fashion Week event, or political debate.
Thanks to Rashada for helping me discover my new favorite cupcake. To make mini cupcakes like I did, simply reduce the baking time from 20 minutes to 17 minutes. I topped mine with crystallized ginger.
Get thee over to Siojo for the yoga facial, the amazing pedicure that I experienced here, or one of the many services that the talented team offers.
Rashada's Vegan Green Tea Cupcakes
1/2 cup of soy milk
2/3 cup rice milk
1/4 teaspoon vanilla extract
1/3 cup canola oil (I used melted coconut oil)
1/2 teaspoon almond extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3-4 teaspoons matcha green tea powder
1/4 teaspoon sea salt
3/4 cup granulated raw sugar
Preheat oven to 350 degrees. Heat soy milk on stovetop, remove when it starts to boil, and stir in green tea powder. Let steep for 5-10 minutes. Whisk all wet ingredients, then sift in the dry products. Bake for 20 minutes, let cool, then add the green tea glaze icing.
Green Tea Glaze
2 tbsp of vegan margarine
1 cup confectioners sugar
1/8 to 1/4 teaspoon matcha tea powder (found in most Asian markets)
1-2 tablespoons rice milk
1/4 teaspoon almond extract and a few drops of vanilla extract
Whisk with a fork, beat to fluff. Add wet ingredients last. Let sit. Glaze cooled cupcakes and enjoy!
Makes 1 dozen regular or 2 dozen mini cupcakes.