1 1/2 cups unbleached nutri flour blend
1 cup sugar
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold brewed green tea
1/2 cup canola oil
3 teaspoons rice wine vinegar
3 teaspoons vanilla extract
Heat oven to 350 degrees. In a mixing bowl, whisk and aerate the dry ingredients: flour, sugar, cocoa, baking soda and salt. In a separate bowl, whisk together the wet ingredients: eggs, green tea, oil, vinegar and vanilla.
Add wet to dry ingredients; mix well.
Fill paper-lined muffin cups three-quarters full.
Bake for 20-25 minutes or until a toothpick comes out clean but crumbs are moist.
Cool for 10 minutes before removing from pan to a wire rack to cool.
3 tbsp butter softened
1 cup mascarpone
2 cups confectioner’s sugar
Beat butter and mascarpone in small bowl with electric mixer until light and fluffy; gradually beat in sifted icing sugar.