Vegan Green Tea Mini Cupcakes

1/2 cup Whole Soy & Co. plain soy yogurt 

2/3 cup Kikkoman unsweetened soy milk
1/4 teaspoon vanilla extract
1/3 cup canola oil
1 1/4 cups unbleached flour 
1 teaspoon baking powder
1/4 teaspoon baking soda
3 teaspoons matcha tea powder
1/4 teaspoon salt
3/4 cup granulated sugar

Preheat oven to 350 degrees F and line a mini cupcake pan with liners, or mini silicone cupcake tins with liners if needed for serving somewhere like school or work. In a large bowl, whisk together the yogurt, soy milk, vanilla, oil, and almond extract, beating well to blend in yogurt. Sift in the flour, baking powder, baking soda, matcha powder, salt, and sugar. If using a stand up mixer such as Kitchen Aid, while it is mixing add the matcha, then the baking powder, baking soda, salt, sugar, and lastly the flour in 1/4 cup increments.  Beat a little longer to break up any large lumps. Fill liners two-thirds full and bake 15 minutes or until batter is fully baked yet soft. Sweet enough without frosting or add the one of your choice. Enjoy! 
Makes approximately 43 mini cupcakes filling it 2/3 of the way full (1st batch of 24, 2nd batch of 19). Set to make 12 regular sized cupcakes with the addition of approximately 5-10 minutes baking time.

Altered from http://www.theppk.com/2010/09/green-tea-cupcakes-with-almond-flowers/

Vegan Green Tea Pudding

1 carton soft silken tofu (12 oz), drained
1 1/2 tsp green tea powder
2 tbsp unsweetened soymilk (I used Kikkoman)
2 tbsp pure maple syrup
2 tbsp corn syrup
2 tbsp sugar

Blend all until smooth. Made to be very sweet, use half of sweeteners for a more subtle taste. Useful as a coffee substitute as half a cup may wake you up. To eat right away, serve with two ice cubes per half cup and stir until cold. Best if eaten right away before ice melts to make the pudding watery. Chill the rest.

Altered from http://www.asianweek.com/2008/03/09/green-tea-tofu-pudding/, http://vegweb.com/index.php?topic=11924.0