Matcha Cupcakes

Ingredients:

• • • 4 1 I 4 ounces of unsalted butter, room temperature
    • 3/4 cup caster sugar (or fine sugar)
    • 1 1 I 4 teaspoon baking powder
    • 1 I 4 teaspoon salt
    • 1 1 I 3 cup all-purpose flour
    • 2 eggs
    • 1/2 cup of milk
    • 1 I 4 teaspoon vanilla extract
    • 1 tablespoon Matcha powder

Instructions:

• • 1. Preheat oven to 180′ C. Prepare cupcake wrappers and place in cupcake tray. In bowl of electric mixer, cream butter until smooth then add the sugar gradually. Continue to beat until light and fluffy.
    2. During this time, prepare the other ingredients. In a medium-sized bowl sift the flour, baking powder, matcha powder and salt. Measure out milk and add vanilla extract, stir to combine. Once the butter/ sugar mixture is light and creamy add egg(s) one at a time, beating well after each addition.
    3. To this batter, add a third of the dry ingredients, then half of the wet ingredients, then another third of dry, last half of wet ingredients, and then the remaining third of dry ingredients. In between, scraping the bowl with a spatula to ensure even mixing. Mix on low-medium speed until just combined. Do not over-mix.
    4. Scoop batter into cupcake wrappers to about 2/3’s full and bake cupcakes for about 22 minutes, or until a toothpick inserted comes out clean. Let them cool in the tray for about 8-10 minutes then remove and place on a rack and allow them to cool completely.

Ingredients:

• • • 1 stick butter, room temperature
    • 2 tablespoons half and half or light cream
    • 1 tablespoon matcha powder
    • 3 cups powdered sugar, sifted

Instructions:

• • 1. Mix matcha in with the light cream to make a paste.
    2. Beat butter briefly, scrape bowl.
    3. Add the sifted powdered sugar and matcha paste. Beat until smooth.