Preheat your oven to 350F/ 175C. Place cupcake paper liners into your muffin/cupcake tray, set tray aside
In a medium sized mixing bowl combine milk, sugar, vanilla, Matcha mix, Oil, Egg and Baking Powder
Whisk well to combine and dissolve sugar.
Scale flour, add to wet ingredients, stir well and briefly to a smooth batter – do not over mix.
Allow batter to rest/hydrate for 5minutes.
Using a small scoop (or spoon) fill each Cupcake liner with batter approx. ¾ full.
Push cupcakes into the oven at 350F/175C using center rack, bake for approx. 15minutes
Remove cupcakes tray from oven using oven mitts, transfer onto cooling tray.
Meanwhile the cupcakes are baking, whisk butter/shortening on high speed using a whisk attachment.
Scale combine and sift icing sugar, cinnamon ( or chai blend or Matcha ).
On Slow speed, add icing sugar in three stages. Once, all sugar is in, run frosting on high speed for 30 seconds. Transfer to a piping bag with your favourite piping-tip
Decorate each cupcake with frosting, sprinkle on a little Chai Matcha Powder.
Enjoy with a hot cup of Tea-Squared Premium Tea or New Matcha Tea Latte!
Recipe Notes
You will need:
A mixing bowl, a whisk, cupcake mold & paper liners, cooling rack, small scoop, piping bag, star tip or similar, rubber spatula