Matcha green tea chiffon cupcakes

Ingredients

• 150 g golden caster sugar
• 175 g all purpose flour
• 2 tablepsoons matcha green tea powder (Maeda-en brand)
• ½ teaspoon baking soda
• 1 eggs
• 175 ml vegetable oil
• 145 ml buttermilk
• ½ teaspoon sea salt
• 1 1/2 teaspoon vanilla extract

Green Tea Cream Cheese Frosting:

• 6 oz Philadelphia cream cheese (1/3 less fat)
• 3 tablepsoons unsalted butter
• 2 cups confectioners sugar
• 1 ½ teaspoon vanilla extract
• 2 ½ teaspoon matcha green tea powder
• Milk or heavy cream, optional

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Preparation

• Sift flour, salt and bicarbonate of soda in a bowl. Add sugar and green tea and mix well.
• In another bowl, mix together eggs, buttermilk, oil and vanilla extract. Make a well in the flour bowl and add the wet ingredients.
• Slowly begin to incorporate the two together making sure you have a nice smooth mixture. Do not over beat.
• Have your oven on at 350F and prepare add batter to paper lined muffin tins. Cook for about 15-17 minutes and then leave them to cool down completely.
• Green Tea Cream Cheese Frosting:
  Make sure everything is at room temperature. Mix together the butter and Philadelphia and beat till well combined. Add the vanilla extract and mix until fully incorporated. Add the green tea powder and mix until fully incorporated. Begin adding the icing sugar and continue beating until you get to the right fluffy silky consistency for about 1-2 more minutes. If you need to thin out the frosting, add a bit of milk or heavy cream a little bit at a time till you get to the right consistency. Add more to taste.