3 green tea bags
100g plain flour
20g cocoa powder
140g caster sugar
1 1/2 tsp baking powder
a pinch of salt
40g unsalted butter, at room temperature
1/4 tsp vanilla extract
green tea frosting
250g icing sugar, sifted
80g unsalted butter, at room temperature
20g Matcha green tea powder
Put the milk and green tea bags in a jug, cover and refigerate for a few hours, or over night.
Preheat the oven to 170°c.
Put the flour, cocoa powder, sugar, baking powder, salt and butter in a bowl and beat slowly until you get a sandy consistency.
Remove the green tea bags from the infused milk and combine with the egg and vanilla extract. Slowly pour half into the flour mixture, beating until all the ingredients are well mixed.
Beat until there are no lumps. Pour in the remaining milk mixture. Continue mixing until smooth.
Spoon the mixture into the paper cases, until two-thirds full and bake for 20-25 minutes. Leave to cool slightly before turning out onto a wire rack.
For the green tea frosting: Beat together the icing sugar, butter, and Matcha powder and beat until the mixture comes together and well mixed. Slowly pour in the milk whilst beating slowly. Continue beating until the frosting is light and fluffy.
When the cupcakes are cold, spoon the frosting on top.