-
1
Preheat oven to 350F; Line Cupcake tins
-
2
Combine all the dry ingredients (Flour, sugar, baking powder, and salt)in a large mixing bowl. Set Aside.
-
3
Combine all wet ingredients except the water (Milk, eggs, vanilla, vegetable oil) in a bowl. Add wet ingredients into the dry.
-
4
Mix until all combined. Add green tea powder and mix to combine.
-
5
Slowly pour the water in the batter. Careful as it might splatter. The batter is very liquid, but don't worry, it's suppose to be.
-
6
Pour batter into lined cupcake tins. I like to pour it into a large measuring cup with a spout first to help make this step a bit neater.
-
7
Bake for 15-17 minutes.
-
8
Once cakes have cooled, cut a hole into each cupcake. I used a piping bag tip to do this. Set aside.
-
9
Mix all three milks together with a whisk. Slowly pour the milks mixture into each hole of the cupcakes.
-
10
Make the frosting by whipping the heavy cream with the powdered sugar and vanilla. Once it reaches soft peaks, add the mascarpone cheese. Whip till it reaches stiff peaks.
-
11
Pipe Frosting onto the cupcakes using a star tip.
-
12
Dust with reserved green tea powder and enjoy! Keep Left overs in the fridge.
