-
1
Preheat the oven to 350 F. In a large bowl whisk together the cake flour, salt, baking soda and baking powder. Set aside.
-
2
In a medium-sized bowl whisk together the sugar, eggs, vegetable oil, and vanilla extract until smooth. Whisk in the buttermilk.
-
3
Gradually add the liquid ingredients to the flour mixture, whisking constantly until smooth. Whisk in the milk.
-
4
Evenly divide the batter among 24 standard sized muffin tin wells that have been lined with cupcake liners. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven. Let them cool. Make sure the cupcakes are completely cooled before you begin to frost the them.
-
5
Make the buttercream. In a mixing bowl using an electric mixer, whip the butter until light and fluffy, then gradually whisk in the sugar, about 1/2 cup at a time. Whisk in the matcha powder, then mix in about 1 tablespoon of milk. If it is a little too stiff, whip in the remaining milk.
-
6
Frost the cupcakes with a piping bag or spatula and spoon. To create the peaked top on the frosting, spoon/pipe a rounded mound of frosting in the center of the cupcake, then pat it with the back of a spoon to create a circle of frosting, then lift the spoon to create a peak.
-
7
Adapted from Magnolia Bakery and My Name is Yeh.
