Matcha Coconut Cupcakes

Preheat oven to 160c Fan Forced and place cupcake liners in a standard 12-hole cupcake tin.

Warm Coconut Milk gently in a pan, cut the Matcha Green Tea bags and empty tea leaves into the milk, no need to boil. Strain and leave to steep and cool. Some of the milk may have evaporated while heating so measure milk again and top up with additional coconut milk to make sure you have 120ml.

In a medium bowl, sift Plain Flour, Baking Powder, Baking soda, and Salt.  Whisk to combine and set aside.

Using a stand mixer with whisk attachment or hand held electric whisk, cream the Butter and Sugar on medium speed until pale and fluffy (about 5 minutes).

Turn speed to slow and add eggs one at a time, beating well after each addition to retain the light fluffy mix. Add Vanilla and beat until mixed well.

Alternate adding half of the dry flour mix and half of the coconut milk mixing on slow speed after each addition until just combined - be careful not to overmix. Repeat with the remaining half of the dry ingredients and milk.

Using an ice-cream scoop or a ¼ cup measuring cup, carefully fill each cupcake case only ⅔ full to allow room to rise.

Bake for 12-15 mins, or until a skewer inserted comes out clean. Leave to cool on a wire rack while you make the frosting.

Place room temperature Butter in a large bowl and using an electric hand whisk or a stand mixer fitted with whisk attachment, cream butter until it is pale and fluffy. On a slow speed, add sifted Icing Sugar in stages and whisk for 5 mins until pale and fluffy. Whisk in Vanilla and Coconut Cream. Add Salt and a final whisk.

Ensure cupcakes are completely cool before frosting.  Choose your favourite piping nozzle and fill a piping bag with the Coconut Frosting.