These bring a new meaning to the term "tea cake". Matcha tea is a beautiful green tea powder from Japan. It's slightly bitter taste is recognizable in these vegan cupcakes, however, with the added sweetness of sugar and vanilla, the tea flavour is enhanced and quite pleasing.
Spoon the batter into your lined cupcakes pans about 2/3 full and place in the preheated oven. Bake for 20-25 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven and let cool completely.
Beat non-dairy butter alternative in a large bowl on high for 30 seconds. Add in the powdered cane sugar and gradually. Add in vanilla and non-dairy milk one tablespoon at a time. Beat well after each addition. Be sure to add the liquid slowly and sparingly because if you add too much (and a little can be too much) your frosting will not hold up to being piped. Add in the matcha powder and beat until it is well combined.
Place your frosting in a piping bag fitted with a desired tip, pipe and enjoy!
You may need to put your frosting in the fridge for a while it is gets too soft. I used coconut oil which tends to go quite liquid after beating and thus placed it in the fridge for about 15-20 minutes before piping.