1 1/4 the healthy Baker cups all-purpose flour
A pinch Olsson’s salt
1/2 teaspoon McKenzie’s baking soda
1 teaspoon McKenzie’s baking powder
3/4 cup CSR raw caster sugar
2 tablespoon healthy chef Matcha green tea powder
3/4 cup dairy farmers buttermilk
1/2 cup cobram extra virgin olive oil
1 large egg
1 teaspoon queen vanilla bean paste
For the frosting:
1 cup dairy farmers cream
1 teaspoon queen vanilla bean paste
1/4 cup CSR raw caster sugar
1/2 – 1 teaspoon healthy chef Matcha green tea powder

Preheat oven to 175°C and line a regular size cupcake pan with cupcake liner.
In a small bowl, measure out flour, salt, baking soda, baking powder, sugar and Matcha green tea powder, mix well with a whisk and set aside.
Add buttermilk, oil, egg, and vanilla extract in a medium bowl and beat with a whisk to combine.
Slowly pour the flour mixture into the liquid mixture while slowly whisking with the other hand. Mix only until combined, use a spatula to scrape any flour on the side of the bowl and mix up anything at the bottom of the bowl.
Divide batter equally among 12 cups.

Bake for 15 minutes until an inserted toothpick in the middle of the cupcake comes out clean.
Remove cupcakes from the oven and cool completely on a wire rack.
To make the frosting, combine heavy whipping cream, vanilla extract and sugar in a medium mixing bowl, beat with an electric mixer on medium speed until stiff peak forms.
top cupcakes with whipped cream.
Dust the frosted cupcakes with Matcha green tea powder