1. Preheat the oven to 180°C (350°F). Prepare a muffin tin* with cupcake paper liners* and set aside.

2. In a mixing bowl combine the flour with the sugar, baking powder, and salt. Add the coconut rice milk, oil, vanilla extract, vinegar and Matcha. Mix until all is well combined. The batter will be quite runny, but that is fine. Fill the paper liners about 2/3 full and bake the cupcakes for about 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Take them out of the oven and let them cool down in the muffin tin for several minutes and then transfer them to a wire rack and let them cool down completely.

3. For the buttercream add the vegan butter to a mixing bowl and mix on high speed until very light and fluffy – this normall takes about 5-8 Minutes. Add the confectioner’s sugar in three batches and mix until well combined. Add the vanilla extract and 1-2 teaspoons of Matcha and mix well. Fill about 2/3 of the frosting into a piping bag with a star tip and decorate the cupcakes with a first swirl. Add another teaspoon of Matcha to the remaining frosting and mix again until well combined. Fill that into the piping bag as well (you should wash it before) and pipe another swirl on top of each cupcake. Dust with some Matcha powder to your liking to decorate the cupcakes further (optional).