Vanilla and matcha cupcakes

Vanilla cupcakes

1. Preheat the oven to 180°C (160°C fan) and line a cupcake tray with 12 cupcake cases.
2. In a mixing bowl, whip together the margarine and caster sugar until light and fluffy.
3. Add the eggs and vanilla extract, then continue to whisk until fully combined. Trust the progress - it may look odd at this point.
4. Gently fold in the self-raising flour until smooth.
5. Using an ice cream scoop, divide the mixture evenly between the cupcake cases.
6. Bake for 10 to 12 minutes, or until the cupcakes are springy to the touch and a skewer inserted into the centre comes out clean.
7. Leave to cool completely before decorating.

Matcha buttercream

1. Whip the butter on its own for approximately 10 minutes until pale and fluffy.
2. Gradually add the icing sugar and continue whisking for 5 minutes until smooth.
3. Add the matcha powder and vanilla extract, mixing until fully combined.
4. If desired, add a small amount of green food colouring for a more vibrant finish.
5. Transfer the buttercream to a piping bag fitted with your chosen nozzle and pipe onto the cooled cupcakes in a swirl pattern.