1 batch fluffy vanilla buttercream frosting + keep 1 cup as plain vanilla for the top

3 tbsp green tea powder

To make the white choc ganache, combine all ingredients together in a large mixing bowl and microwave for 1 min. Mix and then continue mixing for 1 min at a time until mixture is smooth. Set aside.

Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar, matcha powder and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.

Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.

Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.

Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).

Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

To flavour the frosting, combine all but one cup of the buttercream with matcha powder and mix in well.

Fit the end of a piping bag with an open star tip and frost a low swirl of frosting, dust with matcha powder and pipe a swirl of vanilla frosting using a Wilton 35b before you finish them off with a white candy ball and a paper straw on the side.