For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan
with 24 cupcake liners.
In a large bowl, mix together the flour, sugar
, baking powder and salt until thoroughly blended.
Whisk together the milk and oil, and add to the dry ingredients. Beat for 2 minutes on medium speed. Add the matcha
powder, almond extract
and eggs and beat again for 2 minutes on medium speed. Pour the batter
into the pans, filling three-quarters of the way full. Bake until cakes
test done, about 15 minutes. Allow cupcakes to cool completely.
For the buttercream: Place the butter in the bowl of an electric stand mixer
fitted with a whisk
attachment. Add one-third of the sugar and blend
well. Add in the remaining sugar one-third at a time, blending well between each addition. Add in the milk and matcha powder and beat until light and fluffy.
To assemble: Add the buttercream
to a large pastry bag
with a grass tip and pipe in small dollops to resemble grass.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.