Matcha Milkshake Cupcakes

Green tea dessert fans will fall in love with this matcha cupcake filled with white chocolate ganache.


  • 429 grams all-purpose flour
  • 265 grams caster (superfine) sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 375 milliliters of milk
  • 125 milliliters vegetable oil
  • 125 grams unsalted butter, softened
  • 2 tablespoons Greek yogurt (can substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3 tablespoons matcha powder (see notes) + 2 tablespoons to dust
  • X 20 white ball candies. Can be any flavour
  • White Choc Ganache
  • 300 grams white cooking chocolate
  • 150 milliliters cream (35 percent fat content)
  • 50 grams butter (unsalted)
  • Frosting
  • 1 batch fluffy vanilla buttercream frosting + keep 1 cup as plain vanilla for the top
  • 3 tablespoons green tea powder


  1. 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.
  2. Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  3. 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.
  4. Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  5. 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.
  6. 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).
  7. 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.
  8. To flavour the frosting, combine all but one cup of the buttercream with matcha powder and mix in well.
  9. 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.