INGREDIENTS

• Chocolate Matcha Cake
• • 1 cup raw sugar
• • ½ cup vegetable oil
• • 1 tsp vanilla extract
• • ½ cup dutch dark cocoa powder
• • 1 ½ tsps Aiya Culinary Grade Matcha
• • 1 egg
• • ¼ cup full fat sour cream or yogurt
• • 1 cup flour
• • 1 tsp baking soda
• • ½ tsp salt
• • ¼ cup boiling water
• Vanilla Matcha Buttercream
• • 1 cup unsalted butter, room temperature
• • 2-3 cups powdered sugar, or to taste
• • 1 tsp pure vanilla
• • 1 pinch of sea salt
• • 1 tsp Matcha powder
• • Chocolate sprinkles, for topping

DIRECTIONS

• Chocolate Matcha Cake
• 1. Preheat oven to 350 degrees.
• 2. In a large mixing bowl add the raw sugar, oil, vanilla, cocoa powder, Matcha powder, egg and sour cream. Beat until well combined.
• 3. Sift in the flour, baking soda and salt until well combined.
• 4. Slowly pour in the boiling water until silkly smooth.
• 5. Divide evenly between 12 lined cupcake tins and bake for 15-18 minutes.
• 6. Let cool while you make the frosting.
• Vanilla Matcha Buttercream
• 1. In the bowl of a stand mixer fitted with the paddle attachment add the butter, sugar, vanilla and sea salt. beat until light and fluffy, about 8 minutes.
• 2. Divide frosting between two bowls and add the Matcha powder to half. stir until the frosting is a smooth green color.
• 3. In a piping bag alternate between adding a heaping spoon full of vanilla buttercream and Matcha buttercream.
• 4. Pipe as desired and top with chocolate sprinkles!