Heat the milk to boiling then whisk in the matcha powder and leave to steep for a minimum of half an hour at room temp or overnight in the fridge.

Cream butter and sugar until very light and fluffy indeed.

Add in the honey and cream that in well too before beating the eggs in (I beat them in at once, speeding right up to minimise curdling risk).

Next sift your flours together and then sift onto the creamed mixture - beat in gently pouring the milk, matcha and vanilla; it should be incorporated within a minute.

Scoop into paper cases in a muffin tray (I use an ice cream scoop as I'm OCD that way ;) ) then bake at 180˚C for approx 25 mins.

The cakes will rise and brown a tiny bit but will have a wonderful natural green colour.

Cool in the tin for 5 mins then place cupcakes on a rack to cool fully.

For the frosting simply beat all the ingredients together until soft and fluffy - whipping them with a hand whisk or in a stand mixer for 5-7minutes gives the lightest texture you can imagine.

Pipe or swirl as you please onto the cooled cupcakes. So pretty!