Matcha and white chocolate cupcakes

Preheat the oven to 160°c fan / 180°C conventional and line a cupcake baking tray with 12 cases.

In a large bowl, whisk the oil, milk, eggs, vanilla extract and lemon juice together until well combined. 

In a separate bowl, stir the flour, caster sugar and matcha powder together.

Pour the wet ingredients into the bowl of dry ingredients, then fold together until the mixture is smooth and combined.

Divide the mixture between the cupcake cases, filling each one 3/4 full.

Bake for 22-25 minutes until rise, golden and the middle of the sponge springs back when lightly pressed. Transfer to a wire rack and leave to cool completely. 

To make the buttercream, first break up the white chocolate into a bowl and microwave in 30-second blasts, stirring between each, until melted and smooth. Set aside to cool. 

Beat the butter until soft and fluffy, then gradually beat in the icing sugar and milk until combined.

Pour in the melted white chocolate, and fold together to make a smooth and creamy buttercream.

Either pipe or spread the buttercream on top of the cupcakes, and finish with a light dusting of matcha powder and edible rose petal if you'd like.