1. Preheat the oven to 180C/350F
2. Line a cupcake tray with 12 paper liners
3. Combine milk and vinegar in a small bowl, set aside
4. Add sugar, butter and oil to the bowl of a stand mixer and beat for 5 minutes on medium-high speed, until light and fluffy
5. Add the eggs to the butter and beat on high for 2-3 minutes, until lightened
6. Combine flour, matcha powder, baking powder, baking soda, and salt together in a medium-sized bowl, whisk to combine
7. Add half the dry ingredients to the wet ingredients and beat until just combined
8. Add the milk and mix until just combined
9. Mix in the rest of the dry ingredients, making sure to not over-mix
10. Divide the batter evenly between the cupcake liners
11. Bake for 12-15 minutes, or until a toothpick inserted in the centre comes out clean
12. Cool completely before frosting

Whipped Matcha Ganache

1. Place the chopped white chocolate in a heat-proof bowl
2. Heat 240ml (1 cup) cream in a small saucepan until steaming and pour over the white chocolate
3. Cover with a plate and let sit for 5 mins until melted, sift in the matcha powder and stir until smooth
4. Add the remaining cream and stir until combined
5. Cover and place in the fridge for 3-4 hours, or until completely chilled
6. Once chilled whip until stiff peaks and transfer to a piping bag fitted with a star tip

Assembly

1. Pipe swirls of matcha ganache on top of the cupcakes and dust with matcha powder or decorate as you like!
2. Reserve in the fridge until ready to serve