Matcha Milk Tea Cupcakes

Ingredients:

Base:

• 300 g All Purpose Flour 
• 12 g Baking Powder
• 2 g Salt 
• 50 g  DAILY BLENDS MATCHA MILK TEA FLAVOR MIX
• 160 g BAKER'S DELITE CHIFFON CAKE OIL
• 240 g MLEKOVITA UHT FULL CREAM MILK
• 220 g Eggs 
• 200 g  Sugar
• 12 g  BAKER'S DELITE CAKEMATE CAKE EMULSIFIER

Frosting:

• 500 g  BAKER'S DELITE WHIP CREME
• 250 g Cold Water
• 38 g DAILY BLENDS MATCHA MILK TEA FLAVOR MIX
• as desired Pecan

Procedure: 

1.  Preheat oven to 165°C. 
2. Prepare and line cupcake/muffin pans. 
3. Sift all purpose flour, baking powder, salt, and Matcha Milk Tea Flavor Mix and
    set aside. 
4. In a separate mixing bowl, combine Baker's Delite Chiffon Cake Oil, Cakemate
    Cake Emulsifier, Mlekovita, eggs, and sugar. Whisk for 2 minutes at medium
    speed. Scrape the sides of the bowl and continue whisking for 7 minutes at
    high speed until triple in volume.
5. Add dry ingredients at low speed. 
6. Pour batter into pans and bake for 13-15 minutes or until done. 
7. For frosting, follow the product instructions and substitute the liquid with
    matcha milk tea mixture. 
8. Frost the cupcakes and sprinkle pecan nuts on top.