Matcha Cake with Mint Chantilly


*I used the 5 layer Wilton cake pans for this but you could use a 6 inch pan or it would make 12 cupcakes*

Matcha cake
*5 TBS of room temperature unsalted butter
*3/4 cups of sugar
*3 eggs
*1 1/4 cups of cake flour
*1 tsp baking powder
*pinch of salt
*1/2 cup of milk
*1 tsp of vanilla extract
*1-2 TBS matcha powder

1. Preheat oven to 350F and line the muffin pan with cupcake liners OR grease a 6inch cake pan
2. Beat the butter and sugar until combined, then add the eggs one at a time
3. In a different bowl, combine flour, baking powder, salt, and matcha
4. In a cup, stir milk and vanilla together
5. Add the flour and milk alternately to the butter/sugar mixture until combined
6. Bake for about 18-20 minutes or until a toothpick placed in the center of the cake comes out clean

Mint Chantilly Cream
*1 cup of heavy whipping cream
*1 TBS of sugar
*1 tsp of mint extract

1. Place mixer bowl in the freezer for about ten minutes
2. Remove from the freezer and place all ingredients in the bowl, whisking with the whisk attachment on low first and then moving up to high
3. It is ready when fluffy and peaks form

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