Matcha and Cocoa Camouflage Cupcakes Recipe

Start by beating the *eggs* with the *sugar* until the mixture becomes light and fluffy. This is important for the airiness of the cupcakes.

Add the *butter* to the mixture and continue to beat until well combined.

Sift the *flour*, *baking powder*, and *salt* together, then gradually add to the egg mixture. Stir gently to combine.

Pour in the *milk* and mix until you get a smooth batter.

Divide the batter into three equal parts. One part stays plain; to the second part, add 5 grams (1 teaspoon) of *matcha powder*; in the third, add 5 grams (1 teaspoon) of *cocoa powder*. Mix each well.

Spoon different colored batter portions into *paper-lined* muffin tins, mixing them randomly to create a 'camouflage' pattern. Fill each liner up to two-thirds full.

Bake in a *preheated oven* at 350°F (180°C) for about 20 minutes, or until a toothpick inserted comes out clean.

While the cupcakes cool, make the frosting. Beat the *cream cheese* until smooth, then add the *heavy cream* and *confectioners' sugar*, mixing until the frosting is light and fluffy.

Divide the frosting into three parts as you did with the batter. Add 5 grams (1 teaspoon) of *matcha* to one portion and 5 grams (1 teaspoon) of *cocoa* to another.

Fill a piping bag with frosting layers, placing them one on top of the other to create a layered effect when piped.

Once the cupcakes are completely cooled, decorate them with the prepared frosting for a delicious finish.