for the cupcakes:
110g butter, softened
110g caster sugar
2 eggs, lightly beaten
110g self-raising flour
1-2 tbsp milk
for frosting:
50ml water
150ml granulated sugar
2 egg whites
¼ tsp cream of tartar
1 pinch salt
½ tsp vanilla
1 tbsp fine matcha powder
for yuzu syrup:
30g sugar
30ml water
30ml yuzu juice – or to taste
to decorate:
sprinkles and nonpareils