Last friday, I made a batch of coconut cupcakes with white chocolate matcha frosting from my new favourite cooking website I did away with the mint since I didn’t have the ingredient. It tasted really really yummy. All the flavors were quite subtle and I thought they went very well together. Initially I thought the matcha taste was too weak, but then I realised that more matcha in the frosting would cover up the light sweetness and flavors of this cupcake since matcha is slightly bitter and the bitterness lingers on the tongue in a longer finish. I think the frosting would melt really fast in Singapore, so don’t place it in the sun! An airconditioned room would be ideal.