Preheat oven to 180°C. Line a 12-hole muffin pan with cases.
Beat softened Butter and Sugar until creamy. Add Eggs, one at a time, and beat well until light and fluffy.
Add the sifted Self-Raising Flour and Matcha Powder, and mix to combined, then add Milk and mix well.
Spoon the mixture into each case. Bake for 20 minutes or until cooked through. Leave in tins for 5 minutes before moving onto wire rack to cool.
Make Matcha White Chocolate Cream. Place White Chocolate and Cream in a large heat-proof bowl, and heat in the microwave for 30 to 60 seconds. Sift in Matcha and mix well until smooth. Then cool.
Use a whisk to beat the cooled mixture until creamy. *Note: You can add whipped extra 100ml Cream to the thickened Matcha White Chocolate Cream to make lighter and fluffy.
Decorate the cakes with the cream.
