For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 cupcake liners.

In a large bowl, mix together the flour, sugar, baking powder and salt until thoroughly blended.

Whisk together the milk and oil, and add to the dry ingredients. Beat for 2 minutes on medium speed. Add the matcha powder, almond extract and eggs and beat again for 2 minutes on medium speed. Pour the batter into the pans, filling three-quarters of the way full. Bake until cakes test done, about 15 minutes. Allow cupcakes to cool completely.

For the buttercream: Place the butter in the bowl of an electric stand mixer fitted with a whisk attachment. Add one-third of the sugar and blend well. Add in the remaining sugar one-third at a time, blending well between each addition. Add in the milk and matcha powder and beat until light and fluffy.

To assemble: Add the buttercream to a large pastry bag with a grass tip and pipe in small dollops to resemble grass.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.