Adapted from The Cupcake Project

One thing everyone here at The Daily Tea agrees on is that tea and cupcakes share a special connection. Anyway that we can bring these two amazing treats together is top priority. Don’t forget about the Vanilla Chai Buttercream Frosting recipes we recently posted! Now get baking!

Ingredients

2 cups sifted powdered sugar

1/2 teaspoon salt

1 egg white

1 teaspoon matcha powder

2 1/2 teaspoons water

Instructions

Mix all ingredients until fully combined. Pipe thin long lines (I used Wilton tip #4) onto parchment paper. Don’t worry about the lines being perfect – you’ll be breaking them up later. If you don’t have a pastry tip, you can just cut a tiny hole in the corner of a sandwich bag. Leave the sprinkles out to dry overnight. Break the sprinkles up into sprinkle-sized pieces. You could use a knife for this, but it’s just as easy to use your hands. They break up really easily.