Green Tea Poppy Seed Cupcakes

This recipe is another variation on the green tea cupcakes I made earlier. I didn't bother with frosting since I'm trying what I can to perfect the cake part of the recipe to add to my list of favorites. This time, I used a slightly different recipe, modeled after the tangerine-almond cupcakes. Unfortunately I didn't have any soda on hand; I'd like to try green tea cupcakes with either 7-up, Sprite, or Ginger Ale.

Green Tea Poppy Seed Cupcakes
Makes 11 cupcakes

Ingredients:

¾ cup granulated sugar
1/2 cup soy yogurt
1/3 cup soymilk
3 teaspoons matcha powder
1 teaspoon vanilla extract
1 cup plus 2 tablespoons flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons poppy seeds

Directions:
Preheat oven to 325°F. Line muffin tin with cupcake liners.

In a large bowl, stir together sugar, yogurt, and soymilk. Add matcha powder and vanilla. Sift in flour, baking powder, baking soda, and salt in two batches, mixing well after each addition. Fold in poppy seeds.

Fill cupcake liners ¾ full, and bake for 20 minutes.