1. Make the matcha white chocolate filling: In a heatproof bowl, combine white chocolate, whipping cream, and 10g of matcha powder. Melt over a bain-marie (double boiler) until smooth. Pour onto a cling wrap-lined plate and freeze for at least 1 hour until firm.
2. Prepare the cupcake batter: In a mixing bowl, whisk together eggs, milk, OKI Sweetened Beverage Creamer, and OKI Premium Sunflower Oil until well combined. Sift in cake flour, remaining 10g of matcha powder, and baking powder. Whisk until smooth. Transfer to a piping bag.
3. Assemble the cupcakes: Pipe batter into cupcake moulds until halfway full. Remove matcha filling from the freezer, cut into small pieces, and place one piece into each mould. Pipe more batter until moulds are ¾ full. Sprinkle with crushed almonds (optional).
4. Bake in a preheated oven at 180°C for 25 minutes. Cover with foil if the tops brown too quickly. Serve warm and enjoy!