Pre-Heat oven to 350º.
Line cupcake tins.
In a large bowl, whisk together first 5 ingredients.
Sift in rest of ingredients. Beat a little longer to break up any large lumps.
Fill liners 2/3 full and bake 20 min.
Green Tea Glaze- to drizzle on top when cupcakes are cool.
With a fork, beat 2 T margarine to a fluff.
Mix in 1 C confectioners' sugar and 1/8 to ¼ t matcha powder to form a crumbly texture.
Slowly beat in 1 T rice milk, ¼ t almond extract, and a drop of vanilla extract. If icing is too thick, pour in an additional teaspoon of rice milk. (I added probably 2 or 3 more teaspoons of rice milk.)