Preheat oven to 350F, line 24 regular sized cupcake molds with paper cups or 48 mini cupcake molds.

Using a mixer, cream the Earth Balance and sugar until pale and creamy.

In a separate bowl, mix together the flax meal and warm water and let sit until the mixture thickens.

In another bowl, mix together the flour, baking soda, baking powder, matcha powder, and salt (unless the Earth Balance is already salty).

Add the flax meal mixture to the butter mixture and mix until incorporated.

Alternate adding the flour mixture and the almond milk until all ingredients are incorporated.

Divide among cupcake liners and bake for 15-20 minutes if you're baking mini-cupcakes, or 25-30 minutes if you'e baking regular sized cupcakes. Poke a toothpick or a cake tester into the cupcakes and if it comes out clean, the cupcakes are done.

Let cupcakes cool on a wire rack.

To make the buttercream, cream the vegetable shortening, icing sugar, and coconut milk together and beat until fluffy. Transfer to a piping bag and pipe onto cupcakes.