Japanese · Dessert
Milk Tea Cupcakes
A Japanese-style milk tea cupcake built on a tender black-tea-infused sponge, finished with a whipped cream cheese frosting flavoured with the same steeped tea for a true milk-tea echo in every bite.
$1
20 minsPrep
19 minsCook
54 minsTotal
MediumLevel
Nutrition per serving
407Calories
5.8gProtein
26gFat
37.5gCarbs
19.6gSugar
0.4gFiber
371mgSodium
123mgChol
15.4gSat Fat
113mgPotassium
73mgCalcium
1.3mgIron
0.3mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 170°C and line 2 holes of a 6-hole muffin tin with paper cases, filling the remaining 4 holes halfway with water.
2
Steep 2 black tea bags in the 28g hot whole milk for 5 minutes, then strain firmly and cool to room temperature; reserve a teaspoon of the steeped milk separately for the frosting.
3
Sift the cake flour, baking powder and salt together into a bowl.
4
Cream the softened butter and sugar together with a hand mixer for 2-3 minutes until pale and fluffy.
5
Beat in the egg a little at a time, then add the vanilla extract and the cooled steeped tea-milk, mixing until just combined.
6
Fold in the sifted flour mixture in two additions until just smooth, taking care not to overmix.
7
Divide the batter evenly between the 2 lined holes and bake for 18-20 minutes until a skewer inserted in the centre comes out clean.
8
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack and cool completely before frosting.
9
For the frosting, beat the cream cheese until smooth, then add the whipped cream, condensed milk and reserved tea-milk, whipping to soft stiff peaks.
10
Pipe the milk tea frosting onto the cooled cupcakes and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g sifted cake flour
- 1.1 oz30g sugar white
- 0.1 oz2g baking powder
- 0.9 oz25g softened butter
- 5/85/8 eggs, lightly beaten (28g)
- 1 oz28g steeped with black tea, strained whole milk
- 0.1 oz2g vanilla extract
- 0 oz0.5g salt
- 1.2 oz35g whipped to soft peaks with steeped tea reduction heavy cream
- 1.1 oz30g softened, beaten into frosting cream cheese
- 0.4 oz10g beaten into frosting condensed milk
