Thai · Dessert
Thai Tea Cupcakes
A small-batch pair of Thai tea cupcakes, built from an orange-hued black tea infusion folded into a butter cake and finished with a condensed-milk whipped cream that echoes the iced drink itself.
$1
20 minsPrep
19 minsCook
44 minsTotal
EasyLevel
Nutrition per serving
365Calories
5.6gProtein
21.2gFat
37.7gCarbs
20.3gSugar
0.6gFiber
425mgSodium
106mgChol
12.7gSat Fat
116mgPotassium
71mgCalcium
1.3mgIron
0.3mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 175°C and line two holes of a 6-hole muffin tin with paper cases, half-filling the remaining holes with water.
2
Steep 2 teaspoons of Thai tea leaves in the hot whole milk for 8 minutes, strain through a fine sieve, then stir in the orange food colouring.
3
Sift the flour, baking powder and salt together in a bowl.
4
Cream the softened butter and sugar with a hand mixer for 2 minutes until pale and fluffy.
5
Beat in the egg, then the vanilla extract, until smooth.
6
Fold in the flour mixture in two additions, alternating with the cooled Thai tea milk, mixing just until no streaks remain.
7
Divide the batter evenly between the two lined holes and bake for 18-20 minutes until a skewer comes out clean.
8
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
9
Whip the heavy cream to soft peaks, fold in the condensed milk, then pipe or spoon generously over the cooled cupcakes just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g sifted all purpose flour
- 0.1 oz2g baking powder
- 0 oz1g salt
- 0.9 oz25g softened butter
- 1 oz28g sugar white
- 1/21/2 eggs, beaten (27g)
- 1.1 oz30g steeped with Thai tea leaves, strained whole milk
- 0 oz1g orange, added to tea infusion food colouring
- 0.1 oz2g vanilla extract
- 0.6 oz18g condensed milk
- 1.2 oz35g whipped to soft peaks for topping heavy cream
