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Thai Iced Tea Cupcakes

Sharon of delishar
Servings 12

Ingredients
  

Cupcakes

  • 1/2 cup butter 113g, softened
  • 1 cup evaporated milk or fresh milk
  • 2 tbsp condensed milk
  • 1/4 cupĀ  + 2 tbsp Thai Iced Tea Leaves
  • 1 & 1/4 cupsĀ + 2 tbsp cake flour
  • 1 & 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 & 1/2 tsp vanilla extract
  • 2 eggs room temp
  • 3/4 cup sugar
  • 1/2 batch of condensed milk vanilla bean SMBC recipe included

Condensed Milk Vanilla SMBC

  • 6 egg whites 180g (use fresh ones)
  • 300 g caster sugar
  • 454 g unsalted butter cool but slightly soft cut into 1 inch cubes
  • 1/4 tsp salt
  • 1 tbsp vanilla bean paste
  • 2 tbsp condensed milk

Instructions
 

Cupcakes

  • Method
  • Preheat oven to 175C.
  • Line muffin pan with paper liners.
  • In a saucepan over med low heat, add evaporated milk and condensed milk.
  • Heat until bubbling at the side, stirring occasionally.
  • Remove from heat and add tea leaves.
  • I used a tea baggie so I don't have to strain it.
  • Cover and allow to sit for 8-10 minutes.
  • Then strain, making sure you get as much of the liquid mixture as possible.
  • In a mixing bowl, whisk together baking powder and flour.
  • Cream butter, salt, and sugar together on med high speed for 1-2 minutes until light and fluffy.
  • Add vanilla extract.
  • Beat in eggs one at a time.
  • Add 1/3 of the flour mixture and mix on low.
  • Stream in 1/3 of the milk tea mixture.
  • Alternate between flour and milk tea until done.
  • Mix until JUST combined! Do not overmix.
  • Fill cupcake liners to about 3/4 full.
  • Bake for 20-25 minutes (mine took about 22 minutes) or until a skewer inserted comes out clean or a few moist crumbs.
  • Leave to cool in tray for 5-10 minutes then transfer to cool completely on wire rack.

Condensed milk SMBC

  • Place sugar and egg whites in a large heat proof bowl.
  • Whisk continuously over a double boiler / bain marie (saucepan of simmering water, your bowl should not touch the water!) Make sure you whisk continuously, I would suggest a hand mixer. But if you are like me, and like to work (hard) for your dessert, hand whisk it.
  • Whisk and whisk until the mixture comes to a temperature of 160F or 71C.
  • Remove from heat and move mixture to stand mixer.
  • Whisk until mixture cools down, it can take about 10 minutes.
  • This is when I took my butter out from the fridge and cut them to about 1 inch by 1 inch cubes.
  • When meringue is cooled, glossy, and formed firm peaks.
  • Change to paddle attachment, add in butter cube, one by one on medium speed, allowing butter to be combined before adding another.
  • Then add your salt, vanilla paste, and condensed milk.
  • Beat until combined.
  • Frost your cuppies!

Notes

SMBC recipe makes enough to frost 24 cupcakes.
You can freeze the rest in an airtight container for up to 3 months or in chiller for up to a week. :)
Adapted from bowenappetit.com