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.

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!