These Thai Iced Tea Cupcakes are an unusual breath of fresh air from the traditional Christmas bake suspects. Infused with the aromatic Thai Tea leaves, the cupcake has a faint floral fragrance, and is delicately sweet without being overpowering. Did I mention they are incredibly moist too?
Don’t be fooled by these dainty-looking cupcakes. They are in fact so easy to put together, I would trust my 5-year-old niece to make them for me. Seriously. If Thai tea is not available, feel free to substitute with Earl Grey, Chai or any type of tea you like.
To be honest, they are good on its own but no cupcake is complete without frosting so on they go! The frosting is also infused with what else but Thai tea too. I think I might have went town on the frosting but since they are for Christmas, I think Santa would write off those extra calories on his naughty list. Do you think?
Ingredients:
125 g self-raising flour
100 g caster sugar
125 g unsalted butter
¼ tsp baking soda
Pinch of salt
2 eggs
150 ml milk
2 tbsp Thai tea leaves
2 tbsp Thai tea milk
I got this bag of Thai tea leaves from the Thai supermarket at Golden Mile Complex.
Frosting:
180 g unsalted butter
¼ tsp salt
300 g icing sugar
3 tbsp Thai tea milk
Makes 12 cupcakes
The line up.
Pour milk into a saucepan and add in Thai tea leaves.
Bring it to a boil and turn down the heat. Simmer for 4 mins.
Turn off heat and cover with lid for another 2 mins.
Strain the Thai tea milk and set aside to cool completely.
Place softened butter, caster sugar, baking soda, eggs and sifted flour in a mixing bowl and whisk at low speed for a few secs before increasing to medium speed for 1 min until combined.
Add in Thai tea milk and continue to mix at high speed for 30 secs.
Scoop the batter into a muffin tin lined with cupcake papers. I like to use two large spoons for this job.
Fill them about ¾ full and bake them in a preheated oven at 170°C/340°F for 20 mins or until a skewer inserted comes out clean.
Allow to cool completely on wire rack before frosting.
Frosting:
Whisk the softened butter and salt over high speed for 5 mins, until pale and fluffy.
In 2 batches, add in the icing sugar and whisk at medium speed until the mixture thickens.
Drizzle in the Thai tea milk and give it a final mix.
Fill the frosting into a piping bag fitted with a star tip. (I’m using Wilton 6B)
I like to secure the end of the tip before filling the bag to prevent the frosting from spilling out.
Pipe onto each cupcake and garnish with some sprinkles if desired.
They keep well in airtight containers at room temperature for up to 1 week.
- 125 g self-raising flour
- 100 g caster sugar
- 125 g unsalted butter
- ¼ tsp baking soda
- Pinch of salt
- 2 eggs
- 150 ml milk
- 2 tbsp Thai tea leaves
- 2 tbsp Thai tea milk
- Frosting:
- 180 g unsalted butter
- ¼ tsp salt
- 300 g icing sugar
- 3 tbsp Thai tea milk
- Pour milk into a saucepan and add in Thai tea leaves.
- Bring it to a boil and turn down the heat. Simmer for 4 mins.
- Turn off heat and cover with lid for another 2 mins.
- Strain the Thai tea milk and set aside to cool completely.
- Place softened butter, caster sugar, baking soda, eggs and sifted flour in a mixing bowl and whisk at low speed for a few secs before increasing to medium speed for 1 min until combined.
- Add in Thai tea milk and continue to mix at high speed for 30 secs.
- Scoop the batter into a muffin tin lined with cupcake papers. I like to use two large spoons for this job.
- Fill them about ¾ full and bake them in a preheated oven at 170°C/340°F for 20 mins or until a skewer inserted comes out clean.
- Allow to cool completely on wire rack before frosting.
- Frosting:
- Whisk the softened butter and salt over high speed for 5 mins, until pale and fluffy.
- In 2 batches, add in the icing sugar and whisk at medium speed until the mixture thickens.
- Drizzle in the Thai tea milk and give it a final mix.
- Fill the frosting into a piping bag fitted with a star tip. (I’m using Wilton 6B)
- Pipe onto each cupcake and garnish with some sprinkles if desired.
- They keep well in airtight containers at room temperature for up to 1 week.
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