D'Open Kitchen

COOKING FOR THE SOUL

Thai Milk Tea Cupcakes

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Get ready for a flavor-packed joyride with my Thai Milk Tea Cupcakes recipe! These little delights are like a taste of Thailand in every bite – a total flavor explosion that's gonna make your taste buds dance.

Imagine fluffy cupcakes infused with that iconic Thai milk tea goodness. Yeah, that's what we're talkin' about! The aroma alone will take you on a mini-vacay to the streets of Bangkok. And let's not forget that creamy, dreamy frosting – it's like a sweet Thai tea hug for your cupcake.

So, whether you're craving a mini escape or just wanna surprise your taste buds, whip up these Thai Milk Tea Cupcakes. They're not your ordinary cupcakes; they're a taste adventure that'll have you saying, "Who needs a plane ticket when you've got these cupcakes?!"

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Prep Time 15

Cook Time 30

Course Dessert

Cuisine Thai

Ingredients

1 cup whole milk
2 tbsp condensed milk
36 g Thai iced tea leaves
175 g flour
1.25 tsp baking powder
pinch of salt
115 g butter room temperature
150 g sugar
2 eggs room temperature
1 Tsp. vanilla

Instructions

Preheat oven to 175C. Prepare liners/cups.
Heat milk and condensed milk over medium or medium-high heat until scalded – steaming with bubbles forming around the edge – stirring occasionally (Make sure not to burn the mix!). Add the tea mix, remove from heat, cover, and let sit 10 minutes.
Pour through a sieve, coffee filter, or tea screen to strain out the tea. Let the mixture cool to somewhere between room temperature, using the refrigerator or freezer to cool down quickly if necessary.
Whisk together the flour, baking powder, and salt in a large bowl. Set aside.
Using an electric mixer (stand or handheld) on medium speed, cream together the butter and sugar until light and fluffy (4-6 minutes). Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Beat in the vanilla. Scrape down the beaters and the sides of the bowl as needed.
Folded in the flour and milk (alternate, starting with flour), by hand.
Pour the batter into the prepared pan(s), filling cupcake cups about 2/3 full. Bake 20-30 minutes.
Let the cakes cool on wire rack.

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.