This recipe infuses fluffy cupcakes with Thai milk tea. The popular bubble tea flavour is subtle and complemented perfectly by the sweet condensed milk buttercream frosting. We recommend consuming these delicious morsels the same day you make them, probably a given anyway.
2 cups whole milk
85g condensed milk
3 Tbsp. TeaMe Up Thai milk tea powder
375g cake flour (unsifted)
2½ tsp. baking powder
¾ tsp. salt
16 tbsp. (2 sticks) butter, room temperature
4 eggs, room temperature
1 tbsp. Vanilla
2 cups (4 sticks) butter, room temperature
500g condensed milk
2 tsp. Vanilla
1. Preheat the oven to 180C. Line muffin pan with cupcake liners.
2. Pour milk and condensed milk together in a medium saucepan. Whisk over medium heat until bubbling around the edges. Be sure to stir occasionally. Add TeaMe Up Thai Milk Tea powder then remove from heat. Cover the saucepan and let cool to room temperature.
3. Whisk together the flour, baking powder, and salt in a large bowl. Set aside.
4. Place your butter and sugar together in your electric mixer and turn to medium speed. This will cream up in roughly 5 minutes. Be sure to scrape down the sides. Once happy with the creaming, add one egg at a time. Make sure each egg is well mixed before adding the next. Finally, add the vanilla and make sure to scrape down the sides again.
5. Now reduce your electric mixer to low speed carefully mix in a third of the flour mixture. Once that’s finished mixing, add half of the milk mixture. Repeat with a second third of the flour mixture, the rest of the milk, then the rest of the flour. Make sure not to overmix as this will prevent the cupcakes from being fluffy.
6. Scrape down the sides once more with a rubber spatula and make sure everything is well incorporated.
7. Pour the batter into the cupcake liners prepared earlier till about ¾ full. Place into the oven and bake for 20 to 3- minutes. Check by poking a toothpick into the center of the cupcake, there should not be any batter on the toothpick.
8. Once ready, remove cupcakes from the muffin pan and let cool on a wire rack. Ensure cupcakes have cooled completely before frosting.
9. For the frosting: Beat the butter with an electric mixer until completely smooth, should take about 1-2 minutes. With the mixer on low speed, pour in the condensed milk and vanilla. Mix thoroughly.
10. Place the frosting tip at the outside edge of the cupcake. Move the frosting tip along the outside edge of the cupcake in a counter clockwise motion. Once you make a complete circle start your next circle on top of the one you have already done, making each circle smaller as you go up. End with a small flourish at the top of the cupcake.