Japanese · Dessert
Milk Tea Cupcakes
A Japanese-style milk tea cupcake built on a tender black-tea-infused sponge, finished with a whipped cream cheese frosting flavoured with the same steeped tea for a true milk-tea echo in every bite.
$1
20 minsPrep
19 minsCook
54 minsTotal
MediumLevel
Nutrition per serving
407Calories
5.8gProtein
26gFat
37.5gCarbs
19.6gSugar
0.4gFiber
371mgSodium
123mgChol
15.4gSat Fat
113mgPotassium
73mgCalcium
1.3mgIron
0.3mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Japanese Ramune Beer
local
Milk Tea (Houjicha)
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 170°C and line 2 holes of a 6-hole muffin tin with paper cases, filling the remaining 4 holes halfway with water.
2
Steep 2 black tea bags in the 28g hot whole milk for 5 minutes, then strain firmly and cool to room temperature; reserve a teaspoon of the steeped milk separately for the frosting.
3
Sift the cake flour, baking powder and salt together into a bowl.
4
Cream the softened butter and sugar together with a hand mixer for 2-3 minutes until pale and fluffy.
5
Beat in the egg a little at a time, then add the vanilla extract and the cooled steeped tea-milk, mixing until just combined.
6
Fold in the sifted flour mixture in two additions until just smooth, taking care not to overmix.
7
Divide the batter evenly between the 2 lined holes and bake for 18-20 minutes until a skewer inserted in the centre comes out clean.
8
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack and cool completely before frosting.
9
For the frosting, beat the cream cheese until smooth, then add the whipped cream, condensed milk and reserved tea-milk, whipping to soft stiff peaks.
10
Pipe the milk tea frosting onto the cooled cupcakes and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g Cake Flour, sifted
- 30g30g Sugar White
- 2g2g Baking Powder
- 25g25g Butter, softened
- 28g28g Egg, lightly beaten
- 28g28g Whole Milk, steeped with black tea, strained
- 2g2g Vanilla Extract
- 0.5g0.5g Salt
- 35g35g Heavy Cream, whipped to soft peaks with steeped tea reduction, 1
- 30g30g Cream Cheese, softened, beaten into frosting, 1
- 10g10g Condensed Milk, beaten into frosting, 1
