Milk Tea Cupcakes
Fluffy, buttery cupcakes infused with a rich homemade milk tea reduction.
Story
These cupcakes capture the comforting essence of milk tea in a bite-sized form. By steeping black tea in cream and butter, you create a moist crumb that pairs perfectly with a light honey glaze or simply enjoyed on its own.
Ingredients
Black tea leaves (or 2 tea bags)
1 tbsp
Boiling water
60 ml
Heavy cream
60 ml
Unsalted butter, softened
100 g
Granulated sugar
80 g
Honey
20 g
Large eggs
2
All-purpose flour
150 g
Baking powder
1 tsp
Instructions
1
Prepare the Milk Tea Reduction
Steep the black tea leaves in boiling water. Add the heavy cream to the hot tea mixture and let it infuse for a few minutes. Strain the liquid to remove the tea leaves, then set the concentrated milk tea aside to cool slightly.
2
Cream Butter and Sweeteners
In a mixing bowl, beat the softened butter until creamy. Add the granulated sugar and honey, continuing to whip the mixture until it becomes pale and fluffy.
3
Incorporate Eggs and Dry Ingredients
Add the eggs one at a time, beating well after each addition to ensure full emulsion. Fold in the sifted flour and baking powder. Finally, gently mix in the cooled milk tea reduction until a smooth batter forms.
4
Bake the Cupcakes
Spoon or pipe the batter into paper liners, filling them about two-thirds full. Bake in a preheated oven at 175°C (350°F) for approximately 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
