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How many among you will raise hands when I would say “who else is crazy about Thai Iced Tea Cupcakes”? I guess everyone. And there is a huge reason behind the fact why most of the food junkies across the globe are just mad about this amazing luscious beverage- oh sorry; I guess that’s more than just a typical iced tea.

If you are in quest of complete details related to its recipe, ingredients or cooking methods, here we are with a post that contains everything you want to know about Thai Iced Tea Cupcake recipes.

So here we go

With the growing demands of taste buds, the erstwhile Thai Iced Tea seems to have made a lot of variations in its recipe with different flavors, taste and textures. However, the one we are going to introduce here is somewhat reallya stands out.

When you are in Thailand, you can’t pull yourself away from the Thai Iced Milk Tea that blends up the different types of spices. The marvelous drink tastes a little too sweet, but yet too perfect since all comes together in the drink.

Recipe for Thai Iced Tea Cupcake with Condensed Milk Buttercream

Though Thai Iced Tea is alone enough to impress your taste buds, but when added to the generous amount of condense milk buttercream, they taste really awesome.

The ingredients to be used:-

Thai Tea Cupcakes

The ingredients are sufficient to make 24 cupcakes. Bake for approx 15 minutes at 350°

• 2 cups whole milk
• 1/4 cup condensed milk
• 2 1/2 tsp. Baking soda
• 1/2 tsp salt
• 3/4 cup Thai Iced Tea mix
• 2 1/4 cups cake flour
• 2 sticks unsalted butter, room temp
• 1 3/4 c. Sugar
• 4 eggs, room temp
• 1/2 tsb vanilla extract
• 2 1/2 sticks unsalted butter, room temp
• 1/4 block cream cheese
• 3 cups powdered sugar

Cooking Directions:-

Directions:

• Take a small sauce pot or pan and combine the whole condensed milk along with the Thai mixed tea. Mix it till it becomes sour and stir sporadically.
• Take it out from the heat and cover with a lid. Let it dribble it for at least 10 minutes. Filter the mixture through a fine sieve and let it cool. Use only 1/2 a cup mixture of Thai Tea Milk.
• Fluff up the baking flours, salt and baking powder together in a bowl and keep it aside for further use.
• Bring in now the stand mixer fitted with the paddle attachment, cream together butter and sugar until fluffy
• Add eggs, one at a time and beat them until they are fully incorporated and then add in vanilla
• To the stand mixture, add in the flour and Thai Tea Milk mixture, start and end it with the flour only
• Put it into the lined cupcake liners and scoop batter. Bake around 15 minutes until done. Cool it fully before frosting

Ingredients for Thai Tea Frosting

• 1/4 block full fat cream cheese, room temp
• 2 1/2 sticks unsalted butter, room temp
• 1 tsp vanilla
• 3 cup powdered sugar
• 1/2 cup Thai Tea and milk mixture

Ingredient for Milk mixture and Thai Tea

• 3/4 cup condensed milk
• 1/4 cup whole milk
• 1 tbsp Thai Iced Tea mix

Cooking methods

• Get a saucepan or pot and combine the two milks along with loose Thai Tea and stir it occasionally until the mixture seethes (not boils for 8-10 minutes
• Take it out from the heat and cover with a lid. Let it dribble it for at least 10 minutes
• Filter the tea through a small sieve since the boiling and straining will reduce the liquid by almost half, you need to have only a ½ cup and let the mixture cool to the room temperature
• On a medium heat, in stand mixture, put on the cream butter, cream cheese together until it gets fluffy
• Now, add in the Thai Tea along with milk mixture and mash them nicely
• At a time, add 1/2 a cup powdered sugar and beat
• Then add vanilla and beat till it’s fully incorporated
• Pipe onto the cupcakes

They will come out wonderfully and ready to serve to your guest who are keenly waiting for the lip smacking Thai Tea Cupcakes.