Milk Tea Cupcakes
I love iced milk tea, who would have thought a creamy tea served ice cold would be the most refreshing drink, no matter the weather. It’s something I crave so often that instead of being on the hunt at tea shops, I’ve started making it at home.
Loose leaf tea works best because you can control the amount of flavor you want to infuse into the milk. It can be a little messy but the flavor is the pay off!
Black tea infused with rose is a lovely pairing and the flavor seems to work perfectly for baking. These cupcakes have a soft crumb and the subtle hint of milk tea matches perfectly with the creamy, light mascarpone frosting. A cupcake and tea, there’s no better way to spend and afternoon.
Milk Tea Cupcakes
Ingredients:
1 cup whole milk
2 Tablespoons black tea
3/4 cup (1-1/2 sticks) unsalted butter
2 cups sugar
3 eggs
1 teaspoon vanilla
2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
Instructions:
Preheat the oven to 350 degrees. Prep a cupcake pan with liners.
In a small saucepan, warm the milk – careful not to scald it. Take it off the heat and put the loose tea in an infuser and let the tea steep in the hot milk. Set aside. You want this good and overly saturated so that the cupcake will get the full flavor of the tea.
In a medium bowl whisk together the dry ingredients: cake flour, baking powder and salt. Set aside.
In the bowl of an electric mixer cream the butter and the sugar until combined. Add the eggs one at a time, and then the vanilla.
Alternate the dry ingredients with the tea infused milk until the batter is smooth. Divide the batter equally into the liners.
Bake for 14-16 minutes depending on your oven, checking with a toothpick. Let cool on a wire rack.
Once the cupcakes are cooled, top with the mascarpone frosting to serve.
These were SO GOOD! Decadent yet light!
These were soooooo good. A perfect pairing to old man mochi. hahaha
Omg! I love milk tea AND cupcakes– putting them together sounds brilliant!
What sort of tea might you recommend as a substitute for the Royal T tea?
I work in a tea room, and am privileged to have many excellent loose teas available for me to purchase at a fabulous employee-discounted price. Three or four of my favourite “cupcake” teas (can be used in either the cupcake, the frosting, or both) are: Earl Grey with Lavender, Rooibos Spiced Chai, Jasmine Phoenix Pearl, and Cinnamon Orange Spice.
I can’t wait to give your recipe a try! 😀
I have to agree with Grace – a Rooibos is great!
I am thinking of making a Gluten-Free version, do you have any tips? I can’t wait to try these!!
@Denise Hm. No tips…good luck?
Does the cake cake flour need to be sifted, and then measured, or measured, and then sifted, or not sifted at all? Thanks!
I am so excited to try this recipe. It sounds absolutely delicious! I was wondering what other kinds of frosting would be good with this cupcake. I need a frosting that can hold up for several hours. Thanks!
Sounds awesome~ I am going to try it with my favorite tea from a local tea place! It’s a nice fruity blend of passion fruit, Pomegranate and vanilla! <3