I’m a big fan of chockylit‘s cupcakeblog, and this was my first attempt at making her Thai Tea cupcakes. Unfortunately, they didn’t turn out my first time. I messed up the very essence of the cupcake, the thai tea filling, so I went ahead and omitted the filling. Which is why I called them faux–thai tea cupcakes. Lesson learned: take your time! I started baking late at night, and while I was testing the cupcakes to see if they were ready to come out, I let the creamy filling burn on the stove.
There will be a next attempt, I promise.
Thai Tea Cupcakes
1/2 cup unsalted butter, room temperature
1-1/2 cups sugar
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup evaporated milk
1 teaspoon vanilla
4 large egg whites
1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Whisk together flour, baking powder, baking soda, and salt in a bowl.
4. Measure out vanilla and milk together.
5. Add about a third of the flour to the butter/sugar mixture and beat to combine.
6. Add about one half the milk mixture and beat until combined.
7. Repeat above, alternating flour and milk and ending with the flour mixture. Transfer to a bowl.
8. Clean mixer bowl well and dry thoroughly.
9. Whip egg whites until soft peaks form.
10. Mix in about a half cup of egg whites in to the batter, then fold the batter into the egg whites, gently until all egg whites streaks are gone.
11. Scoop into cupcake papers about two thirds full.
12. Bake for 20-25 minutes at 350 degrees until a toothpick comes out clean. Makes about 15 regular cupcakes.
Thai Tea Creamy Filling
3/4 cup sugar
6 tablespoons all-purpose flour
1/8 teaspoon salt
1-3/4 cups milk
1/4 cup CurrySimple Thai Tea syrup
4 large egg yolks
1. In a small bowl, whisk egg yolks and set aside.
2. In a medium bowl, mix sugar, flour, and salt together and set aside.
3. In a small saucepan, bring milk and Thai Tea syrup to simmer over medium-low heat.
4. Pour about a half cup of the milk over the dry mixture and mix to combine.
5. Transfer back into the pan and continue cooking over medium-low heat, stirring constantly, until mixture thickens. About 5 minutes.
6. Slowly add a small amount of the hot mixture to the eggs and mix to combine. Transfer back into the pan and continue cooking over medium-low heat, stirring constantly for 3 minutes.
7. Transfer to a bowl, let cool for 10 minutes. Then cover with plastic wrap and refrigerate until cool.
Thai Tea Cream Cheese Frosting
1/4 cup unsalted butter, room temperature
1 8-ounce package Phili cream cheese
1/4 cup + 2 tablespoons CurrySimple Thai Tea syrup
4 cups powdered sugar, sifted
1. Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours.
2. Sift powdered sugar into a bowl or onto parchment.
3. Beat butter and cheese at medium speed until creamy.
4. Add half of the sugar and 1/4 cup of Thai tea syrup. Beat until combined.
5. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like. Add more syrup to get to the flavor you want. I added 2 more tablespoons.
1. Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
2. Fill the cavity with a teaspoon of cream filling.
3. Replace the top of the cone.
4. Frost then sprinkle with crushed Thai tea leaves.