Thai Tea Cupcakes

Over a year ago, I attempted to make a cupcake with a creamy Thai tea filling. The filling turned out to be a disaster so I was left with a regular cupcake with some Thai tea frosting. I said I would try making them again, but I hadn’t until now. It’s not the same cupcake; instead of a creamy tea filling, I decided to flavor the cake itself with Thai tea. I used CurrySimple’s Thai tea syrup just like last time, and I based the recipe off Cook’s Illustrated recipe for yellow cupcakes. I wanted a moist cupcake to make up for omitting the creamy filling.

The main reason I wanted to get the Thai tea cupcake right is because I’m Thai. (How my best friend of 10 years thought I was Taiwanese is beyond me) Now, that may be a silly reason, but really, I like to use food to blend together the different cultures I belong to. I grew up eating a variety of both Thai and American desserts, so now I’m trying to come up with combinations that work. Hopefully, Thai tea cupcakes are just the beginning.

Thai Tea Cupcakes
adapted from Cook’s Illustrated

Thai Tea Cream Cheese Frosting
from previous post

Ingredients:
1 1/2 cups flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
8 tablespoons unsalted butter, room temperature
1/2 cup sour cream
1 large egg, room temperature
2 large egg yolks, room temperature
1/4 cup Thai tea syrup

Directions:
1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line mini muffin pan with paper.
2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment.
3. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
4. Spoon batter evenly among cups. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes.
5. Use skewer or paring knife to lift cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature, about 45 minutes.
6. Pipe Thai tea frosting onto cupcakes and keep refrigerated until ready to serve.

Happy Independence Day!

Here’s a cupcake to celebrate our nation’s independence! I’m heading down to DC now (I’m late, I should have left an hour ago) for my brother’s wedding, and coincidentally, they’re having a red and blue theme. Oh my patriotic brother.

Well I hope everyone has a safe and happy weekend! Enjoy all the bbq’s, fireworks, and whatever else you celebrate with!