I really, really want a solid Thai Tea cupcake recipe. I have been playing around with just about every product I could get my hands on and trying a variety of recipes and approaches. Getting the Thai tea flavor in the baked good was just not working. While the cake tasted fine… in most cases ended up tasting like corn and not Thai tea.
I finally decided to skip the flavor in the cake and focus it in the filling and frosting. I also used yet another new product and this one is my favorite so far. I made Thai Ice Tea per the directions and the result is most definitely whatever I am being served in San Francisco Thai restaurants… the Thai Tea flavor I am accustomed to and love.
These cupcakes tasted luscious – no funky after tastes, no cloying sweetness. The cake is the not-too-sweet balance to the creamy sweetness of the filling and frosting. We tried these soon after assembly and they just sort of burst into a creamy mass. I think with some time in the refrigerator the flavors will deepen, the filling will become one with the cake, and the experience should be equally as good, perhaps a little better, and definitely a bit neater.
I don’t know if this is the end of my search, but I am definitely pleased with what transpired today.
15 regular cupcakes / 350 degree oven
1/2 cup (1 stick) 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. Clean mixer bowl well and dry thoroughly.
8. Whip egg whites until soft peaks form.
9. 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.
10. Scoop into cupcake papers about two thirds full.
11. Bake for 20-25 minutes until a cake tester comes out clean.
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 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.
Note: You will have extra filling. I decided against splitting the recipe in half as it uses the 4 egg yolks for the 4 whites in the cake recipe. If you don’t want extra, try cutting the recipe in half.
Thai Tea Cream Cheese Frosting
1/4 cup (1/2 stick) unsalted butter, room temperature
1 8-ounce package Phili cream cheese
1/4 cup + 2 tablespoons 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.