Comments on: Recipe: The Thai Ice Tea Cupcake Experiment #0001

By: dayment

dayment — Mon, 16 May 2005 19:50:00 +0000

*Anxiously awaiting* the horchata cupcake recipe!
This one sounds good too!!

By: Anonymous

Anonymous — Sat, 21 May 2005 02:12:00 +0000

You might want to try bottled Thai iced tea instead of brewing your own or the instant. I find those don’t really taste like the real Thai iced tea and the bottled kind generally does. You can find it at (duh) Thai grocery stores or some Asian food stores. It’s good stuff. Most Thai restaurants use the bottled stuff.

By: chockylit

chockylit — Sat, 21 May 2005 21:10:00 +0000

Thanks for the tip. I was in a Thai grocery, but no sign of the bottled stuff. I will check around at some others.

By: kate

kate — Mon, 23 May 2005 03:37:00 +0000

hmmm… any change this could be slightly modified to taste like the thai iced coffee instead of tea? my guy loves that stuff.

By: Anonymous

Anonymous — Tue, 24 May 2005 15:25:00 +0000

I have a recipe for Earl Gray Tea wafers which uses both brewed tea and tea leaves ground with the sugar for flavor. I’ve never tried the recipe, though I’ve been tempted. Perhaps a similar method of flavoring your cupcakes would work.

I also use espresso powder (Medaglia D’Oro) in baking. Perhaps the powder for the instant Thai tea would also work as a flavoring ingredient, just added to the dry ingredients, or reconstituted with a small amount of water, or whatever liquid the recipe calls for.

By: shawna

shawna — Tue, 24 May 2005 17:40:00 +0000

How about that Davinci Spiced Chai syrup concentrate? You might be able to get some great flavor without adding a ton of moisture. You could probably use it as a substitute for vanilla extract?

By: chockylit

chockylit — Fri, 27 May 2005 00:29:00 +0000

I got Thai Ice Tea ice cream at Mitchell’s this past weekend… It was good, but not so thai-ice-tea-y. I thought to ask them their secret, but think against it. I am going to try to find the bottled stuff (I hope its unsweetened as I need to control the sweetness) and try brewing it and crushing the leaves.

The powdered stuff (pre-sweetened) is unnatural…

About thai ice coffee — the coffee flavor would be relatively easy as good espresso powder products exist, but I still need to figure out the sweetened condensed mill frosting that would sit atop said cupcake.

Haven’t tried earl grey, chai, or green tea cupcakes… maybe some day.

By: Anonymous

Anonymous — Fri, 27 May 2005 03:54:00 +0000

thanks for the inspiration! I tried your recipe and doubled the tea mix in the cake and I made a frosting with 4 packets of tea mix. You could definitely taste the Thai iced tea flavor, but it still was not reeeeally potent. I also made a white frosting/topping that I layered on top of the orange one that had a pretty strong flavor of condensed milk. That made it look like the real drink, too.

By: chockylit

chockylit — Fri, 27 May 2005 17:15:00 +0000

How did you make the condensed milk frosting? Was it just a buttercream with condensed milk? Or something else? (I plan to try this soon…)

By: Arif

Arif — Thu, 08 Sep 2005 08:49:00 +0000

Hi Chockylit,

Thai ice tea has palm sugar syrup in it. Palm sugar is dark brown, tastes like caramel and molasses, and is available at most Asian grocery stores. Perhaps you could include palm sugar as part of your ingredients next time round?

By: chockylit

chockylit — Thu, 08 Sep 2005 17:14:00 +0000

Ah! Of course, I have palm sugar in my pantry. I use it for curries. Duh. I need to work on this recipe again soon.

By: Anonymous

Anonymous — Tue, 08 Nov 2005 08:27:00 +0000

I was looking for cupcake recipes for my daughters 4th bday and came across your blog. You do some amazing stuff!! I wanted to try out the cream cheese frosting in the Thai iced tea cupcake but with out the Thai iced tea flavor. Do I just leave that ingredient out??

By: chockylit

chockylit — Tue, 08 Nov 2005 15:29:00 +0000

Actually, I have since refined the recipe. Try this one instead:

Basic Cream Cheese Frosting

12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4-5 cups sifted powdered sugar
1 teaspoon vanilla extract

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 4 cups of the sugar and beat until combined
5. add vanilla and beat until combined
6. add more sugar until you get to the consistency and sweetness you like

Thanks!

By: Tami

Tami — Thu, 13 Apr 2006 05:24:00 +0000

I am going to try this recipe I love Thai Ice Tea and cupcakes so it is perfect for me. I have a link to your blog on my blog cheftami because I like your blog alot. If you have a chance visit my blog http://cheftami.blogspot.com/

By: aom

aom — Wed, 30 Jan 2008 13:54:36 +0000

leaving in tea sip for a while would let the flavor stay longer i think

By: taliagal

taliagal — Fri, 18 Apr 2008 03:33:19 +0000

maybe you can use green tea soy milk instead of regular milk for more green tea flavor

By: Addie

Addie — Thu, 22 May 2008 02:22:15 +0000

The cupcakes as they are with the cream cheese frosting are delicious! I made them recently for a party and everyone loved them!!! Tasty, but I’ve been wanting to try the recipe with the bottled stuff. I found some authentic bottled Thai tea at the Japanese shop “Genki” in SF. How would you suggest incorporating it into the cupcake and frosting recipes?