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Wednesday, September 30, 2009

Thai ice tea cupcakes

I'm far behind on dinner blogs, but life kind of got in the way last week. I really should update tonight with a dinner, but I just made some Thai iced tea cupcakes for Vivian's birthday (yesterday) and Aaron's birthday (tomorrow). And anyone who knows me, knows I love to eat and to talk about cupcakes. So the dinner post will have to wait.

Cupcakes are one of my absolute favorite things. When my husband and I first started dating, he took me to Sprinkles for their Christmas cupcakes. While we were still living in Dallas, he'd often surprise me with Sprinkles cupcakes. I think I like baking cupcakes almost as much as I like eating them. I've made some rich and sinful green tea cupcakes before, but I've never tried Thai ice tea cupcakes. I was inspired when I saw Thai ice tea cupcakes on Chockylit's blog. (I really wish she'd reopen it! I was so sad when she closed the blog.) I looked at both of her recipes for her cupcakes, and adapted them. The frosting I took straight from her blog with no adaptations.

(Slight tangent: If you have a chance to browse Chockylit's recipes, I really recommend you do so! Chockylit is my cupcake inspiration! She has some creative recipes, and is always available to email back and forth about cupcake ideas. She once helped me in my search for the perfect fondant to fill Cadbury cream egg inspired cupcakes.)

Thai ice tea cupcakes


1 stick butter, to room temperature
1 cup sugar
2 packets instant thai ice tea with creamer and sugar in the mix
1 large egg, beaten
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
2 large egg whites


Step 1: Beat butter with a mixer on high speed.

Step 2: Add sugar and thai ice tea mix. Beat for 2 to 3 minutes.

Step 3: Add egg, and mix for another minute.

Step 4: Sift together flour, baking powder, and salt.

Step 5: In a small bowl, whisk together the milk and vanilla.

Step 6: Slowly add flour mixture and milk mixture to the mixing bowl with the butter and sugar. Alternate between adding the flour mix and the milk mix.

Step 7: In a clean bowl, beat egg whites until they form soft peaks. Fold egg whites into the cake batter, until incorporated.

Step 8: Scoop batter into cupcake pans.

Step 9: Bake in 350 degree oven for about 20 minutes. Remove from oven, and let cool. Then ice with sweetened condensed milk frosting.

Sweetened Condensed Milk Buttercream Frosting
recipe by chockylit


1 stick butter
7 oz sweetened condensed milk
1-1/2 cups confectioner’s sugar


Step 1: soften butter in the mixer on high speed

Step 2: sift confectioner’s sugar

Step 3: add sweetened condensed milk and about a half of the sugar to the butter and beat until combined

Step 4: add remaining confectioner’s sugar in stages until desired consistency is achieved

The cupcakes have only a slight Thai ice tea flavor, but are still very delicious. They have a really nice moist crumb, and aren't too sweet. The frosting is sinfully sweet. A little goes a long way. Although my frosting is very thin, I decided to only add 1-1/4 cups of powdered sugar. I thought the frosting would be too sweet with more sugar. After tasting the frosting with the cupcakes, I'm really glad I decided to stop adding sugar. They are very, very sweet and rich. Delicious!

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