*Adapted from here
I love me some delicious orange thai iced tea. So much in fact, that I make it quite regularly at home. When trying to come up with wacky cupcake flavors this one popped into my mind. It's based off a tried and true vanilla cupcake recipe, but is so much more delicious. It's very important to grind the tea finely for this, so that you don't feel like you're eating tea leaves! It's well worth the effort though. Also this recipe will make way more frosting than you need, you could probably halve this and have enough for your 12 cupcakes, but not enough to munch on throughout the week ;)
- 1/2 Cup Unsalted Butter
- 2/3 Cup White Sugar
- 1 Teaspoon Pure Almond Extract
- 2 Tablespoons Thai Iced Tea, ground in coffee grinder
- 1 1/2 all purpose Flour
- 1 1/2 Teaspoons Baking Soda
- 1/4 Teaspoon Salt
- 1/4 Cup Milk
- 1 stick unsalted butter
- 1 stick crisco
- 1/2 cup strong prepared thai iced tea
- Powdered Sugar as needed
- Set Oven to 350 F, line cupcake tin with 12 papers
- In mixer cream butter and sugar until light and fluffy
- Add eggs one at a time incorporating throughly
- Add Almond and Ground Tea
- Sift Together dry Ingredients
- With mixer on low speed, and dry mixture and milk alternating, making sure to scrape the bowl
- Divide batter evenly into 12 cups
- Bake until just set and toothpick comes out clean, do not over bake! Should take between 17-20 minutes
- Let cupcakes completely cool before icing
- To make icing combine everything but powdered sugar in mixer
- Combine throughly
- Add powdered sugar until desired consistency is reached
- Pipe onto cakes
Makes about 12
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