Make Thai Iced Tea Cupcakes And Eat Tea For Breakfast

1. 1

   Preheat oven to 275u00b0F.

2. 2

   Add the tea leaves to room temperature milk and allow it to seep for 10 minutes. Pour through a sieve, coffee filter, or tea screen to strain out the tea leaves.

3. 3

   Combine flour, baking powder, and salt in a large bowl. Set aside.

4. 4

   Using an electric mixer-either stand or handheld-on medium speed, cream the butter and sugar until light and fluffy, about 4-6 minutes. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

5. 5

   Alternate adding the dry and Thai tea milk into the mixer. Scrape down the sides of the bowl to ensure that batter is evenly mixed.

6. 6

   Scoop the batter into the cupcake tray using a cupcake liner. Bake 15-20 minutes.

7. 7

   Let the cupcakes cool on wire rack.

* Per serving · 4 servings · Values may vary.