Make Thai Iced Tea Cupcakes And Eat Tea For Breakfast – a delicious recipe with unsalted butter, sugar, eggs, flour, salt, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 275u00b0F.
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
Combine flour, baking powder, and salt in a large bowl. Set aside.
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
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
Scoop the batter into the cupcake tray using a cupcake liner. Bake 15-20 minutes.
7
Let the cupcakes cool on wire rack.
728
kcal
Calories
12
g
Fat
135
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: ½ tablespoons unsalted butter, softened, 1 1/3 cup sugar, 3 eggs, 2 3/4 cup all-purpose flour, and more.
Yes, Make Thai Iced Tea Cupcakes And Eat Tea For Breakfast falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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