Spiced Teh Tarik Cupcakes

Teh Tarik is a frothy local milk tea that brings back fond memories of my childhood days. Home was near Jalan Sultan area when I was young. There were quite a number of stalls selling this and I was always amazed at how the uncles were able to 'stretch' and 'transfer' the tea from one glass to another without any spills! My dad would frequent these stalls for tea break and I would be ever so thrilled whenever I ended up with foamy tea on my mouth.

I was drinking a cup of instant teh tarik when the idea hit me to try making cupcake out of this! So the experiment started and I'm super glad that the result was very well received as the cupcake was very fragrant, soft and fluffy. I spiced it up by adding some cinnamon and nutmeg powder and my kitchen smelled so wonderful!

The frosting is totally optional. Feel free to have that if you want it to look pretty. I normally omit the frosting as my hubby and girl do not fancy them. These cuppies are good on its own. :)

I am  dedicating this creation to my late father. I'm sure he'll enjoy this very much together with a cuppa teh tarik.

I am also very honored that this recipe has been featured in The Sunday Times' Singapore Cooks on 17 May 2015. 

Spiced Teh Tarik Cupcakes

makes 12-15

Ingredients:

For the Cupcake

100ml milk

1 sachet Teh Tarik

170g cake flour

1 1/2 tsp baking powder

1/2 tsp cinnamon powder

1/2 tsp grounded nutmeg powder

120g unsalted butter, room temperature

70g brown sugar

2 eggs

1 tsp vanilla extract

1/4 tsp salt

For the Frosting/Topping (optional)

200g non-dairy whipped cream (I used Phoon Huat's Topping cream)

1 tbspn hot water
2 tsp gelatine powder

2 tbspn sugar

1/2 cinnamon powder

Method:

For the Cupcake 

1. Preheat oven to 180C.

2. Warm the milk and dissolve the sachet of teh tarik to the warm milk. Set aside.

3. Sieve the flour, baking powder, cinnamon powder and nutmeg powder. Set aside.

4. Cream the butter and brown sugar till pale, light and fluffy.

 

5. Beat in eggs, one at a time.

6. Add in salt and vanilla extract. Beat until well incorporated.

7. Beat in 1/3 of the flour mixture, followed by 1/2 the tea mixture. Mix till just combined. Continue alternating the addition until the last 1/3 flour mixture is added. Beat till just combined but do not overmix.

 

 

8. Scoop cake batter into cupcake holder till 3/4 full. Tap the cupcake case gently to level the batter.

9. Bake at preheated oven at 180C for 22 minutes or until an inserted skewer comes out clean.

10. Remove from oven and let the cupcake stand in the tray for about 5-10 minutes.

11. Remove from tray and place on a wire rack to cool.

For the Frosting/Topping (optional)

12. In a small bowl, sprinkle the gelatine powder over 1 tbpsn hot water. Let it sit for about a few minutes for the gelatine to bloom. After about 3-4 minutes, stir to make sure the gelatine powder is dissolved in the water. Set aside.

13. Whisk the whipping cream in a cold mixing bowl at high speed until peaks form. Add in the gelatine mixture and continue to whisk for about 1-2 minute till well mixed. 

14. Put whipped cream into piping bag and pipe rosettes on the cupcake. 

15. In a small container, mix sugar and cinnamon powder to make cinnamon sugar and sprinkle over the rosettes if desired.

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.

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