Thai Ice Tea Cupcake 35

Cupcakes
makes 24 cupcakes
350 degree oven

INGREDIENTS

1 stick butter
1-1/4 cups sugar
2 packets instant thai ice tea
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
4 large egg whites
INSTRUCTIONS

1. soften butter in the mixer on high speed
2. mix instant thai ice tea powder and sugar together
3. drizzle the sugar mixture in with the butter and beat until light and fluffy, about 2-3 minutes
4. sift flour, baking powder, and salt together
5. mix the milk and vanilla together
6. add the flour mixture and milk mixture to the butter/sugar in 3 parts alternating between flour and milk and beating well after each addition
7. set aside incorporated mixture
8. in a clean mixer bowl, beat egg whites until soft peaks form
9. fold egg whites into cake batter until incorporated
10. scoop batter into the prepared cupcake pans
11. bake in the 350 degree oven for approximately 20 minutes or until a cake tester comes out clean

Frosting

INGREDIENTS

1 stick butter
2 8oz packages of cream cheese
1 packet instant thai ice tea
2 tablespoons hot water
4 cups confectioner's sugar

INSTRUCTIONS

1. soften butter in the mixer on high speed
2. add cream cheese and beat until combined
3. sift confectioner's sugar
4. dissolve thai ice tea powder in 2 tablespoon of hot water
5. add about half of the confectioner's sugar and the thai ice tea to the butter/cream cheese mixture and beat on high speed to combine
6. add remaining confectioner's sugar in stages until desired consistency and sweetness is achieved

Assembly

1. transfer a tablespoon of frosting onto each cooled cupcake
2. smooth out with a small pallet knife
(optional) 3. drizzle sweetened condensed milk on top of each frosted cupcake

Copyright from http://chockylit.blogspot.com/2005/05/recipe-thai-ice-tea-cupcake-experiment.html