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Teh Tarik Cupcakes

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Level

moderate

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Cooking

20 min

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Preparation

25 min

Ingredients

Servings

12
Eggs
3
Unsalted Butter
room temperature
115 g
Teh Tarik 3-in-1 mix
approximately 2 sachets
80 g
Plain flour
1 cup
Bicarbonate Of Soda
1⁄4 tsp
Baking Powder
1⁄3 tsp
Vanilla Essence
1 tsp
White Sugar
1⁄2 cup
Brown Sugar
1⁄2 cup
Salt
optional
1 pinch
Water
hot
1⁄4 cup
Icing
Vegetable Shortening
115 g
Sweetened Condensed Milk
200 g
Unsalted Butter
softened
225 g
Vanilla Extract
2 tsp

How to cook

Prepare the teh tarik

  • Use hot water and dissolve the Teh Tarik powder. The consistency should be smooth peanut butter-like.

Prepare cake batter

  • Using an electric whisk beat softened butter and sugar together until pale and fluffy.
  • Then whisk in eggs, one at a time, scraping down the sides of the bowl after each addition.
  • Add vanilla essence, and sift in plain flour, baking powder, bicarbonate soda and salt.
  • Whisk until just combined.
  • Add Teh Tarik mixture into the batter bit by bit and mix.
  • Set to low speed for 1 min, and then on high speed for 5-7 mins.
  • Spoon the mixture into the cupcake cases.

Start baking

  • Pre-heat the oven to 175°C.
  • Bake for 20 mins until golden brown.
  • Leave cupcakes to cool.

Prepare icing

  • In a large bowl, use a mixer to whip butter and vegetable shortening for 3-4 mins till it’s light and fluffy.
  • Add the vanilla extract and beat for 1 min.
  • Add the condensed milk to the mixture and whip for 1 min. Do not beat too much to avoid introducing air into the final frosting.
  • Transfer the icing to a piping bag with a nozzle of choice.
  • Ensure the cupcakes are cooled down before piping.
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