Method

1. Pre-heat oven at 175°C for 20 mins.
2. Mix unsalted butter at room temperature, white sugar and brown sugar.
3. Mix the mixture well till texture is consistent.
4. Whisk 3 eggs until the yolks and whites are blended. Slowly mix into the mixture.
5. Add the vanilla essence. Mix slowly.
6. Sift in plain flour, baking powder, bicarbonate soda and salt. Slowly mix into the mixture bit by bit to form the batter.
7. Use 4 tbsp of hot water and dissolve the Teh Tarik powder. The consistency should be smooth peanut butter-like.
8. Add Teh Tarik mixture into the batter bit by bit and mix.
9. Use the mixer and set to low speed for 1 min, and then on high speed for 5 – 7 mins.
10. Pour mixture into cupcake cases and bake for 20 mins.
11. Leave cupcakes to cool.

Icing

1. In a large bowl, use a mixer to whip butter and vegetable shortening for 3 – 4 mins till it’s light and fluffy.
2. Add the vanilla extract and beat for 1 min.
3. 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.
4. Transfer the icing to a piping bag with a nozzle of choice.
5. Ensure the cupcakes are cooled down before piping.