Cake
2 3/4 cups cake flour
1 1/4 cup brewed thai tea, at room temperature (brew with twice the amount of recommended tea and the optional whole star anise)
6 large egg whites (3/4 cup), at room temperature
1 teaspoon star anise extract
1 teaspoon vanilla extract
1/2 teaspoon cardamom
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
Glaze (optional)
1/4 cup thai tea, at room temperature
Option 1: Buttercream Frosting
3 cups confections sugar
1 stick unsalted butter, at room temperature
1 teaspoon star anise extract
2 tablespoons thai tea, at room temperature
a dash of cardamom
Option 2: Condensed Milk Icing (from Martha Stewart)
4 tablespoons unsalted butter, room temperature
7 ounces of sweetened condensed milk
dash of course salt
3/4 cups confectionery sugar, sifted
Preheat oven to 350. Line 24 cupcake tins. Set rack in middle position.
Pour cooled tea, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
Add 1/2 of tea mixture to crumbs and beat at medium-high speed for 1 1/2 minutes. Add remaining 1/2 cup of tea mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
Fill tins until about 3/4's full. I love using the ice cream scoop for this. Bake until thin skewer or toothpick inserted in the center comes out clean, 17-19 minutes.
Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Let cool completely.
Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Let cool completely.
If you want, you can brush on some extra tea with a baster.
For the icing,
For the buttercream frosting, beat the butter until smooth. Add the sugar until well incorporated. Add the extract, spice, and Thai tea.
For the icing, whick together butter, milk, and salt with an electric mixer on medium speed. Whisk in sugar 1/4 cup at a time until combined. Then whisk on high speed until thick and smooth. Use immediately.
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