Ceylon milk tea cupcakes topped with whipped cream and honey. Just like a proper cup of tea, but as a cupcake! A cupcake of tea? Fufufufu. Credit to Rosemary Pryor
for the original recipe.
-1 1/2 cups sugar
-2 1/4 cups flour
-2 1/4 teaspoons baking powder
-1 1/4 cups milk
-10 tablespoons butter
-4 teaspoons loose leaf ceylon (or the tea of your choice - Earl Grey, black, and/or Irish breakfast recommended)
-heavy whipping cream
Beat the eggs on high until they're fluffy.
Add sugar (slowly) until that gets fluffy too.
Mix baking powder and flour, then mix those into the egg+sugar mix.
Heat the milk on a stove until it nears simmering, then steep the ceylon for 4-5 minutes.
Add butter to milk and mix together. Don't allow the mixture to actually start boiling.
Add hot milk to the batter (slowly) and beat until it's combined. Don't overbeat, or you will have chewy cake instead of fluffy.
Bake at 350 degrees F. About 18 minutes for cupcakes, 30-35 minutes for a cake.
While the cake is baking, make the whipped cream. Uh... basically just take the heavy whipping cream and beat it on high with like an eggbeater or something until it becomes whipped cream. I like to go a little longer than necessary (but not as far as the butter stage) so that the texture is a little thicker and it resembles clotted cream. (Or you could also make clotted cream, but that's a different show).
Let the cupcakes cool, then pipe the cream and drizzle a light honey on top.