Thai tea cream cheese frosting
1⁄4 cup (1⁄2 stick) unsalted butter, room temperature;
1 8-ounce package Phili cream cheese;
1⁄4 cup + 2 tablespoons CurrySimple Thai Tea syrup;
4 cups powdered sugar, sifted.
Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours.
Sift powdered sugar into a bowl or onto parchment.
Beat butter and cheese at medium speed until creamy.
Add half of the sugar and 1/4 cup of Thai tea syrup. Beat until combined.
Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like. Add more syrup to get to the flavor you want. I added 2 more tablespoons.
Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
Fill the cavity with a teaspoon of cream filling.
Replace the top of the cone.
Frost then sprinkle with crushed Thai tea leaves.