Thai tea cupcakes
Instructions:
- You love the drink now enjoy the cupcake!
- 1⁄2 cup (1 stick) unsalted butter, room temperature;
- 1-1⁄2 cups sugar;
- 2 cups all-purpose flour;
- 1⁄2 teaspoon baking powder;
- 1⁄2 teaspoon baking soda;
- 1⁄8 teaspoon salt;
- 1 cup evaporated milk;
- 1 teaspoon vanilla;
- 4 large egg whites.
- Beat butter on high until soft, about 30 seconds.
- Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Measure out vanilla and milk together.
- Add about a third of the flour to the butter/sugar mixture and beat to combine.
- Add about one half the milk mixture and beat until combined.
- Repeat above, alternating flour and milk and ending with the flour mixture. Transfer to a bowl. Clean mixer bowl well and dry thoroughly.
- Whip egg whites until soft peaks form.
- Mix in about a half cup of egg whites in to the batter, then fold the batter into the egg whites, gently until all egg whites streaks are gone.
- Scoop into cupcake papers about two thirds full.
- Bake for 20-25 minutes until a cake tester comes out clean.