I’ve shared a bit about my weekends in Hong Kong and Phuket but nothing about my week in Bangkok, which is a little like giving someone Oreo cookies without the cream filling. And just like the cream filling, my time in Bangkok was incredibly sweet and rich. I learned an unbelievable amount, was humbled and challenged in exactly the ways travel should, and my world view broadened immensely.
Bangkok is a sprawling city.
But once my travel buddy and I got the hang of things, familiarized ourselves with the Skytrain, and hired a driver, our efforts were more than rewarded. Even in the tremendous heat, I was awed by the ornate temples,
and gorgeous flora.
Having just come from Hong Kong, I was fascinated by the idea that Bangkok had never been colonized. As such, I was always on the lookout for “East meets West”,
Any and all of my quick success at navigating Bangkok can be attributed to the fantastic friends we visited there. Not only did they welcome us into their home warmly, but they wholeheartedly and generously shared their city with us. They ensured that we never had a bad meal
Back home and wanting to share my new language skills without having to carry around a pitcher and glasses, I decided to bake Thai Iced Tea Cupcakes!
Yield: 24 cupcakes
- 2 3/4 cups cake flour
- 2 1/4 cup brewed Thai tea (1 cup reserved for basting)
- 6 large egg whites, room temperature
- 1 teaspoon anise extract
- 1 teaspoon vanilla extract
- 1/2 teaspoon cardamom
- 1 3/4 cups sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons unsalted butter (1 1/2 sticks), room temperature
- 2 cups (4 sticks) unsalted butter, room temperature
- 1 1/3 cups sweetened condensed milk
- 2 1/3 cups powdered sugar
- 2 teaspoons vanilla
- Sparkling sugar
- Dried sliced mango
Preheat oven to 350 degrees. Line 24 cupcake tins.
Pour 1 1/4 cup of cooled tea, egg whites, vanilla, and anise in a small bowl and whisk until blended. In a large bowl, whisk cake flour, sugar, baking powder, salt, and cardamom.
In the bowl of a stand mixer, beat 1 1/2 sticks of butter until light and fluffy. Add flour mixture in thirds, beating at a medium speed and scraping bowl between additions. Add tea mixture, half at a time, beating at a medium speed and scraping bowl between additions. Beat at medium-high for 2-3 minutes until all ingredients are well incorporated.
Fill cupcake liners until 3/4 full. Bake 17-19 minutes.
Cool for 5 minutes in tins and transfer to wire rack to cool completely. Once cool, pierce tops of cupcakes with fork and baste with extra tea using a silicone brush.
For the buttercream: In an electric stand mixer, beat butter until light and fluffy. Pour in condensed milk and mix on low. Add the powdered sugar, half at a time, mixing on low and scraping bowl with each addition. Add vanilla and beat on high until smooth. Frost cupcakes and top with sparkling sugar and dried sliced mango.
Note: If you want to pipe the buttercream, add additional powdered sugar to thicken the frosting.
DISTANCE TRAVELED FROM HONG KONG TO BANGKOK: 1,099 miles