Level up your cupcakes with these tea-infused delights topped with sweet boba. Made with monk fruit sweetener, these cupcakes are deliciously sweet without any sugar. The recipe includes non-dairy milk, black tea, and a simple method for infusing flavor and assembling a tasty treat.
1: Preheat oven to 180°C and line a cupcake tin.
2: Add non-dairy milk to a saucepan, bring to a boil, and add in tea bags. Cover and steep for 10 mins. Top up with extra milk/water if necessary to reach 1 cup/250mL. Set aside to cool.
3: In a large bowl, sift flour, baking powder, baking soda, and salt. In a separate bowl, whisk the milk tea, Brown Sugar Replacement, oil, vinegar, and vanilla.
4: Pour the wet ingredients into the dry ingredients and whisk until smooth. Spoon the mixture into the cupcake tray until 2/3 full.
5: Bake for 15-20 min until cooked through. Set aside to cool.
6: While the cupcakes are baking, bring a pot of water to boil. Add the tapioca pearls and cook for 1 min or until they float. Drain and rinse with cold water.
7: In the same pot, add the Brown Sugar Replacement and water. Heat until bubbly and sugar has dissolved. Add the pearls back in to soak in the syrup.
8: For the frosting, beat vegan butter until light and fluffy. Add 1/2 cup of Icing Sugar Replacement at a time and beat until smooth. Add in the vanilla and milk as needed and beat again.
9: To assemble, pipe/spoon frosting onto cupcakes and top with pearls. Spoon any leftover syrup from the pearls onto the cupcakes.
