Lapsang Souchong Cupcakes

Tea-scented cupcakes topped with a sophisticated whisky buttercream icing and finished with a dusting of fine dark chocolate.

Baking Vegetarian Dessert Tea Whisky Cupcakes

Estimated Nutrition

Calories

380.2

kcal / serving

9124.5 kcal total

Carbs

52.4g

per serving

1256.4 g total

Fat

17.7g

per serving

425.2 g total

Protein

2.5g

per serving

59.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

450

Granulated Sugar

250

Self-Rising Flour

tsp

Vanilla Extract

Good quality

500

Icing Sugar

100

Dark Chocolate

Finely grated, to decorate

Dairy

250

Milk

Semi-skimmed or skimmed

220

Butter

Unsalted

piece

Egg

Large free-range

230

Butter

Unsalted, at room temperature

120

Milk

Semi-skimmed

GrainsCereals

240

Plain Flour

Liquids

tbsp

Whisky

Plus extra to taste

Other

piece

Lapsang Souchong Teabags

Method

Pipe buttercream onto cupcakes and decorate with grated dark chocolate.

Cream butter and sugar until light, then beat in eggs one at a time.

Sift flours and gradually alternative adding flour and tea-infused milk into the butter mixture.

Boil milk in a saucepan, remove from heat, add teabags, and steep for 30 minutes.

Divide batter into cases and bake for 22 to 25 minutes until springy.

Preheat oven to 180°C and line two 12-hole cupcake trays.

Cool on a wire rack until cold.

Beat frosting butter, milk, vanilla, and icing sugar until smooth, then stir in whisky.