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Bowl Bowl Ice Tea Cupcakes

by Nick Makrides
Bowl-Bowl Ice-Tea Cupcakes

Omg guys, When Anthony and I first started dating we discovered this cute little dumpling place in Collingwood called Bowl-Bowl Dumplings. They have this drink called the bowl-bowl iced tea. The owners very generously allowed me to share their recipe with you guys and let me tell you, the result is amazing! And this one isn’t for kids guys! Def a mummy and daddy juice.

Bowl-Bowl Ice-Tea Cupcakes

Bowl-Bowl Ice Tea Cupcakes

Serves 20

5 from 1 vote
Prep Time: 40 mins
Cook Time: 45 mins
Total Time: 1 hr 25 mins
Course: Dessert, American
Cuisine: American, Asian

Ingredients

Cupcakes

  • 3 1/2 cups all-purpose flour
  • 1 1/4 cups caster sugar (superfine)
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 1/2 cups whole milk
  • 1/2 cup vegetable oil
  • 2 tbsp Greek yoghurt or sour cream
  • 1 tsp vanilla extract vanilla bean paste
  • 2 tbsp Cointreau
  • 2 tbsp Vodka
  • 2 tbsp Black Rum
  • 2 tbsp Tequila
  • 2 tbsp Gin
  • 4 tsp Thai red tea powder

Frosting

  • 1 batch Swiss meringue buttercream frosting
  • 3 drops green food gel
  • 3 drops aqua food gel
  • 1 tsp lime flavouring

Bowl Bowl ice tea syrup

  • 2 tbsp Cointreau
  • 2 tbsp Vodka
  • 2 tbsp Black Rum
  • 2 tbsp Tequila
  • 2 tbsp Gin
  • 4 tsp Thai red tea powder
  • 4 tsp Ice tea Powder
  • 1 cup boiling water

Decorations

  • 1 lime slice and then halved into wedges
  • 1 bunch of fresh mint


Instructions

Bowl Bowl ice tea syrup

  • To make the Bowl Bowl ice tea, add the ice tea powder and red Thai tea powder in a mixing bowl with the boiling water. Mix until well combined. Run it through a sieve into a second mixing bowl to get rid of the tea leaves. Add all of the alcohol ingredients and stir to combine.

Cupcakes

  • Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Line two cupcake tins with the cupcake liners.
  • To prepare the Bow Bowl ice tea, begin by adding about 1 cup of the milk you’ll use for the cupcakes in a small mixing bowl. Add the ice tea powder and red Thai tea powder and mix until well combined. Microwave for 1 minute and set aside to rest.
  • Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.
  • Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.
  • Add the eggs, milk, oil, yoghurt and vanilla, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl, strain the milk tea into the batter through a sieve, then add all of the alcohols and mix for a final 20 seconds or until well combined.
  • Fill each liner three-quarters of the way. Using an ice-cream scoop to transfer the batter to the cupcake liners makes this a quick and easy process, and ensures each liner contains exactly the same amount of batter and that the cupcakes will bake evenly. Bake for 40–50 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
  • To prepare the frosting add lime flavouring and mix until well combined. Split the frosting into two mixing bowls. Colour one green and the other aqua.
  • Add both frostings into two separate piping bags. Lay out a large piece of plastic wrap on your work bench. Pipe lines of frosting next to each other on the plastic wrap leaving about 2 inches of gap on the top and bottom of the plastic wrap. Roll the frosting up and twist each end of the frosting. Use a pair of scissors to snip one end of the frosting log.
  • Fit the end of a large piping bag with an open star tip and place the log of frosting in the bag with the snipped off end facing the piping tip.
  • Dip the top of each baked cupcake in the remaining Bowl-Bowl ice tea. Allow it to drain a little before frosting a swirl of frosting on each cupcake.
  • To finish, add a wedge of lime in the side of the frosting, a straw on the same side and some mint leaves behind the straw. Finish with a cocktail umbrella on top of each cupcake.

Notes

Cupcakes can be stored in an airtight container for up to three days.

Nutrition

Serving: 20g
Calories : 212kcal
Carbonhydrates: 18g
Protein: 4g
Fat: 12g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 35mg
Sodium: 150mg
Potassium : 63mg
Fiber: 1g
Sugar : 1g
Vitamin A: 204IU
Vitamin C: 0.1mg
Calcium: 72mg
Iron: 1mg
Nutrition Disclosure

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