Bowl Bowl Ice Tea Cupcakes

These Cupcakes were inspired by one of my favourite dumpling restraunts in Melbourne. Give it a go!




430g (15 oz) plain (all-purpose) flour

265 g (91/2 oz) caster (superfine) sugar

3 teaspoons baking powder

1/2 teaspoon fine salt

125 g (41/2 oz/1/2 cup) unsalted butter, softened

2 large eggs

375 ml (121/2 fl oz/11/2 cups) full-cream (whole) milk

125 ml (4 fl oz/1/2 cup) vegetable oil

2 tablespoons Greek yoghurt (or sour cream)

1 teaspoon vanilla extract or vanilla bean paste

30ml Cointreau

30ml Vodka

30ml Black Rum

30ml Tequila

30ml Gin

4 tsp Thai red tea powder



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

30ml Cointreau

30ml Vodka

30ml Black Rum

30ml Tequila

30ml Gin

4 tsp Thai red tea powder

4 tsp Ice tea Powder

250ml boiling water



1 lime slice and then halved into wedges

1 bunch of fresh mint


Makes 20

Level: Easy

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.



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.





STORAGE: store in an airtight container for up to 3 days (refrigerated and thawed 40 min before serving). Although I’d recommend baking and serving on the same day.


EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.


OVEN TEMPERATURE: Each oven is different. Some are old, some are new. Some ovens can be hotter on the inside than the temp you set your oven at. If you find your cupcakes, cakes or macarons are browning or cracking, turn the oven temp down 10C. A handy trick is to get an oven thermometer which sits inside the oven and will give you an accurate temperature reading. They’re inexpensive and can be purchased online or at your local kitchen supply store. And always bake in the centre rack of the oven for best results!


BAKING TIME: These cupcakes will typically bake on a lower temp and for a little longer than regular cupcake recipes. I find a low temperate and a slow bake results in flatter tops and no caramelisation so that if the cupcakes are coloured they don’t change colour and brown. After 40 minutes, stick a skewer into the centre of one of the cupcakes, if it comes out with wet batter, bake for another 10 minutes until the skewer comes out with crumbs or completely clean.



Large mixing bowls


Magic Whisk for wet ingredients

Kitchen Scales

Stand mixer (or hand mixer)

Wire rack

Frosting bag


Measuring spoons

Cupcake baking tin

Paper liners

Ice cream scoop (optional)

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