Milk Tea Cupcakes with Brown Sugar Swiss Meringue Buttercream

Infuse brown sugar cupcakes with black tea, top with brown sugar frosting, and finish them off with brown sugar boba pearls.

Course Dessert

Cuisine American

Keyword Brown Sugar, Cupcakes, Frosting, Tea

Prep Time 45

Cook Time 1

Total Time 1 45

Servings 14 cupcakes

Calories 299kcal

Author Colleen

Combine evaporated milk and water in a small pot. Bring to a bare simmer. Remove from the heat and add the black tea bags. Cover and steep for 10 minutes. Remove the tea bags and measure out 8 fl oz of the milk tea mixture. Set aside to cool to room temperature, or store in the fridge until ready to use.
Preheat the oven to 350°F. Line a cupcake pan with paper cases. Set aside.
In a large bowl, sift together the flours, pudding mix (if using), baking powder, baking soda, and salt. Whisk to combine and set aside.
In a separate bowl, combine both sugars, room temperature milk tea, oil, vanilla, and egg. Use an immersion blender or a whisk to combine the wet ingredients.
Pour the wet ingredients into the dry ingredients. Mix gently until just combined. A few small lumps are okay.
Use a large scoop to divide the batter among the cupcake paper cases. Bake 20 minutes or until they spring back when poked (a skewer should come out clean).
Cool the cupcakes in the pan for about 10 minutes before transferring to a cooling rack. Let them cool completely before assembling.

Place the egg whites and brown sugar in a large heatproof bowl. Whisk to combine and place the bowl over a pot with an inch or two of simmering water. Do not let the water touch the bowl.
Heat the egg whites to 140°F, whisking regularly. This could take about 10 minutes. Once warm enough, the mixture will be thick and white. Scrape it into the bowl of your stand mixer fitted with a whisk attachment.
Whip on high until the bowl is room temperature, about 20 minutes. You can pack the bowl with frozen veggies or ice to help it cool down. If the meringue is still warm after 20 minutes, pop the bowl and attachment into the fridge for 5- 10 minutes, then whip until room temperature.
Drop the speed to medium- high and slowly add butter roughly one tablespoon at a time. If the mixture is too warm and begins melting the butter, pop the bowl in the fridge to chill for about 5 minutes, then try again. After all the butter is incorporated, whip on a high speed for 5 minutes.
Switch to the paddle attachment and add the vanilla. Beat on a medium speed until fully combined. Taste, and if needed, add a pinch of salt. If the flavor is too buttery, whip on high for several minutes.

Fill a medium pot with 2- 3 cups of water and bring to a boil. Add the boba to the boiling water and cook until they begin to float, stirring occasionally. Drop the temperature to medium and cook for 12- 15 minutes. Then remove from the heat and cover. Let the boba sit for another 12- 15 minutes.
Meanwhile, prepare the brown sugar syrup while the boba cook. In a small pot, add the water and brown sugar. Place over medium heat and bring to a simmer, stirring occasionally. Once the sugar is completely dissolved, pour the syrup into a small heatproof container.
When the boba are done, strain the pearls out of the water and add them to the brown sugar syrup. Place in the fridge for 15 minutes to cool slightly. Use within 1- 2 hours.

Pipe a nest of frosting using a 1M tip. Start in the center of the cupcake and make a rosette, continue piping another layer upwards to create a border or bowl shape. Carefully spoon in a few boba pearls, making sure the boba are not hot first. Serve immediately.

Cooked boba will harden within just a few hours of cooking. Make the pearls and assemble the cupcakes within an hour of serving.
To make mini cupcakes, use a scant tablespoon of batter per cupcake. Bake at 350F for 13- 15 minutes.