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IngredientsNeeded for this recipe:
For butter cream frosting:
Sieve flour with salt and baking powder.
In a bowl mix hot water with Lipton Milk Tea, oil and sugar. Whisk until sugar is dissolved.
Whisk in egg then fold in flour mixture using a spatula.
Spoon batter into cupcake cups and bang it slightly to release the air bubbles in it.
Bake in preheat oven at 160˚C for 20-25 minutes. Set aside to cool.
For butter cream frosting, whisk all ingredients until smooth by using hand mixer.
To assemble, transfer butter cream into a piping bag and pipe over the cupcake to create a ring on top of the cupcake. Then, spoon 1 tbsp of boba at the center. Repeat step for remaining cupcakes.
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