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Taro bubble tea in a cupcake Recipe (with Video)

Intermediate, Soy-free, Eggs
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By
thereseabean

Discover our Taro bubble tea in a cupcake Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
12

Prep 50min | Cook 20min

Ingredients

Ingredients for ube cake
- 2 tbsp ube powder
- 2 eggs
- 60 grams Butter, softened
- 60 grams Oil
- 140 grams White sugar
- 2 tbsp Whole milk
- 140 grams Cake flour
- 2 tsp ube extract
Ingredients for brown sugar icing
- 2 Egg whites
- 150 grams Brown sugar
- 200 grams Butter, softened and cubed
Brown Sugar Tapioca
- 0.5 c tapioca mix
- 100 grams Brown sugar
- 100 grams Water
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Directions

Method
1. To prepare the cake, beat the butter and sugar together until lighter in colour, about 3 minutes in a stand mixer.
2. whip the eggs one at a time until it is thoroughly mixed in and it is not separated.
3. Mix in the oil and ube extract into the mixture. Sift in the dry ingredients and fold it in until completely mixed.
4. Mix the milk into the batter until completely mixed. Put batter in a parchment lined cupcake pan 3/4 of the way full.
5. Bake at 350F for 15 to 20 min. let cool completely.
Buttercream method
1. For the icing, whip the egg whites and brown sugar in a bowl over a pot of boiling water until the sugar is dissolved. Immediately whip in a stand mixer until they are stiff peak.
2. put the butter cubes one by one in the meringue while whipping until they are all completely mixed in.
Tapioca and cupcake method
1. prepare your favourite tapioca recipe. For the brown sugar syrup, boil water and brown sugar together with the prepared tapioca pearls until the mixture has thickened.
2. Once tapioca is ready, cut a hole in the middle of the cupcakes and scoop the tapioca inside.
3. top with icing and garnish with some of the brown sugar syrup and tapioca.

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