Tea4Kidz Vanilla Custard infused Cupcakes ·



  • 500 ml cake flour
  • 250 ml castor sugar
  • 5 ml baking powder
  • A pinch of salt
  • Zest of 2 lemons
  • 3 extra large eggs
  • 125 ml Double Cream Plain Yoghurt
  • 5 ml vanilla essence
  • 3 Tea4Kidz Vanilla Custard teabags
  • 250 ml butter, melted and slightly cooled


  • 1. Pre-heat oven to 180°C and line a muffin tin with cupcake holders.
  • 2. Melt butter and steep 3 tea bags inside the hot butter, allow to cool, remove tea bags.
  • 3. Sift the flour, castor sugar, baking powder and salt together twice. Add the lemon zest and mix through.
  • 4. Beat the eggs, yoghurt and vanilla essence together. Add the butter in a thin stream while beating.  Mix into the dry ingredients.
  • 5. Divide the mixture between the cupcake holders and bake for 20 minutes. Leave to cool.

Vanilla buttercream ingredients:
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 4 - 5 cups icing sugar
  • 60ml cream
  • 10ml vanilla essence

  • 1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes.
  • 2. Add 4 ½ cups icing sugar, the heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes.
  • 3. Add up to 1/2 cup more icing sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.

Decorate with FUN-fetti sprinkles and enjoy!
Serves 12
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