Fantastic Filled Cupcakes by Camila Hurst

Author:Camila Hurst [Camila, Hurst]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2020-10-29T00:00:00+00:00

Note: When I infused the milk with the chai tea bag to make the cupcake batter, I also added an extra 2 tablespoons (30 ml) of milk along with the ½ cup (120 ml) required for the cupcake recipe. Then, I used these 2 tablespoons (30 ml) of cooled milk infused with the chai tea to make the buttercream. Feel free to use regular milk, or do the same and infuse it with the tea for an extra chai tea flavor.

ESPRESSO WALNUT CREAM CUPCAKES

I want to put this Walnut Custard on absolutely everything! The custard is clearly the star of the recipe, absolutely scrumptious! Fluffy Espresso Cupcakes are filled with creamy Walnut Custard and topped with Espresso Walnut German Buttercream, then garnished with espresso beans. The combination of the rich custard and the espresso-flavored cupcakes makes this the perfect treat for tea time or afternoon coffee time.

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