White Rabbit Boba Cupcakes

Ingredients:

• 250 ml (1 cup) milk
• 4 eggs
• 5ml (1 teaspoon) vanilla essence
• 375 ml (1 ½ cup) unsalted softened butter
• 90 grams (¾ cup) sugar
• 188 grams (1 ½ cup) self raising flour
• 300 grams (2 cups) dried tapioca balls
• 120ml (½ cup) brown sugar syrup
• 360grams (3 cups) powdered sugar
• 150 grams (1 cup) white rabbit candy
• 4 black tea bags

Recipe

1. In a pot, bring 250 ml (1 cup) milk to a simmer on medium heat and add 4 black tea bags. Simmer for 2 mins. Cool before use.
2. In a bowl combine 188 grams (1 ½ cup) self raising flour, 4 eggs, and 1 teaspoon vanilla essence, 375 ml (1 ½ cup) unsalted softened butter and 90 grams (¾ cup) sugar. Mix until smooth. Bake for 20 mins at 180°C.
3. In a pot bring 6 cups of water to a boil. Add in 300 grams (2 cups) dried tapioca balls continue mixing for 10 mins and simmer on low heat for another 20 mins. Strain pearls and add brown sugar syrup. 
4. In a pot add 30ml of milk and 150 grams (1 cup) white rabbit candy, stir until melted.
5. Mix the melted white rabbit candy with 360grams (3 cups) powdered sugar, 250ml of butter to make the icing.
6. Make a well in the cupcakes, add brown sugar pearls, pipe icing and add more  tapioca balls on top. Finish.

Recipe from @mazza_eats