By Chan Lai Ying

Makes 12 to 15 cupcakes

For the cupcakes:
170g plain flour
1 1/2 tsp baking powder
1/2 tsp cinnamon powder
1/2 tsp nutmeg powder
100ml fresh milk
25g teh tarik instant powder mix
120g unsalted butter, room temperature
70g brown sugar
2 eggs
1/4 tsp salt
1 tsp vanilla extract

For the frosting:
2 tsp gelatin powder
1 tbsp hot water
200g non-dairy whipped cream
2 tbsp caster sugar
1/2 tsp cinnamon powder

For the cupcakes:
1 Preheat the oven to 180 deg C.
2 Sift the flour, baking powder, cinnamon powder and nutmeg powder into a mixing bowl.
3 In a pot over low heat, warm the milk until it bubbles slightly and dissolve the teh tarik powder in the milk. Set aside.
4 Cream the butter and brown sugar in an electric mixer on low speed for a few seconds before changing it to medium speed. Mix until the contents become light and fluffy.
5 Add the eggs, one at a time, mixing well after each addition.
6 Add salt and vanilla extract to the creamed butter and sugar. Mix contents thoroughly.
7 Pour in 1/3 of the flour mixture and half of the tea-and-milk mixture into the mixing bowl. Mix it using the electric mixer on low speed for about 10 seconds. Continue the same for the remaining flour mixture and tea-and-milk mixture.
8 Using a dessert spoon, scoop the batter into each paper cupcake case till it is 3/4 filled. Tap the base of each case gently so that the batter is levelled.
9 Bake for 22 minutes. To check whether the cupcake is done, insert a skewer into it – it should come out clean. Leave the cupcakes to cool on a wire rack for 20 to 30 minutes.

For the frosting:
1 Add the gelatin powder to the hot water and let the mixture stand for about five minutes. Stir until the powder is completely dissolved. Set aside.
2 With an electric mixer on medium speed, mix the gelatin into the whipped cream for about two minutes.
3 Transfer the mixture into a piping bag and pipe rosettes on top of each cupcake.
4 Mix caster sugar and cinnamon powder in a bowl and sprinkle over frosting.

This article was originally published in Sunday Life!, May 17 2015.