Super Moist Boba Tea Cupcakes | No Egg No Milk No Butter Cake

Eggless Boba Tea Cupcakes.
Cupcake without egg / Cupcake without Milk / Cupcake without Butter.
These Vegan BOBA TEA CUPCAKES are super moist, with subtle tea flavor and loaded with sweet chewy boba pearls.
Eggless, dairy free Boba Tea Cupcakes, perfect for afternoon tea or anytime of the day.
Makes 12 cupcakes.

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✅ Ingredients:
Boba Tapioca Pearls:
1 cup (165 g) Tapioca Pearls
33 oz (1 L) Water
2 tbsp (25 g) Brown Sugar

Cupcakes Batter
3/4 cup (150 g) Superfine (Granulated) Sugar
3/4 cup (180 ml) Water Boiling Hot
1/4 cup (60 ml) Vegetable Oil
1+1/2 cup (210 g) All-Purpose Flour
1 tbsp (12 g) Baking Powder
1 bag Black Tea

Bake at 350oF (180oC), rack middle position, 18-20 minutes, or until toothpick inserted in the middle of cake comes out clean.

* It is very important to PREHEAT the oven. Bake when oven reaches the right temperature.
* All oven are not the same. If toothpick inserted in middle of cake comes out clean, cake is done.
* Mix dry ingredients and wet ingredients until JUST combined and dry flour is no longer visible. Do not overmix the batter or the cake will be dense.
✅ Printable recipe on my website: https://shirleycooking.com/vegan-boba-tea-cupcakes/

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