Author Notes
what's not to love about chai? it's sweet and spicy and a perfect flavor for cakes of all kinds. use a good quality unsweetened chai tea blend, in bags or the loose equivalent, for the best flavor the cake recipe is easily doubled to make three 8" layers. the frosting recipe can decorate the 36 mini cupcakes or a triple layer cake. —janeofmanytrade
Ingredients
- chai cupcakes
-
3/4 cup
whole milk
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4
chai tea bags
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2
whole eggs
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1
egg yolk
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1 teaspoon
vanilla
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1 cup
6tablespoons cake flour
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1 cup
sugar
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2 1/4 teaspoons
baking powder
-
1/4 teaspoon
heaped of cinnamon
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1/4 teaspoon
cardamom
-
1/4 teaspoon
salt
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4 ounces
unsalted butter, softened
- honey-ginger cream frosting
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2 1/2 cups
powdered sugar
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6 ounces
regular cream cheese
-
1/2 cup
pure honey-any type as long as it is liquid
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6 tablespoons
unsalted butter, softened
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1/2-1 teaspoons
freshly grated ginger-amount according to your liking
Directions
- chai cupcakes
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preheat the oven to 350. line mini muffin pans with paper cups or lightly spray nonstick pans and set aside.
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heat the milk to a simmer and add the teabags (or the tea in an infuser) and steep for at least 5 minutes. when cool enough to handle, squeeze the teabags and measure out 2/3 cup of infused milk. allow the milk to cool completely.
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combine the eggs with the yolk, vanilla and 2 tablespoons of the milk and set aside.
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in the bowl of your mixer, combine the flour, sugar, baking powder, spices and salt and mix on low speed for 30 seconds to combine.
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add the butter and the remaining milk to the dry ingredients and mix on low to combine. turn the speed to medium and mix until light and fluffy, about 2-3 minutes. scrape the bowl down and mix it to incorporate.
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add half of the egg mixture on low speed and mix to combine. scrape the bowl and add the rest of the eggs. mix to incorporate.
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using a #40 portion scoop or a spoon, fill 36 cups with the batter and bake until they spring back when touched-12 minutes. allow to cool a minute and then remove them from the pans and cool completely on a rack.
- honey-ginger cream frosting
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place all ingredients in the bowl of a food processor. pulse to combine. scrape the bowl and pulse until smooth. do not over mix or it will be runny.
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place in a piping bag with an open star tip and pipe swirls on top of each cupcake.
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