CHAI CUPCAKES
You'll get a double dose of the spicy blend that's frequently used to flavor tea in these moist cakes. Both the cupcake and frosting use the blend, which combines some of the best flavors of the season. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the ginger, cinnamon, cardamom, cloves and pepper; set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder, salt and 1-1/2 teaspoons spice mixture. Gradually add to creamed mixture alternately with milk, beating well after each addition., Fill 12 paper-lined muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 24-28 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat butter until fluffy; beat in the confectioners' sugar, vanilla and remaining spice mixture until smooth. Add enough milk to reach desired consistency. Pipe frosting over cupcakes.
Nutrition Facts : Calories 377 calories, Fat 14g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 209mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 0 fiber), Protein 3g protein.
CHAI AND HONEY CUPCAKES
Make and share this Chai and Honey Cupcakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h5m
Yield 12 cupcakes
Number Of Ingredients 13
Steps:
- Position oven rack in the middle of oven; preheat to 350°; line a standard 12-cup muffin pan with paper or foil liners.
- In a small bowl, steep the tea bags in the boiling water for 5 minutes.
- Discard tea bags and let the tea cool to room temperature.
- In a bowl, whisk the flour, brown sugar, baking soda, and salt together.
- In a big bowl, combine the honey, melted butter, buttermilk, and egg.
- Add the flour mixture and, using an electric mixer on medium speed, beat until just combined, about 2 minutes.
- Add in the cooled tea and beat until just combined, scraping down the sides of the bowl as needed.
- Divide the batter evenly among the prepared muffin cups, filling each 3/4 full.
- Bake about 18-20 minutes, until a pick comes out clean.
- Let the cupcakes cook in the pan on a wire rack for 5 minutes.
- Transfer the cupcakes to the wire rack and let cool completely, about 1 hour (the unfrosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before frosting and garnishing).
- Just before ready to serve, make the honey whipped cream--in a chilled bowl, combine the cream and honey; using an electric mixer on low speed, beat until slightly thickened, 1-2 minutes.
- Gradually increase speed to medium-high and continue to beat until the cream holds soft peaks, 2-3 minutes; use right away.
- Frost the cupcakes with the honey cream, garnish with the honeycomb pieces, if using; serve right away.
- *If not using the honeycomb, can drizzle with additional honey just before serving.
Nutrition Facts : Calories 241.9, Fat 11.8, SaturatedFat 7.2, Cholesterol 55.2, Sodium 178.9, Carbohydrate 32.9, Fiber 0.4, Sugar 22.2, Protein 2.5
VANILLA CHAI CUPCAKES
Make and share this Vanilla Chai Cupcakes recipe from Food.com.
Provided by Barbell Bunny
Categories Dessert
Time 30m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees. Prepare a cupcake pan with liners.
- In a small bowl or plastic bag, combine the chai spice mix ingredients. Set aside.
- Cream together the butter and sugar. Add the vanilla and beat in one egg at a time. Stir in 2 teaspoons of the chai spice mix. Fold in the flour and buttermilk alternately and stir until combined, don't over mix. Mix together the baking soda and vinegar in a separate bowl, then add it to the batter and mix until combined.
- Spoon into prepared cupcake tins until 3/4 full and bake 15-20 minutes or until a toothpick comes out clean.
- Buttercream Directions:.
- In a stand mixer, beat the butter until it is creamy. On low, mix in the vanilla and the rest of the chai spice mix. Carefully beat in the powdered sugar about ½ cup at a time. If the buttercream is too thick add 1-2 tbs of cold milk until the desired consistency is reached. Then pipe onto cooled cupcakes with your favorite frosting tip.
Nutrition Facts : Calories 415.4, Fat 24.1, SaturatedFat 15, Cholesterol 92.6, Sodium 279.5, Carbohydrate 47.9, Fiber 0.7, Sugar 36.9, Protein 3.1
CHAI CUPCAKES
If you are a fan of Chai tea and Chai lattes, this is a way to incorporate those flavors into your sweets.
Provided by Aimee Power
Categories Desserts Cakes Cupcake Recipes
Time 35m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.
- Heat the milk in a saucepan until almost boiling. Remove from the heat and add the black tea and chai tea bags. Cover and let stand for 10 minutes. Wring out the tea bags into the milk and discard bags. In a medium bowl, whisk together the tea-milk, yogurt, sugar, oil and vanilla. In a large bowl, stir together the flour, baking soda, baking powder, cinnamon, ginger, cloves, salt and pepper. Pour the wet ingredients into the dry mixture and stir until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting (I prefer vanilla).
Nutrition Facts : Calories 147.4 calories, Carbohydrate 22.8 g, Cholesterol 2.2 mg, Fat 5.3 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 159.4 mg, Sugar 14.2 g
CHAI CUPCAKES WITH CINNAMON-HONEY SWISS MERINGUE BUTTERCREAM: RECIPE - (4.5/5)
Provided by kayjayjohnson
Number Of Ingredients 19
Steps:
- Preheat to 350 F. Line with cupcake liners, set aside. In saucepan, bring the milk to a simmer over medium heat. Add the tea bags. Remove from the heat and allow to steep for 5 minutes. Remove the bags and squeeze out the remaining milk. Let the milk cool completely. In a medium bowl, combine the eggs, yolks, vanilla and 1/3 cup of the chai milk. In the bowl of a mixer sift together the flour, sugar, baking powder, cinnamon, cardamom, and salt. Beat on low for about 30 seconds, then add the butter and remaining chai milk. Mix on medium low speed until light and fluffy. Next, add the egg mixture in three additions, making sure to scrape the bowl well after each. Divide the batter among the cupcake tins, about 2/3 full, and bake for 15 - 20 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool completely. For the frosting, place all ingredients into a stand mixer or food processor and incorporate well until smooth, making sure to scrape the sides of the bowl.
CHAI TEA CUPCAKES
My brother made me a batch of cupcakes using the flavors from my all-time favorite coffeehouse drink-chai tea latte. What brotherly love! -Allison LaMarca, Cypress, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line 12 muffin cups with paper or foil liners., In a small saucepan, bring milk to a simmer (do not boil); remove from heat. Add tea bags; steep, covered, 10 minutes. Discard tea bags; cool tea completely., Cream butter and sugar until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, spices and salt; add to creamed mixture alternately with steeped milk, beating well., Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, beat butter and vanilla until creamy. Gradually beat in confectioners' sugar and enough milk to reach desired consistency. Spread over cupcakes. If desired, sprinkle with nutmeg.
Nutrition Facts :
CHOCOLATE CHAI CUPCAKES
Indian spices and rich cocoa give these oversized chocolate cupcakes a twist. It's like hot chocolate and a chai latte blended together in cupcake form. For those conscious about their heart health, this recipe uses vegetable oil instead of butter and nonfat milk powder instead of whole milk. These cupcakes taste better after being refrigerated overnight.
Provided by rebeckamikaze
Categories Desserts Cakes Holiday Cake Recipes
Time 40m
Yield 6
Number Of Ingredients 17
Steps:
- Put nonfat milk powder in a measuring cup; stir in enough black tea to make 1 cup. Stir until milk is dissolved. Set aside to cool.
- Preheat oven to 375 degrees F (190 degrees C). Spray a muffin pan with nonstick cooking spray.
- Combine cinnamon, nutmeg, allspice, cloves, and black pepper together in a small bowl.
- Sift spice mixture, flour, brown sugar, cocoa powder, baking soda, baking powder, and salt together into a large bowl. Stir cooled tea mixture, oil, and egg into flour mixture until batter is just combined; fold in ginger. Spoon batter into the prepared muffin cups, filling each 3/4-full.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 12 to 15 minutes. Cool cupcakes on wire racks.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 47.9 g, Cholesterol 28.8 mg, Fat 11.1 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 1.8 g, Sodium 504.2 mg, Sugar 27.7 g
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