BROWN BUTTER DIRTY CHAI CUPCAKES
These dirty chai cupcakes have a chai spiced brown butter cupcake base with an entire shot of brewed espresso. Then they're topped with brown butter chai spice buttercream frosting.
Provided by Kyleigh Sage
Categories Dessert
Time 50m
Number Of Ingredients 22
Steps:
- I highly recommend making the brown butter for the buttercream the night before so that it has plenty of time to fully cool!
Nutrition Facts : ServingSize 1 cupcake, Calories 430 kcal, Sugar 37 g, Sodium 135 mg, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Carbohydrate 49 g, Fiber 1 g, Protein 4 g, Cholesterol 93 mg
CHAI CUPCAKES WITH BROWN BUTTER CHAI ICING.
Steps:
- Preheat the oven to 350 degrees F. Line a muffin tin with liners.
- In a small bowl, whisk together the flour, baking powder, spices and salt. Set it aside.
- Add the butter to the bowl of an electric mixer and beat it until creamy. Add the sugar and beat with the butter on high speed until fluffy, 2 to 3 minutes. Add in the eggs one at a time, mixing well on medium speed until combined. Scrape down the sides of the bowl if needed. Add in the oil and vanilla extract, beating on medium speed for another minute. With the mixer on low speed, add in half of the dry ingredients. Pour in the milk. Add in the other half of the dry ingredients and mix them on medium speed until the batter is combined.
- Fill the cupcake liners about 3/4 of the way full. Bake until the tops are set, about 16 to 17 minutes. Let cool completely before frosting.
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.
CHOCOLATE CHAI CUPCAKES WITH BUTTERCREAM FROSTING
Make and share this Chocolate Chai Cupcakes With Buttercream Frosting recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 1h19m
Yield 24 cupcakes
Number Of Ingredients 16
Steps:
- Heat oven to 350°F Place paper baking cups into muffin pan cups; set aside.
- Combine all filling ingredients in medium bowl. Beat at medium speed until creamy; set aside.
- Combine boiling water and tea bags in glass measuring cup, let stand 5 minutes. Remove tea bags, squeezing out excess liquid. Add enough water, if necessary, to equal 1 1/2 cups.
- Reserve 3 tablespoons prepared tea; set aside. Place remaining prepared tea in large bowl; add cake mix, melted butter and eggs. Beat at low speed 30 seconds. Beat at medium speed, scraping bowl often, until creamy.
- Spoon about 2 tablespoons cake batter into each prepared muffin cup. Top each with 1 tablespoon filling. Spoon additional cake batter over filling until cups are about 2/3 full. (DO NOT OVERFILL.) (Batter does not have to cover filling completely.) Bake for 19 to 22 minutes or until toothpick inserted comes out clean. Cool completely.
- Combine 3 tablespoons reserved prepared tea and milk in 2-quart saucepan. Add flour and cocoa; whisk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and just comes to a boil (4 to 6 minutes). Remove from heat; cool about 15 minutes.
- Combine 1 cup butter, 1 cup sugar and cinnamon in medium bowl. Beat at high speed until creamy. Continue beating, gradually adding cocoa mixture, 1 tablespoon at a time, until light and creamy and sugar is dissolved. Frost or pipe cooled cupcakes. Sprinkle with cinnamon, if desired. Store refrigerated.
CHAI TEA CUPCAKES WITH BROWN BUTTER FROSTING
While melting butter on the stove one day, I got busy and accidentally made brown butter. I love chai tea and thought the brown butter would complement it. So, of course, cupcakes came to mind. I put them in a bakery box and when I opened it, the smell of these cupcakes was heavenly. If anyone could put that smell in a lotion or room fragrance, it would be great!!
Provided by Organic Andrea @OrganicAndrea
Categories Cakes
Number Of Ingredients 9
Steps:
- To make brown butter on purpose: for 4 oz., put one stick of butter (salted) in a saucepan over medium to medium-high heat. Stir constantly until butter melts and starts to turn a brown color. Remove it from the heat and let cool to room temperature. The butter will continue to cook after you remove it from the heat, so don't overdo it.
- Preheat the oven to 350 degrees. Microwave the 1 1/4 cups of water until boiling hot. Steep the two tea bags for at least 5 minutes. Throw away tea bags. In the bowl of your electric mixer, combine cake mix, eggs, oil and tea. Mix according to package directions.
- Line cupcake pans with liners of your choice. For the standard sized cupcakes, measure a scant 1/4 cup of batter per cupcake liner. Bake for 15 to 20 minutes until done and when pressed in the center with index finger springs back instead of leaving an indentation.
- While cupcakes cool completely, mix frosting. Beat the brown butter and 3 cups of powdered sugar on low to combine. Add 2 tablespoons of milk or cream and beat well for 2 minutes. If the frosting is too runny and won't stand up to piping, add the more powdered sugar. If frosting is too stiff, add milk, 1 tablespoon at the time, beating well after each addition, until you reach the consistency you desire. The key to having a really good frosting is beating it at medium to high speed for at least 5 minutes and adding powdered sugar or milk, little by little, until you reach the desired consistency.
- Piping didn't really work for this frosting. The best bet is to do it the old-fashioned way. I used a small Wilton offset spatula and spread a thin layer of frosting to cover the top of each cupcake. Sprinkle with ground cinnamon to make them look pretty.
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