CHAI CUPCAKE RECIPE RECIPES

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CHAI CUPCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Chai Cupcakes Recipe: How to Make It - Taste of Home image

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

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 1 dozen.

Number Of Ingredients 15

1/2 teaspoon each ground ginger, cinnamon, cardamom and cloves
1/8 teaspoon pepper
1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1-1/2 cups cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup 2% milk
FROSTING:
6 tablespoons butter, softened
3 cups confectioners' sugar
3/4 teaspoon vanilla extract
3 to 4 tablespoons 2% milk

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, FatContent 14g fat (9g saturated fat), CholesterolContent 54mg cholesterol, SodiumContent 209mg sodium, CarbohydrateContent 61g carbohydrate (46g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

CHAI CUPCAKES RECIPE | ALLRECIPES



Chai Cupcakes Recipe | Allrecipes image

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

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 12 cupcakes

Number Of Ingredients 15

1 cup milk
2 black tea bags
2 chai tea bags
½ cup plain yogurt
¾ cup white sugar
¼ cup canola oil
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ teaspoon baking soda
½ teaspoon baking powder
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
1 pinch ground black pepper

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, CarbohydrateContent 22.8 g, CholesterolContent 2.2 mg, FatContent 5.3 g, FiberContent 0.5 g, ProteinContent 2.3 g, SaturatedFatContent 0.7 g, SodiumContent 159.4 mg, SugarContent 14.2 g

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