CHAI LATTE CUPCAKES RECIPES

CHAI TEA LATTE RECIPE | ALLRECIPES

Chai Tea Latte Recipe | Allrecipes image

This is really similar to the brand Oregonu0026reg; Chai. Simply delicious either hot or iced! This will save you more money than buying the chai. In India, each family has their own way of making it, so you should experiment to find your favorite blend.

Provided by Allrecipes

Categories Indian Recipes

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 1/2 cups

Ingredients

Steps:

Pour boiling water over tea bag in a mug; let steep 4 to 6 minutes. Remove and discard tea bag.n
Stir honey and sugar into tea to dissolve. Stir milk through tea to serve.n

CHAI LATTE CUPCAKES RECIPE - BETTYCROCKER.COM

Chai Latte Cupcakes Recipe - BettyCrocker.com image

Take a taste adventure with a sweet new cupcake.

Provided by Betty Crocker Kitchens

Total Time 1 hours 50 minutes

Prep Time 25 minutes

Yield 24

Number Of Ingredients 7

Ingredients

Reynolds™ Baking Cups
1 box Betty Crocker™ Super Moist™ French vanilla cake mix
Water, vegetable oil and eggs called for on cake mix box
1 package (1.1 oz) instant chai tea latte mix (or 3 tablespoons from larger container)
1 cup white vanilla baking chips
1 container Betty Crocker™ Rich & Creamy vanilla frosting
Ground cinnamon, if desired

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds Baking Cups in each of 24 regular-size muffin cups.
Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted. If necessary, microwave 15 seconds longer. Stir until smooth; cool 5 minutes. Stir in frosting until well blended.
Immediately spread or pipe frosting mixture on cupcakes. Sprinkle with cinnamon. Store loosely covered.

Nutrition Facts : Calories 250 , CarbohydrateContent 34 g, CholesterolContent 25 mg, FatContent 2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 4 g, ServingSize 1 Cupcake, SodiumContent 200 mg, SugarContent 25 g, TransFatContent 1 g

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Preheat oven to 350°F and line your cupcake pan with your desired cupcake wrappers. Cream together the butter (or margarine) and sugar. Add the vanilla and
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Preheat oven to 350°F and line your cupcake pan with your desired cupcake wrappers. Cream together the butter (or margarine) and sugar. Add the vanilla and beat in one egg at at 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 it! Mix together the baking soda and vinegar separately in a small bowl, THEN add it to the batter and mix until combine. Spoon into cupcake tins until 3/4 full and bake 15-20 minutes and use the toothpick trick to check for readiness. For easy scooping, I recommend using an ice cream scooper for perfectly size and less messy cupcakes.Let cupcakes cool in pan for 10 minutes and then leave them on a cooling rack themselves to cool. Chai Latte Frosting In a stand mixer, beat the butter (margarine) until creamy. On low, mix in the vanilla and the remainder of chai spice mix. Carefully, beat in the powdered sugar about 1/2 cup at a time. If the buttercream seems too thick, add 1-2 tbs of cold milk (soymilk) until the desired consistency is reached. Pipe onto cooled cupcakes with your favorite frosting tip.

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This is really similar to the brand Oregonu0026reg; Chai. Simply delicious either hot or iced! This will save you more money than buying the chai. In India, each family has their own way of making it, so you should experiment to find your favorite blend.
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Stir honey and sugar into tea to dissolve. Stir milk through tea to serve.n

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Preheat the oven to 350ËšF. Heat soymilk in a small saucepan or microwave until almost boiling. Remove from heat and add tea bags. Allow to steep for 10 minutes, then remove teabags, squeezing out as much soymilk as possible. Re-measure, and add more soymilk to make exactly 1 cup. Whisk in cider vinegar, and side aside until curdled.In a large bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, and spices. Pour in soy milk mixture, along with oil, sugar, and vanilla, and stir just until no large lumps remain.Fill cupcake liners with 1/4 cup of batter (liners should be 2/3 full), and bake for 20-22 minutes or until puffed and golden. Transfer to a cooling rack and allow to cool completely before frosting.For buttercream: put the sugar and eggwhites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream.Pour the mixture into the bowl of a stand mixer fitted with a whisk attachment and beat on medium speed until it cools and forms a thick and shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat the buttercream on medium-high speed until is is thick and very smooth, 6-10 minutes. Add the vanilla and cinnamon and whip for another 30 seconds until incorporated. Spread or pipe on cooled cupcakes.

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