PUMPKIN CHAI CUPCAKES RECIPES

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PUMPKIN CHAI CUPCAKES - JAMIE GELLER



Pumpkin Chai Cupcakes - Jamie Geller image

Pumpkin Chai Cupcakes

Provided by Melissa Kaye Apter

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 36 cupcakes

Number Of Ingredients 21

3 cups all-purpose flour
2 cups white sugar
2 teaspoon baking soda
1 teaspoon salt
¾ teaspoon ground cinnamon or Jamie Geller Hawaij for Coffee
1 can (15 oz.) pureed pumpkin
4 eggs
½ cup canola oil
½ cup chai tea concentrate such as Oregon Chai or water
1 teaspoon vanilla extract
2 lbs. confectioners' sugar
1 cup vegetable shortening
1 tsp. vanilla
pinch of salt
8 to 10 tablespoons chai tea concentrate, e.g. Oregon Chai
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
? teaspoon freshly ground black pepper

Steps:

  • Cupcakes: 1. Preheat oven to 350°F.  Line cupcake pans with 3 dozen cupcake liners. 2. In the bowl of a standing mixer with a paddle, combine flour, sugar, baking soda, salt, and cinnamon. 3. In a separate bowl, combine the pumpkin, eggs, oil, chai tea concentrate, and vanilla. Mix until smooth. 4. Add the pumpkin mixture to the dry ingredients and mix on low until smooth. 5. Distribute the batter into the cupcake liners, filling each one halfway. 6. Bake 12 to 15 minutes until the cupcakes spring back to the touch. Allow to cool before frosting. Frosting: 1. In the bowl of a standing mixer with a paddle, combine confectioners' sugar, shortening, vanilla, and salt. 2. Slowly add the chai tea concentrate, and mix on low until smooth and creamy. 3. Mix in the spices. 4. Frost the cupcakes.

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.

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