Chai Tea Cupcakes Recipe #113220
Found this one in a magazine and thought that it was an interesting "adult" recipe for cupcakes.
by chef FIFI
45 min | 15 min prep
30 mini cupcakes
- 30 mini cupcake liners
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup instant chai tea mix
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (1 stick)
- 3/4 cup sugar
- 2 large eggs
- 1/3 cup milk
- 1/2 teaspoon vanilla
Frosting
- 3/4 cup softened cream cheese, from the tub
- 1/4 cup instant chai tea mix
- 1/4 cup powdered sugar
- cocoa or powdered sugar, to garnish
- Preheat oven to 350 degrees.
- Line mini muffin pans with liners.
- Combine flour, chai mix, cocoa, baking powder and salt and whisk together.
- In a large mixing bowl, combine butter and sugar and cream together (approx 3 minutes).
- Add eggs one at a time and beat well.
- Add vanilla.
- On low speed, alternate adding flour and milk into the creamed butter mixture and beat.
- Fill cupcake cups with batter 3/4 full.
- Bake for approximately 15 minutes or until done.
- Let cakes cool completely.
- Combine all the ingredients and mix until smooth.
- Refridgerate until cakes have cooled.
- Frost cakes.
- Sprinkle cocoa powder or powdered sugar on top frosting as a garnish.
- *TIP--To make it easier to fill mini cupcakes holders, place batter in a large plastic ziplock bag, snip off a bit on the corner.
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5 stars