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Vanilla Chai Tea Cupcakes

October 13, 2010

It’s been a stressful couple of weeks so, unfortunately, I haven’t done much baking. So I knew when I got the free time to whip something up, it had to be good.

 

Chai tea cupcakes with all the best spices. Recipe by Bakingdom.

 

Chai tea cupcakes sounded perfect. Most of my time in the last week has been spent working on my portfolio for a study abroad program. I applied on Monday to attend the Danish School of Media and Journalism in Arhus, Denmark. I was incredibly nervous in editing my portfolio because I haven’t edited it in awhile. Thankfully, though, I had the help of another student, Eve Edelheit.

Eve went to DSMJ last spring and had an incredible time and made some awesome stories. She helped me edited my portfolio quite a bit and was very encouraging. Eve spent a lot of time in India last summer and expressed her love of the country, so I thought making chai tea cupcakes to thank her for her help would be excellent.

The recipe for this cupcake calls for a lot of not-so common ingredients, but it has a perfect blend of spices. I had some trouble with the frosting, but it is because I not longer have a stand mixer, so there were a lot of chunks in the frosting and the butter wasn’t blended properly. I’m pretty sure this is only my fault, however, but it made piping difficult.

 

Vanilla chai tea cupcakes with delicious cinnamon buttercream frosting

 

Vanilla Chai Cupcakes — Makes 24 cupcakes

Cupcakes

1 3/4 cups flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 tsp. cinnamon

3/4 tsp. cardamom

1/2 tsp. ginger

1/2 tsp. nutmeg

1/2 tsp. ground cloves

1 cup sugar

1/2 cup butter

2 eggs

1/2 cup apple sauce

1 cup milk

4 bags chai tea

Frosting

1 cup butter

4 1/2 cups powdered sugar

1 tsp. vanilla

1 tsp. cinnamon

2 tsp. milk

1. Preheat oven at 350 degrees. Line muffin tin with cupcake liners.

2. In a small saucepan, heat milk until it simmers. Remove from heat and add tea bags. Let steep for 10 minutes, then remove tea bags and leave it to cool.

3. In a medium bowl, combine flour, baking soda, baking powder and spices. Set aside.

4. In a large bowl, cream butter and sugar together. Add eggs one at a time, then add apple sauce until well incorporated.

5. Add 1/3 of flour mixture, mixing well. Then add 1/2 of chai tea milk. Add additional 1/3 flour mixture, then remainder of the milk, finishing with the rest of the flour, mixing well after adding each ingredient. Do not overmix.

6. Fill each cupcake liner 2/3 full. Bake for 18 minutes until a toothpick can be removed cleanly.

7. For frosting, cream butter until it is light and fluffy. Add 1 cup powdered sugar, and cream together. Beat in an additional cup of powdered sugar until incorporated, then add vanilla. Add cinnamon, then remainder of the powdered sugar. If frosting seems too thick or is not mixing, add a teaspoon of milk until it is the right consistency (thick enough to stand but thin enough to mix, with everything incorporated). Pipe onto cupcakes and enjoy!

Recipe adapted from Bakingdom.

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One Comment leave one →
  1. October 25, 2010 11:36 am

    Love the angle!

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