Prepare to embark on a delightful culinary journey as we present the ultimate guide to creating exquisite chai tea cupcakes. These delectable treats fuse the aromatic flavors of chai tea with the comforting warmth of freshly baked cupcakes. With their perfect balance of spices, creamy frosting, and tender crumb, these cupcakes are sure to tantalize your taste buds and transport you to a world of pure indulgence. Whether you're a seasoned baker or just starting your culinary adventure, this article will provide you with all the information and guidance you need to master the art of crafting these delectable chai tea cupcakes.
Here are our top 3 tried and tested recipes!
CHAI TEA CUPCAKES
My brother made me a batch of cupcakes using the flavors from my all-time favorite coffeehouse drink-chai tea latte. What brotherly love! -Allison LaMarca, Cypress, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line 12 muffin cups with paper or foil liners., In a small saucepan, bring milk to a simmer (do not boil); remove from heat. Add tea bags; steep, covered, 10 minutes. Discard tea bags; cool tea completely., Cream butter and sugar until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, spices and salt; add to creamed mixture alternately with steeped milk, beating well., Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, beat butter and vanilla until creamy. Gradually beat in confectioners' sugar and enough milk to reach desired consistency. Spread over cupcakes. If desired, sprinkle with nutmeg.
Nutrition Facts :
CHAI TEA CUPCAKES
Make and share this Chai Tea Cupcakes recipe from Food.com.
Provided by chef FIFI
Categories Dessert
Time 45m
Yield 30 mini cupcakes
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 94.3, Fat 5.7, SaturatedFat 3.5, Cholesterol 29, Sodium 55.3, Carbohydrate 9.9, Fiber 0.3, Sugar 6, Protein 1.6
CHAI TEA CUPCAKES
Tender cupcakes with a light chai flavor. A boxed cake mix simplifies preparation.
Provided by konkshelll
Categories Desserts Cakes Cake Mix Cake Recipes Cupcakes
Time 1h20m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line 24 muffin cups with liners.
- Heat milk in a saucepan over medium heat until steaming, about 2 minutes. Add chai tea bags and steep for 10 minutes.
- Combine chai mixture, cake mix, eggs, oil, cinnamon, nutmeg, and ginger in a large bowl and beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes.
- Remove from the oven and let cool completely, about 30 minutes.
- Beat cream cheese and butter together in a mixing bowl using an electric mixer on medium-high speed until creamy, about 1 minute. Add confectioners' sugar 1 cup at a time, mixing until fully incorporated. Pour in vanilla extract. Whip on high speed until fluffy, 1 to 2 minutes.
- Pipe or spread frosting onto cooled cupcakes. Sprinkle tops evenly with cinnamon.
Nutrition Facts : Calories 236.6 calories, Carbohydrate 36.2 g, Cholesterol 34.4 mg, Fat 9.7 g, Fiber 0.1 g, Protein 2.5 g, SaturatedFat 4 g, Sodium 165 mg, Sugar 21.1 g
Tips for Making Perfect Chai Tea Cupcakes:
- Use high-quality chai tea. This will ensure that your cupcakes have a rich, flavorful base.
- Don't overmix the batter. Overmixing can result in tough, dense cupcakes.
- Fill the cupcake liners only about ⅔ full. This will prevent them from overflowing in the oven.
- Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking can result in dry, crumbly cupcakes.
- Let the cupcakes cool completely before frosting them. This will help the frosting to set properly.
- If you don't have time to make your own chai tea, you can substitute 2 teaspoons of chai tea concentrate for the brewed chai tea.
Conclusion:
Chai tea cupcakes are a delicious and unique treat that are perfect for any occasion. With their warm, spicy flavor and fluffy texture, these cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat to bake, give chai tea cupcakes a try!
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