CHAI CUPCAKES WITH CINNAMON-HONEY SWISS MERINGUE BUTTERCREAM: RECIPE - (4.5/5)
Provided by kayjayjohnson
Number Of Ingredients 19
Steps:
- Preheat to 350 F. Line with cupcake liners, set aside. In saucepan, bring the milk to a simmer over medium heat. Add the tea bags. Remove from the heat and allow to steep for 5 minutes. Remove the bags and squeeze out the remaining milk. Let the milk cool completely. In a medium bowl, combine the eggs, yolks, vanilla and 1/3 cup of the chai milk. In the bowl of a mixer sift together the flour, sugar, baking powder, cinnamon, cardamom, and salt. Beat on low for about 30 seconds, then add the butter and remaining chai milk. Mix on medium low speed until light and fluffy. Next, add the egg mixture in three additions, making sure to scrape the bowl well after each. Divide the batter among the cupcake tins, about 2/3 full, and bake for 15 - 20 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool completely. For the frosting, place all ingredients into a stand mixer or food processor and incorporate well until smooth, making sure to scrape the sides of the bowl.
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muhamad Gg
[email protected]Meh.
Newbie Fine
[email protected]I'm not usually a fan of cupcakes, but these were really good! The chai flavor was unique and interesting, and the frosting was light and fluffy. I would definitely recommend these to anyone looking for a new cupcake recipe.
onkeotty CHILIZA
[email protected]These cupcakes were a hit at my party! The chai flavor was subtle and delicate, and the cinnamon-honey Swiss meringue buttercream was the perfect complement. I loved the way the spices in the chai and the sweetness of the honey played off each other.