Embrace the warmth and comfort of chai in a delightful new form with our Aromatic Chai Spice Cupcakes. Infused with the rich flavors of black tea and traditional chai spices, these cupcakes offer a cozy, aromatic experience. Topped with a smooth chai-spiced buttercream frosting, they are perfect for those who love the soothing essence of chai in a sweet, indulgent treat.
Ingredients:
- Chai Spice Cupcakes:
- Milk: 125g
- Black Tea Bag or Loose Leaf Black Tea: 1 tsp
- Cake Flour: 215g
- Baking Powder: 1 tsp
- Ground Ginger, Cinnamon, Cardamom, Cloves, Nutmeg: ½ tsp (combined)
- Salt: ¼ tsp
- Unsalted Butter (room temperature): 60g
- Granulated Sugar: 150g
- Large Eggs: 2
- Vanilla Extract: 1 tbsp
- Chai Spice Buttercream Frosting:
- Unsalted Butter (room temperature): 230g
- Powdered Sugar: 100g
- Ground Ginger, Cinnamon, Cardamom, Cloves, Nutmeg: ⅝ tsp (combined)
- Vanilla Extract: 1 tbsp
Instructions:
- Cupcake Preparation: Preheat oven to 175°C. Line a muffin tin with liners. Heat milk until simmering, then steep tea for 5-10 minutes. Strain and cool.
- Dry Ingredients: Whisk together flour, baking powder, spices, and salt.
- Creaming: Beat butter until creamy. Add sugar, eggs, and vanilla, beating to a creamy consistency.
- Batter Formation: Mix in half of the flour mixture and all the tea-infused milk, then add the remaining flour mixture. Mix to a smooth batter.
- Baking Cupcakes: Scoop batter into liners until ¾ full. Bake for 18 minutes or until a toothpick comes out clean. Cool completely.
- Buttercream Frosting: Whip butter until pale and creamy. Add powdered sugar and spices, beating to a fluffy consistency.
- Frosting Cupcakes: Fill a piping bag with frosting and pipe onto cupcakes, starting from the outside. Optionally, sprinkle with cinnamon.
Enjoy these Aromatic Chai Spice Cupcakes as a delightful treat, perfect with a cup of tea or as a cozy dessert to share with friends and family!