Chai Spiced Cupcakes

Between the chai spice buttercream and intensely spiced chai cupcakes, this dessert pushes all other desserts to the back of the line.

 Ingredients:

for the chai cupcake cake

• 2 teaspoons loose leaf punjabi chai tea

• 1 cup milk

• 1 cup unsalted butter, softened

• 1 1/2 cups brown sugar

• 2 eggs

• 1 teaspoon vanilla extract

• 1 tablespoon vegetable oil

• 2 1/2 cups plain flour

• 2 teaspoons baking powder

• 1 teaspoon fine table salt

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon ground cloves

• 1/8 teaspoon ground cardamon

for the whipped buttercream frosting

• 450 grams unsalted butter, room temperature

• 3-4 cups icing sugar, or to taste

• 1 teaspoon vanilla extract

• 1/3 cup cream

• 1 teaspoon ground cinnamon, for dusting

• 12 cinnamon sticks, for decoration

Creating The Magic:

• Preheat oven to 180 degrees (160 for a fan-forced oven)

• In a saucepan over low heat add the milk & loose leaf tea. let simmer for five minutes to infuse the tea into the milk. do not let the mixture come to a boil. remove from heat & let cool to room temperature. strain out tea.

• Cream butter and brown sugar.

• Add the eggs one at a time, followed by the vanilla extract. beat until light and fluffy.

• In a separate bowl sift the flour, baking powder, salt, cinnamon, cloves & cardamom. gradually add to stand mixer at low speed.

• Once the flour is JUST combined into the wet ingredients, add the infused milk & beat until batter is smooth.

• Evenly distribute batter amongst lined cupcake tins.

• Bake for 15 minutes, or until the tops bounce back to touch.

• While the cupcakes cool, make the frosting.

• Add the butter, icing sugar & vanilla to a bowl and beat until light & fluffy, about 5 minutes.

• Add the cream & beat for an additional minute.

• Once the cupcakes have come out of the oven and cooled, fill a piping bag with frosting & pipe as desired. sprinkle with a touch of cinnamon & decorate with a cinnamon stick.

Enjoy!

This recipe is from Hey Modest Marce