Chai Cupcakes
Chai was my most popular flavour during my cake business days, even making it into Every Day with Rachel Ray. Here's the recipe for it, as Chai Cupcakes!
Servings: 24 Cupcakes
Calories: 268kcal
Equipment
- Muffin Tin
- Cupcake Liners
Ingredients
- 3 cups Cake flour
- 2 ¼ cups Granulated sugar
- 2 tablespoon Baking powder
- 2 tablespoon Unsweetened Instant Black Tea * OR 3 black tea bags
- 1 ½ teaspoon Salt
- 1 teaspoon Cardamom
- 1 teaspoon Cinnamon
- ½ teaspoon Ground Cloves
- ½ teaspoon Ground Nutmeg
- 3 ½ oz Instant vanilla pudding mix**
- 6 Eggs
- 1 ½ cups Butter melted
- 2 tablespoon Pure vanilla extract
- 1 ½ cup Water
- 1 batch batch Swiss Meringue buttercream
- or
- 1 batch American buttercream
- 1 tablespoon Unsweetened Instant Black Tea Powder
- 2 teaspoon Vanilla Extract
- ½ teaspoon Cardamom
- ½ teaspoon Cinnamon
- ¼ teaspoon Ground Cloves
- ¼ teaspoon Ground Nutmeg
Instructions
- Preheat oven to 350°F (180°C). Line 24 muffin tin cavities with cupcake liners.
- Combine flour, sugar, tea, baking powder, salt, spices, and pudding mix in a large bowl. This can be in the bowl of a stand mixer fit with a paddle attachment, or just a large mixing bowl to use with a handheld mixer.
- Add the eggs and butter to the flour mixture, beating on low speed until smooth.
- Carefully add the remaining wet ingredients - melted butter and vanilla - to the mix, mixing on medium speed until smooth. Be sure to scrape down the sides of the bowl several times while mixing.
- Add water to batter, mix until well incorporated and smooth.
- Divide cupcake batter among prepared cupcake pan.
- Bake cupcakes until golden and knife inserted into center of batter comes out clean - about 20-22 mins .
- Allow to cool to cool to room temperature, before decorating.
- Prepare either Swiss meringue buttercream or American buttercream, following the applicable recipe , using vanilla extract.
- In a small bowl, mix together instant tea and spices. Add about 2 teaspoon very hot water, mix to form a thick, smooth paste.
- Beat paste into prepared frosting until fully mixed in and smooth.
- Use a piping bag, spoon, and/or offset spatula to frost your cupcakes as desired, enjoy!
Notes
* If you can't find instant black tea powder, heat the water in the recipe and brew 3 black tea bags in it, for a strong tea.
** The pudding mix can be skipped, if you're a purist. It makes the cake extra moist and the recipe really... fool proof.
Nutrition
Calories: 268kcal | Carbohydrates: 35g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 396mg | Potassium: 36mg | Fiber: 1g | Sugar: 22g | Vitamin A: 414IU | Calcium: 73mg | Iron: 1mg
