Tuesday, June 28, 2011

Chai Cupcakes - A Little Time Out for Yourself (Recipe)

Today we have a break from the Summer heat, so since I normally would grab a warm mug of Oregon Chai, since it is Tuesday, I decided to bake my chai!

These cupcakes have a lovely chai & cream cheese filling and frosting. Chai concentrate makes this recipe fast an easy, especially if you already have a powdered mix you enjoy. This recipe is from The Big Book of Cupcakes which I just bought, and love! With 150 cupcake recipes, it will keep me very busy baking.

Chai Cupcakes
You Will Need:
1/2 c. butter - softened
1 c. shortening
2 c. sugar
4 large eggs
3/4 c. milk
1/4 c. chai tea powder - I use Oregon Chai, but anything you like will work
2 3/4 c. cake flower
2 tsp. baking powder
1/2 tsp. salt

Preheat your oven to 350 degrees.

Mix the dry ingredients together in a bowl (last 3 listed). Set aside

Beat the butter and shortening in your stand mixer till it is light and fluffy. Gradually start adding the sugar. Scrape the sides and bottom of your bowl so all the sugar moistened. Then start adding the eggs, one at a time. Each egg should be fully incorporated before the next is added.

Mix the chai powder and milk together in a small bowl. Make sure the powder is all dissolved.


Alternate adding the dry ingredients and wet,  1/3 of the dry at a time, beginning and ending with the flour. Mix just till incorporated.

Fill baking cups 2/3 full and bake for 15-18 minutes. Set the cupcakes on racks to cool. These are very delicate and light cupcakes. Don't be surprised if they fall a little as they cool. Don't worry, you will cover them with frosting and no one will know!



Chai Cream Cheese Frosting
You Will Need:
1/2 c. butter - softened
8 oz. of cream cheese - softened
3 Tbsp. chai tea powder
2 tsp. vanilla
1 Tbsp. meringue powder -optional, but will give stiffness to the frosting
1/4 tsp. salt
4 c. powdered sugar



For writing:
Wilton's piping gel
brown gel coloring
piping bag
#2 icing tip

Cream the butter and cream cheese in a stand mixer. Add chai powder, vanilla and meringue powder and mix on medium until creamy. Gradually add the powdered sugar and salt. Beat on high for 2 minutes.

For writing, take a small amount of frosting and color it brown. Add enough piping gel to make it a little more fluid. With a bag and #2 tip you can pipe your Chinese characters, or any other message you like. 5 years of college Japanese and I am happy to at least use it on my cupcakes...


From the top going clockwise, I have Love, Friend, Tea and Peace.

For more cupcake fun, be sure to stop by Hoosier Homemade's Cupcake Tuesday Linky.

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