Chai Latte Cupcakes #christmas #cakes

let me take a moment to thanks a lot for all the birthday wishes for candy Noelle over the weekend.
among the birthday celebration, own family touring, a special birthday cake, a few quiet own family time, and all of the thoughtful desires from you– this became clearly one of the fine weekends ever. 

We felt the affection surround us as we celebrated our daughter’s 1st birthday. mother may additionally are becoming notable emotional at the night of her birthday as I read her at the night time You have been Born, but I suppose that’s anticipated when your infant turns 1!!!!
I made all the birthday cakes for her safari themed party and could proportion all of the dessert information subsequent week, so stay tuned for that!

Chai Spice Mix

  • 2 and 1/2 teaspoons ground cinnamon
  • 1 and 1/4 teaspoons ground ginger
  • 1 and 1/4 teaspoons ground cardamom
  • 1/2 teaspoon ground allspice


  • 1 bag chai tea
  • 1/2 cup (120ml) whole milk, at room temperature
  • 1 and 3/4 cups (200g) cake flour* (spoon & leveled)
  • 3 and 1/2 teaspoons chai spice mix (above)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3 large egg whites, at room temperature*
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120g) sour cream or plain yogurt, at room temperature

Chai Spice Buttercream

  • 1 and 1/2 cups (345g) unsalted butter, softened to room temperature
  • 5-6 cups (600-720g) confectioners' sugar
  • 2 teaspoons chai spice mix (above)
  • 1/4 cup (60ml) heavy cream
  • 2 teaspoons pure vanilla extract
  • pinch of salt
  • optional for garnish: cinnamon sticks + mix the remaining chai spice mix


  1. put together chai spice mix: mix all of the chai spices collectively. you'll have 5 and half teaspoons to apply among the cupcake batter, buttercream, and garnish.
  2. Steep the tea*: deliver milk to a boil or warmness within the microwave for 1-2 minutes. Pour over tea bag and steep for 20-half-hour. This chai milk is the milk you will use within the cupcake batter. this can be achieved the day earlier than and refrigerated in a single day. ensure the chai milk is room temperature before including to the cupcake batter.
  3. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a 2d pan with 2-3 liners - this recipe makes 14-15 cupcakes. Set apart.
  4. Make the cupcakes: Whisk the cake flour, three and half teaspoons of chai spice mix, the baking powder, baking soda, and salt collectively. Set aside.
  5. the usage of a hand-held or stand mixer fitted with a whisk attachment, beat the butter and sugar collectively on excessive velocity till clean and creamed, about 2 minutes. Scrape down the edges and up the bottom of the bowl with a rubber spatula as wished. Beat inside the egg whites on excessive velocity till mixed, about 2 mins. Beat inside the sour cream and vanilla extract. Scrape down the edges and up the lowest of the bowl as wished. With the mixer on low velocity, upload the dry components until simply included. With the mixer still going for walks on low, slowly pour and blend within the chai milk *simply* till mixed. Do no longer overmix. Batter can be barely thick and smell fantastic!
  6. Pour/spoon the batter into the liners. Fill handiest 2/3 complete to keep away from baking over the sides. Bake for 20-22 minutes, or until a toothpick inserted inside the middle comes out clean. For around 35 mini cupcakes, bake for about 11-thirteen mins, same oven temperature. allow the cupcakes to chill absolutely earlier than frosting.
  7. Make the frosting: With a handheld or stand mixer equipped with a paddle attachment, beat the butter on medium pace till creamy, about 2 mins. add 5 and half of cups confectioners' sugar, the heavy cream, 1 and 3/four teaspoons chai spice mix, vanilla extract, and a pinch of salt with the mixer jogging on low. growth to high speed and beat for two mins. upload up to 1/2 cup more confectioners' sugar if frosting is too skinny or any other Tablespoon of cream if frosting is just too thick. upload some other pinch of salt if frosting is just too sweet.
  8. Frost cooled cupcakes and serve. I used Wilton 8B piping tip, stuck a cinnamon stick in a number of them, and sprinkled with a mix of the remaining chai spice blend and a pinch of granulated sugar.
  9. cover and keep leftovers in the refrigerator for up to 5 days.

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