Tuesday, November 19, 2013

Chai Tea Cupcakes with Honey Buttercream Frosting

This is my go-to party cupcake in the fall and winter months.  They are always a big hit, as well as one of my personal favorites, so I thought I would pass on the recipe.  I didn't write down where I initially found the recipe, so I can't reference them. :/ oops. 

Makes 100 mini cupcakes or about 35 regular cupcakes

Chai tea cupcakes
1 1/3 cups milk
6 chai tea bags 
4 whole eggs
2 egg yolk
2 tsp vanilla extract
2 3/4 cups cake flour 
2 cups sugar
4 1/2 tsp baking powder
3/4 tsp cinnamon
1/2 tsp salt
2 sticks unsalted butter at room temperature

1. Preheat oven and line cupcake tins (I usually make mini cupcakes)
2. In a saucepan, bring milk to simmer over medium heat.  Add tea bags and remove from heat.  Allow
    to steep for at least 5 minutes. Remove bags and squeeze out remaining milk. Put in refrigerator to let
    cool completely.
3. In medium bowl, combine eggs, yolks, vanilla, and 1/3 cup of the chai milk. 
4. In mixing bowl, whisk together flour, sugar, baking powder, cinnamon and salt. Beat on low for 30
    seconds. Add butter and remaining chai milk. Mix on medium/low until light and fluffy. Add egg
    mixture in 3 additions (scrape well after each addition)
5. Divide batter among cupcake tins, filling each about 2/3 full.  Bake 11-12 minutes for mini cupcakes,
    or 15-20 minutes for regular.  Allow cupcakes to cool completely before frosting. 

Honey buttercream frosting
1/2 cup unsalted butter at room temperature
1/4 cup Tbsp honey
2-3 cups powdered sugar
Milk as needed for thinning 

1. In standing mixer, use paddle attachment; cream together the butter and honey for two minutes. Add    
    1 cup powdered sugar
2. Start in low speed and beat until smooth and creamy. (3-5 minutes)
3. Gradually add remaining powdered sugar, beating well after each addition until icing reaches desired
4. Add milk for thinning. 

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