Chai Tea Latte Cupcakes

Chai Tea Latte Cupcakes
I found this idea while I was looking for something that would be a nice compliment to Thanksgiving and Fall before I break out the Christmas ideas.

Chai Tea Latte Cupcakes
There are a few different ways that the chai can be infused into the cupcake. I chose to use a chai tea mix and put a few teaspoons into the milk. You can add as much or as little chai tea powder to make the spiciness to your liking. You could also take a few chai tea teabags and infuse them for 20 minutes into the warm milk before adding to the batter.
Chai Tea Latte Cupcakes
I chose to use a nice light swiss meringue frosting for this cake rather than a super sweet buttercream. The cake part is a white cake adapted with the chai tea flavor and the result is wonderfully fluffy. For piping generous swirls on each cake use the amounts below. For a small slathering on each cake cut the recipe in half.
Chai Tea Latte Cupcakes
Chai Tea Cupcakes
adapted from Joy of Baking (makes 12)
2 eggs at room temperature
1 3/4 cups sifted self rising flour
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter at room temperature
1 cup sugar, divided
1 tsp vanilla
1/2 cup warm milk
4-6 tsp chai (or to taste)
1/8 tsp cream of tartar
1. Separate the 2 eggs into two different bowls. Preheat the oven to 350 F/180 C and line a muffin tin with liners. Add the milk and chai into a small bowl and mix together, set aside.
Chai Tea Latte Cupcakes
2. Sift the flour, baking powder and salt together in a small bowl.
3. In a large bowl beat the butter and 3/4 cup of the sugar together until light and fluffy. Scrape down the sides of the bowl as needed and add the egg yolks one at a time until combined. Beat in the vanilla extract.
Chai Tea Latte Cupcakes
4. Pour the flour mixture and the milk into the batter alternating. Start and end with the flour.
Chai Tea Latte Cupcakes
5. In a clean bowl whisk the 2 egg whites until they start to foam. Add in the cream of tartar. Gradually add in the rest of the sugar (1/4 cups) as stiff peaks start to form. Fold one scoop of the egg whites into the batter to loosen it up and then fold in the rest. Don’t over mix.
6. Fill each muffin cup 3/4 full and bake for 17-20 minutes or until a cake tester inserted in the middle comes out clean.
Chai Tea Latte Cupcakes
Chai Swiss Meringue Buttercream
adapted from Love & Olive Oil
1 cup sugar
4 large egg whites
1 1/2 cups unsalted butter at room temperature
4 tsp vanilla extract
2 tsp chai
cinnamon for sprinkling on top (optional)
1. Put the sugar and egg whites in a heatproof bowl over a saucepan of simmer water and whisk continuously until warm and the sugar has dissolved (about 3 minutes).
Chai Tea Latte Cupcakes
2. Pour the mixture into a large bowl and beat on medium speed until it cools and forms a thick and shiny meringue, about 5 minutes. Add the butter one tablespoon at a time, beating until smooth. Once all the butter is in beat on medium high seed for 6-10 minutes. Add the vanilla and the chair and whip for 30 seconds. Pipe onto the cooled cupcakes.
Chai Tea Latte Cupcakes

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