Another co-worker requested cupcakes that had a chai flavor. After some thinking and looking around on the internet, I wasn’t finding anything I liked online. So I took a basic cake recipe and doctored it up. I’m not a huge chai fan, but I do like these cupcakes. I’ve been told by those who love chai tea that these are spot on.
Chai Spiced Cupcakes
2 sticks butter, room temperature
2 c sugar
3 c cake flour*
3 tsp baking powder
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1 c milk
3 chai spice tea bags
1 tsp vanilla bourbon extract
Preheat oven to 350 degrees.
In a medium bowl, sift together flour, baking powder, salt, and spice. Set aside.
Heat milk in a small saucepan until almost boiling. Remove from heat and place 3 tea bags in the warm milk and steep for 5-10 minutes. Set aside to cool. Once cool, stir in vanilla bourbon extract.
Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well. Add eggs, 1 at a time, beating well after each addition. Add flour and cooled milk alternately to creamed mixture, beginning and ending with flour until well combined. Do not over mix. Fill cupcake liners about 3/4 full.
Bake for 20-23 minutes until golden or toothpick comes out clean. Cool completely on wire rack before frosting.
* You can use self-rising flour if you don’t have cake flour, but omit the baking powder.
1 stick butter, room temperature
2 3/4 c powdered sugar
5-6 Tbsp. heavy cream
1 tsp vanilla extract
1 tsp honey