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Chai Cupcakes with Honey-Ginger Cream Cheese Frosting

March 2, 2012

I don’t know if you have noticed but I have a wee thing for cupcakes.  It is something that is hard for me to describe to you but if you have ever seen a child in a candy store that just about sums it up!  I get so excited inside that I almost want to burst.  This doesn’t just happen once in a while either, it is EVERY TIME I see a cupcake.  Oh, and if it is a mini cupcake….WOWSERS!!!  Look out 🙂

I stumbled across this recipe on Best Friends For Frosting’s online magazine.  Have you seen what they premiere?  WOW!  There are some super talented blogger’s out there and Best Friends For Frosting brings them into the foreground for all of us to gaze at and admire!

Chai cupcakes with Honey-Ginger Cream Cheese Frosting are absolutely to die for!  Do you like chai tea?  Or Chai lattes?  If you do, you are going to love these cupcakes.  This recipe is just like an old fashioned spice cake.  You begin making your cupcakes by infusing the milk with chai tea bags which is where the cake receives its chai flavor.  Alternately, if you do not have chai tea bags you could use the same spices that are in the tea and add it to the flour mixture.  The predominate spices used in chai tea are cinnamon, cardamon, cloves, allspice, ginger, and nutmeg.  I went with the infused milk route because it is a different method for me and it sounded pretty neat 🙂  The frosting for these wonderfully aromatic cupcakes is a honey-ginger cream cheese frosting which is absolutely divine.  It is so creamy and soft.  It really pairs well with the chai spice.  Really, you could call these a Chai Latte Cupcake but I like the keep things simple, Chai cupcakes it is 🙂

Chai Cupcakes with Honey-Ginger Cream Cheese Frosting
Ingredients

1 1/3 cups milk
6 chai tea bags, without added sweetner, such as Tazo or Stash
4 whole eggs
2 egg yolks
2 teaspoons of vanilla extract
2 3/4 cups cake flour
2 cups sugar
4 and 1/2 teaspoons baking powder
3/4 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
8 ounces butter at room temperature

To Prepare

Preheat the oven to 350 Degrees F. Line 3 muffin tins with cupcake liners and set aside.

In a small saucepan bring the milk to a simmer over low med-low heat. Add the tea bags, careful not to let the paper tag fall into the milk. Remove from heat and allow the tea to steep for 5 minutes. Remove the teabags and squeeze out the milk. Let the chai milk cool completely.

In a medium bowl mix the eggs, egg yolks, vanilla, and 1/3 cup of the chai milk. Whisk together.

Combine the flour, sugar, baking powder, cinnamon, cardamom, and salt in the bowl of a mixer. Beat on low for 30 seconds. Add the butter and the remaining chai milk, on med-low speed.

Raise the speed to medium and beat until light and fluffy. Add the egg mixture in three additions scraping the between additions. Divide the batter evenly among the pans.

Bake the cakes for 14-18 minutes, or until a cake tester inserted in the middle comes out clean. Allow the cakes to cool in the pans for 10 minutes.Remove cakes from pans and peel off parchment paper. Cool completely.

To assemble the cupcakes pipe honey-ginger cream cheese frosting on top.  Thinly slice some candied ginger and place two thin slices on top of the frosting.

Honey-Ginger Cream Cheese Frosting

2 icing sugar
8 ounces of cream cheese at room temperature
6 tablespoons butter at room temperature
1/2 cup of honey (any kind as long as liquid)
1/2 teaspoon of fresh grated ginger
Candied ginger for garnish

To Prepare

Place all the ingredients in a food processor. Pulse to blend together, then scrape the sides of the bowl and pulse until smooth.

Makes 36 cupcakes
Source Tender Crumb


If you love chai tea or chai lattes you are going to think that you have died and gone to cupcake heaven!  These cupcakes are so flavorful it will be difficult to stop at just one 🙂

From our kitchen to yours,
Sydney Jones

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8 Comments leave one →
  1. March 2, 2012 4:06 pm

    Beautiful!

  2. March 2, 2012 6:16 pm

    Thanks 🙂

  3. March 2, 2012 7:35 pm

    Lovely recipe – very elegant flavours 🙂

    Cheers
    Choc Chip Uru

  4. March 2, 2012 8:15 pm

    They just look perfect Sydney – you know, I still haven’t tried chai tea, so I don’t really have an idea what it tastes like, but it sounds awesome!

  5. March 3, 2012 9:33 am

    this is looks beautiful, I love the honey ginger flavor for the frosting kind of unique.

    cheers

    new post:http://noteetc.blogspot.com/2012/02/dry-baked-brownies.html

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