Chai Spiced Cupcakes with Honey-Ginger Buttercream

Chai tea is the shiz. Its the bee’s knees, The cat’s pajamas, the… Real McCoy? It’s delicious. Its the perfect blend of sweet and spicy which is why it’s perfect for cupcakes! I paired it with a ginger-honey buttercream but you can also make this into a 8 inch round cake with a simple powdered sugar coating. Either way it’ll be amazing!

What you’ll need:

  • 6 chai tea bags
  • ½ cup boiling water
  • 4 oz (8 tbsp, 1 stick) unsalted butter, softened
  • ½ cup granulated sugar, divided
  • ½ cup firmly packed light brown sugar
  • ¼ cup unflavored vegetable oil
  • 2 large eggs, at room temperature
  • 2 ½ cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cardamom
  • ½ tsp freshly grated nutmeg
  • ¼ tsp salt
  • 1 cup buttermilk

Buttercream ingredients:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine softened
  • 1 tsp vanilla extract
  • 4 cups sifted confectioners’ sugar (approximately 1 lb.)
  • 1 tablespoon honey
  • 1 tsp ground ginger
  • 1 1/2-2 tablespoons milk
  1. Preheat oven to 350.
  2. Pour the boiling water over the teabags and let them steep until the liquid has cooled to room temp. Squeeze the bags to make sure you get all of the tea out.
  3. Cream the butter and sugars in a mixer until fluffy (about 2 minutes). Add the eggs, tea, and oil and continue to mix making sure to scrape down the sides.
  4. Combine all dry ingredients in a bowl and add to tea mixture in 3 additions, alternating with milk and ending on dry.
  5. Pour into cupcake wrappers and bake for about 25 minutes (closer to an hour for an 8 inch cake). Check the cakes every 10 minutes or so. They will be firm and springy to the touch when they’re done.
  6. Remove from oven and let cool on wire rack.
Buttercream:

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add ginger and honey then add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

Pipe buttercream onto cooled cupcakes and drizzle with honey or top with candied ginger. Sooooooo goooood!

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