Wow, it’s been a while since I’ve updated, so I’ve decided to give you a treat. Delicious chai-tea cupcakes =) I found this recipe in Martha Stewart’s book, titled simply, CUPCAKES. Enjoy. You will need: 3/4 cup milk 1 cup all-purpose flour 1 cup cake flour, sifted 1/2 teaspoon coarse salt 2 bags of chai spice tea 1 & 1/2 teaspoons baking powder 1/2 stick (4 TBSP) butter, room temp 3/4 cup packed brown sugar 2 large eggs, room temp condensed milk icing STEP 1: Preheat oven to 350 degrees Fahrenheit. Line 24 mini muffin tins with paper liners. Bring the milk to a simmer over medium heat. Remove from heat, add tea bags and let steep for 15 minutes, covered. Remove tea bags, squeezing the bags over the pan, and discard. Allow milk to cool completely. In a medium mixing bowl, whisk together both flours, baking soda and salt.  STEP 2: With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until incorporated, scraping sides of bowl as needed. Reduce speed to low and alternate adding the flour mixture and milk until well combined. STEP 3: Divide batter evenly among lined cups, filling each three-quarters full. Bake for 10-12 minutes, until tops spring back when lightly touched or when a pick inserted in the middle comes out clean. Cool on a wire rack.  STEP 4: Make the icing by combining 2 TBSP room temp butter, 1/4 cup sweetened condensed milk and 1/4 cup confectioner’s sugar in a mixer on med-high. Dip the top of each cupcake into the icing and quickly turn over and let it set.  End Note: For a little bit of added spice, which makes these cupcakes incredible, add 1/4 teaspoon each of ginger, cinnamon and cardamom & a pinch of nutmeg, cloves and black pepper. 

Wow, it’s been a while since I’ve updated, so I’ve decided to give you a treat. Delicious chai-tea cupcakes =) I found this recipe in Martha Stewart’s book, titled simply, CUPCAKES. Enjoy.

You will need:

  • 3/4 cup milk
  • 1 cup all-purpose flour
  • 1 cup cake flour, sifted
  • 1/2 teaspoon coarse salt
  • 2 bags of chai spice tea
  • 1 & 1/2 teaspoons baking powder
  • 1/2 stick (4 TBSP) butter, room temp
  • 3/4 cup packed brown sugar
  • 2 large eggs, room temp
  • condensed milk icing

STEP 1: Preheat oven to 350 degrees Fahrenheit. Line 24 mini muffin tins with paper liners. Bring the milk to a simmer over medium heat. Remove from heat, add tea bags and let steep for 15 minutes, covered. Remove tea bags, squeezing the bags over the pan, and discard. Allow milk to cool completely. In a medium mixing bowl, whisk together both flours, baking soda and salt. 

STEP 2: With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until incorporated, scraping sides of bowl as needed. Reduce speed to low and alternate adding the flour mixture and milk until well combined.

STEP 3: Divide batter evenly among lined cups, filling each three-quarters full. Bake for 10-12 minutes, until tops spring back when lightly touched or when a pick inserted in the middle comes out clean. Cool on a wire rack. 

STEP 4: Make the icing by combining 2 TBSP room temp butter, 1/4 cup sweetened condensed milk and 1/4 cup confectioner’s sugar in a mixer on med-high. Dip the top of each cupcake into the icing and quickly turn over and let it set. 

End Note: For a little bit of added spice, which makes these cupcakes incredible, add 1/4 teaspoon each of ginger, cinnamon and cardamom & a pinch of nutmeg, cloves and black pepper. 

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