Chai Latte Cupcakes
Rabu, 22 Mei 2019
Edit
this is my first post for fall & i don't think there is any going back. i know we technically still have a few weeks left of summer, but as soon as september nears i bust out all the apples + pumpkins. i thought i was going to ease into the flavours of fall but instead i decided to go all out & create this chai latte cupcake! however, on NOM this week i made a pumpkin + pineapple bundt cake as an "end of summer, beginning of fall" inspired treat. but back to these cupcakes!
INGREDIENTS
FOR THE CHAI LATTE CUPCAKES
INGREDIENTS
- For the chai latte cupcakes
- Milk 30 ml
- Tea 1 chai bag
- Butter 125 g, unsalted
- Caster sugar 125 g (superfine)
- Eggs 2
- Flour 125 g, self-raising
- For the chai latte cupcake frosting
- Sugar 110 g
- Egg whites 2, large
- Butter 175 g, soft, unsalted
- Vanilla extract 2 tsp
FOR THE CHAI LATTE CUPCAKES
- To prepare the chai latte cupcakes first gently heat the milk and teabag to a simmer.
- Cover and leave to infuse for 20 minutes.
- Heat the oven to 180°C (160° fan) gas 4.
- Place paper cases in a 12 hole bun tin.
- Remove the teabag and strain the milk, leaving it to cool to room temperature.
- Beat together the butter and sugar in a mixing bowl until fluffy.
- Beat in the eggs one at a time until blended.
- Add the milk and blend well. Stir in the flour until well combined.
- Spoon into the paper cases and bake for 15-20 minutes until golden brown and risen.
- Cool in the tins for 5 minutes then place on a wire rack to cool completely.
- Put the sugar and egg whites in a large heatproof bowl over a pan of simmering water and whisk constantly for about 3 minutes, until it feels hot to the touch.
- Remove from the heat and whisk for about 5 minutes until cool and a thick and shiny meringue.
- Add the butter, 1 tablespoon at a time, beating until smooth.
- Continue beating for 5-10 minutes until thick and very smooth.
- Add the vanilla and beat until incorporated.
- Spread or pipe on the cakes.
- Sprinkle with cinnamon and decorate the chai latte cupcakes with cinnamon sticks and cardamom pods.
