Saturday, November 19, 2011

Cupcakes Week 35

Chai Cream Cupcake Recipe

1¾ cups cake flour
1¼ cups all-purpose flour
2 cups granulated sugar
1 tablespoon baking powder
¾ teaspoon salt
4 Chai Spiced Tea Bags
1 cup unsalted butter, room temperature, cut-up
4 large eggs
1 cup whole milk
1½ tablespoons vanilla extract

Heat milk in microwave until hot (about 60-90 seconds). Steep 3 Chai tea bags in milk 10-15 minutes. While tea is steeping, preheat oven to 350 degrees. Cut open remaining tea bag and grind until fine. (I used my electric coffee grinder.) In the bowl of stand mixer fitted with the paddle attachment, sift together, flours, sugar, baking powder, salt, and ground Chai tea; mix to combine. Add butter and mix until coated with flour.

Once tea has steeped, squeeze milk from tea bags and discard bags. In a medium sized bowl, whisk together eggs, tea-steeped milk, and vanilla. Mixing at medium speed, slowly add wet ingredients, pausing to scrap the bowl a couple of times. Beat the batter until ingredients are thoroughly combined, being careful to not over beat.

Line cupcake pans with paper liners. Using a large scoop, fill each liner about two-thirds full. Bake until cake tester comes out clean, 18-22 minutes. Cool on wire racks. Makes about 24 cupcakes.

Cream Cheese Frosting

2-8 ounces packages cream cheese at room temperature
1 stick (8 ounces) unsalted butter at room temperature
2 pounds sifted confectioners' (powdered) sugar
1 tablespoon vanilla extract

Cinnamon for dusting
Cinnamon sticks for garnish

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and cream cheese until well combined. Reduce mixer speed to low and gradually add confectioners' sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.

Once cupcakes have cooled, pipe cupcakes with frosting. Dust lightly with cinnamon and garnish with half of a cinnamon stick if desired.

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