These little guys are like a chai latte in cupcake form. I made them for a friend’s boyfriend’s birthday. She said he really liked cinnamon, and so I thought he’d appreciate something spicy and delicious. I paired it with the cinnamon-honey buttercream that I used last week on the apple-oat cupcakes – I can’t get enough of this stuff, so yummy! The combo was originally on Une-deux senses. The cupcakes were apparently a hit with the birthday boy. I used half the following recipe and got exactly 12 regular-sized cupcakes.
Recipe from Sky-High: Irresistible Triple-Layer Cakes
1 1/3 cup milk
6 chai tea bags
4 whole eggs
2 egg yolk
2 tsp. vanilla extract
2 3/4 cup cake flour
2 cup sugar
4 1/2 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. cardamom
1/2 tsp. salt
8 oz. (2 sticks) unsalted butter, room temperature
1. Preheat to 350 F. In small pot, bring the milk to a simmer over medium heat. Add the tea bags. Remove from the heat and allow to steep. Remove the bags, squeeze out the remaining milk and let cool.
2. In a medium bowl, combine the eggs, yolks, vanilla and 1/3 cup of the chai milk.
3. In the bowl of a mixer sift together the flour, sugar, baking powder, cinnamon, cardamom, and salt. Then add the butter and remaining chai milk. Mix on medium low speed until light and fluffy.
4. Add the egg mixture in three additions, making sure to scrape the bowl well after each. Divide the batter among the cupcake tins, about 2/3 full, and bake for 15 - 20 minutes.