Chai Cupcakes
Prep Time: 30 mins | Cook Time: 25 mins | Yield: 12 cupcakes
It is officially December! Which means absolutely nothing if you're Filipino because Christmas season starts in November. Duh.
I know the holidays will be very different this year, but even though we would all likely be (and should be) celebrating with less people, doesn't mean we have to stop making good food. One of the first recipes I ever wrote is this chai cupcake recipe, originally developed for my older sister's engagement party. It's changed a bit over the years, but still one of my favorite things to make. The spices for this recipe (including those in the chai) are the usual suspects for this time of the year, which makes it a great addition to any holiday spread.
Ingredients
· 1 3/4 cups all purpose flour
· 1 cup granulated sugar
· 1 1/2 teaspoon baking powder
· 1/4 teaspoon pumpkin spice
· pinch of salt
· 1/2 cup (8 tablespoons) unsalted butter, softened at room temperature
· 2 eggs
· 1 tablespoon vanilla extract
· 1 cup almond milk (or any type of milk)
· 3 chai tea bags (I used Tazo brand for this recipe)
Frosting:
· 1/2 cup (8 tablespoons) unsalted butter, softened at room temperature
· 1 1/2 cups powdered sugar
· 1 teaspoon pumpkin spice
Instructions
Heat half the milk and steep chai teabags according to instructions using the heated milk. Set aside to cool.
In a standing mixer or medium-sized bowl, mix flour, sugar, baking powder, salt, and pumpkin spice until thoroughly blended.
Use the paddle attachment and set mixer to low speed. Add butter, about one tablespoon at a time, until the mixture is crumbly. Alternatively, use a handheld mixer at low speed. Or if you must, use a fork and put in some elbow grease.
Combine the steeped chai and milk mixture with the remainder of the milk in a separate bowl. Stir in the vanilla extract.
Slowly add the milk mixture into the dry ingredients, making sure to use a low speed on the mixer and scraping the sides as needed.
Add in the eggs and continue to mix until thoroughly incorporated and you have a homogenous batter (it should be fairly runny, similar to pancake batter).
Pour the batter into muffin tins lined with cupcake liners, filling them about 3/4 full (my molds took about 1/4 cup batter).
Bake at 350° F for 20-25 mins or until a toothpick comes clean when you poke the center of the cupcakes.
Place on a cooling rack to cool the cupcakes to room temperature.
Frosting:
In a clean bowl, whip the 1/2 cup of softened butter until fluffy.
Add in the powdered sugar, 1/2 cup at a time. Whip until the sugar is fully incorporated.
Add in the pumpkin spice and whip until you have a fluffy texture.
Make sure to frost the cupcakes after it has completely cooled down.
Enjoy!
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