I made all the birthday baked goods for her safari themed birthday party and will share all the treat nuances multi week from now, so stay tuned for that!
Okay and now the authentic reason you're here: chai latte cupcakes. Would I have the option to concede something? I'm somewhat over pumpkin get-up-and-go lattes. I know… am I even a certified 30 something foodie if I couldn't care less for pumpkin season lattes? It's legitimate. They're too much sweet. Especially interesting considering you're looking heap of buttercream in these photos. (I moreover couldn't care less for matcha lattes. They have a lingering flavor like grass prepared milkshakes. Might somebody be able to, anyone, you should state they think the comparable?!)
Or maybe, my most cherished unrestrained bistro drink is a chai latte. The additionally bursting, the better. When conceptualizing equations starting late, I swung to the very beverage I was tasting at that moment. Also, in the swarm of pumpkin get-up-and-go upgraded everything right now, I feel like you'll esteem this fall refreshment propelled cupcake as much as I do!
Fragile and sticky chai latte cupcakes orchestrated with chai tea, chai seasons, and completed with whipped chai buttercream. This direct cupcake recipe tastes decisively like your most adored bistro chai latte drink.
- Chai Spice Mix
- 2 and 1/2 teaspoons ground cinnamon
- 1 and 1/4 teaspoons ground ginger
- 1 and 1/4 teaspoons ground cardamom
- 1/2 teaspoon ground allspice
- Cupcakes
- 1 bag chai tea
- 1/2 cup (120ml) whole milk, at room temperature
- 1 and 3/4 cups (200g) cake flour* (spoon & leveled)
- 3 and 1/2 teaspoons chai spice mix (above)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large egg whites, at room temperature*
- 2 teaspoons pure vanilla extract
- 1/2 cup (120g) sour cream or plain yogurt, at room temperature
- Chai Spice Buttercream
- 1 and 1/2 cups (345g) unsalted butter, softened to room temperature
- 5–6 cups (600-720g) confectioners’ sugar
- 2 teaspoons chai spice mix (above)
- 1/4 cup (60ml) heavy cream
- 2 teaspoons pure vanilla extract
- pinch of salt
- optional for garnish: cinnamon sticks + mix the remaining chai spice mix
- Prepare chai spice mix: Mix all of the chai spices together. You’ll have 5 and 1/2 teaspoons to use between the cupcake batter, buttercream, and garnish.
- Steep the tea*: Bring milk to a boil or heat in the microwave for 1-2 minutes. Pour over tea bag and steep for 20-30 minutes. This chai milk is the milk you’ll use in the cupcake batter. This can be done the day before and refrigerated overnight. Make sure the chai milk is room temperature before adding to the cupcake batter.
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners – this recipe makes 14-15 cupcakes. Set aside.
- Make the cupcakes: Whisk the cake flour, 3 and 1/2 teaspoons of chai spice mix, the baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour and mix in the chai milk *just* until combined. Do not overmix. Batter will be slightly thick and smell incredible!
- Pour/spoon the batter into the liners. Fill only 2/3 full to avoid baking over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. For around 35 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
- Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 5 and 1/2 cups confectioners’ sugar, the heavy cream, 1 and 3/4 teaspoons chai spice mix, vanilla extract, and a pinch of salt with the mixer running on low. Increase to high speed and beat for 2 minutes. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add another pinch of salt if frosting is too sweet.
- Frost cooled cupcakes and serve. I used Wilton 8B piping tip, stuck a cinnamon stick in some of them, and sprinkled with a mix of the remaining chai spice mix and a pinch of granulated sugar.
- Cover and store leftovers in the refrigerator for up to 5 days.
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