22 Mar Vanilla Bean Chai Cupcakes
I loved this recipe as I am a huge fan of Chai Tea. Delicious spicy, moist and sweet Vanilla Bean Chai Cupcakes, frosted with Classic American Buttercream, of course with a spicy secret.
Infused Chai Milk
- 150 ml Whole milk
- 1/2 tsp Ground cinnamon
- 3 Cinnamon sticks
- 1/4 tsp Dried ginger or 1 little piece of fresh ginger
- 1/2 tsp Whole black peppercorns
- 2 Green cardamom pods
- 2-4 Anise stars
- 2 Bags of black tea
- Heat milk on medium and before it comes to a boil, add all the other ingredients. Remove from heat and let it rest to cool temperature.
- Strain. Set aside.
Vanilla Bean Chai Cupcakes
- 100 g Cake flour
- 80 g White sugar
- 1 tsp Baking powder
- 1/4 ts. Salt
- 80 g Infused Chai Milk
- 1 Large Egg
- 1/2 tsp Vanilla Bean Paste or seeds of 1 Vanilla Stick
- 80 g Unsalted butter
- 1 tsp Ground Cinnamon
- Preheat oven to 325°F / 160°C.
- In a medium bowl, whisk egg, infused Chai milk and the vanilla bean paste just until lightly combined.
- In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder and salt on low speed for 2 minutes. Add the butter and 1/3 of the milk mixture and beat on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 2 minutes. Scrape down the sides of the bowl.
- Starting on medium-low speed, gradually add the remaining wet mixture to the batter in three parts, beating on medium speed for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides of the bowl and beat on medium speed until smooth.
- Divide the mixture evenly into cupcake tins filling each cupcake liner 3/4 of the way and dust some cinnamon on top.
- Bake for 20 minutes or until just beginning to brown on top. Remove from oven and let cool completely on a rack.
Vanilla Bean Spiced Buttercream
- 125 g Unsalted Butter at room temperature
- 200 g Icing sugar
- 2 tbsp Infused Chai milk
- 1/2 tsp Vanilla Bean Paste
- Drops of Peach Gel Food Coloring
- In the bowl of a stand mixer fitted with the flat beater, beat butter until pale and fluffy.
- Add Icing sugar, Vanilla bean paste and infused Chai milk and beat 5 minutes starting on low and increasing to medium-high speed. If frosting is too thick, beat in more milk, few drops at a time.
- Add gel food coloring and beat to incorporate.
1. Add the buttercream into a piping bag adapted with a 1M piping tip.
2. Squeeze the air out of the piping bag. Pipe a swirl on to each cupcake. Start at the center of the cupcake, squeezing in a spiral motion, creating layers of buttercream and working in toward the center.
3. Dust with some cinnamon and use Anise stars and Edible Gold Paper to garnish.