Chai-Tea Cupcakes (courtesy of Martha Stewart)
I did make these in regular size. Just change the bake time to 18mins.
3/4 cup milk
2 bags black tea ( I used a combo of Golden Monkey and Taj Masala Chai Tea which are both loose black teas that can be found at Teavana)
1 cup all-purpose flour sifted
1 cup cake flour sifted
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 heaping teaspoon cinnamon (I heart cinnamon!!)
1/4 teaspoon ginger
1/4 teaspoon cardamon
Pinch of ground cloves
Pinch of nutmeg
1/2 stick of unsalted butter room temp.
3/4 cup packed dark brown sugar
2 eggs room temp.
The How To
Preheat oven to 350 degrees. Bring your milk to a simmer in a small sauce pan over medium heat. Remove from heat and add the two tea bags, over pan and let steep for 15mins. Remove bags and squeeze out excess liquid. Set aside and let the milk mixture cool completely.
|Just pretend that this is in focus.... The milk will take on a light brown hue.|
Reduce speed to low and add the flour mixture in three batches, alternating with two additions of the milky tea and beating until just combined after each.
Divide evenly among mini cupcake tins, filling about three-quarters full. Bake for 10-12mins rotating half way through the bake time. Let cool completely before glazing.
Turn the speed down to low and slowly add the sugar. Once all the sugar has been added turn the speed up to high and whisk until thick and smooth.
|Getting fancy with the flowers in the background ;)|
|Lovely little rainbows!|