Chai Tea Cupcakes (courtesy of Baking Confessions)
1 3/4 cups cake flour sifted
1 1/4 cups all purpose flour sifted
2 cups sugar
1 tablespoon baking powder
3 /4 teaspoon salt
4 Chai spice tea bags
1 cup butter, room temp. chopped into little pieces
4 lg eggs room temp.
1 cup milk
1 1/2 tablespoons vanilla extract
Once tea has steeped, squeeze milk from tea bags and discard bags.
In a medium sized bowl, whisk together eggs, tea-steeped milk, and vanilla then set aside.
Cut open remaining tea bag and grind until fine.I used my rolling pin.
In the bowl of stand mixer fitted with the paddle attachment, sift together, flours, sugar, baking powder, salt, and ground Chai tea; mix to combine.
Add butter and mix until coated with flour.
Fill each cup about two-thirds full. Bake for 18-20mins rotating halfway through the bake time. Cool on wire rack and lightly dust the tops with cinnamon.
Creamy Vanilla Bean Frosting
If you don't have a vanilla bean handy then substitute with another 1/2 tablespoon of vanilla extract.
16oz cream cheese at room temp
6-7 cups powdered sugar
1/2 tablespoon vanilla extract
1 vanilla bean pod sliced down the center
The How To
Cream together butter and cream cheese until well combined on medium speed.
Reduce mixer speed to low and gradually add confectioners' sugar until thoroughly incorporated and smooth. Add the extract and scrapped vanilla bean paste.
Now frost away!!!!