#59 Chai Tea Cupcakes

I hope everyone has been enjoying this lovely holiday season. I've been working on a lot of different projects and have finally gotten a chance to whip up a batch of cupcakes. Now I tried out a different chai cupcake recipe before but this one really has a good spicey chai flavor to it. I'm thinking my favorite flavor by Stash did the trick. You'll have to try it out for yourself and let me know what you think.

Chai Tea Cupcakes (courtesy of Baking Confessions)

The Goods
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

The How To

Preheat the oven to 350 degrees.

In a small sauce pan bring the milk to simmer. Steep 3 Chai tea bags in milk 10-15 minutes.

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.

 Mixing at medium speed, slowly add in the wet ingredients. Beat the batter until ingredients are thoroughly combined, being careful to not over beat.

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.

The Goods
16oz cream cheese at room temp

1 stick of butter 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!!!!

Up Next...

Dinoriffic Red Velvet Cupcakes

 

#58 Vanilla Pumpkin Pie Cupcakes

Hope everyone had an awesome Halloween! With the help of my little buddy Dracula we made these dreadfully tasty cupcakes. These little guys have 3 parts to them the pumpkin pie frosting, the vanilla cake and last but not least the graham cracker crust. My favorite part would have to be the crust but the frosting came in as a very close second for sure! The frosting is actually just pumpkin pie and you can either use store bought or make your own. I made this frosting last year for my Chocolate Pumpkin Cupcakes but this time instead of using the Libby's recipe I went with the one from the Une-Deux Senses blog and the link to that is below :)

Vanilla Pumpkin Pie Cupcakes (Courtesy of Une-Deux Senses)
I found it easiest to make the cake batter first then the crust :)

The Goods
1 3/4cups sifted cake flour (I accidentally used regular flour and they came out just fine)

1 cup sugar

1/2 tablespoon baking powder

1/4 teaspoon salt

1 stick unsalted butter, cut into pieces, at room temp.

1/2 cup milk room temp, divide

2 lg eggs room temp

1 lg egg white room temp

1 teaspoon vanilla

1 teaspoon cinnamon

The How To

Preheat oven to 350degrees. In a bowl of a stand mixer fitted with a whisk attachment, sift together flour, sugar, baking powder, salt and cinnamon.

Add the butter and 1/4 cup of milk. Mix on medium speed until smooth, about 4mins.

Yes it's going to look a lot like cookie dough but don't toss it out!!

  In another large bowl whisk together the eggs, egg white, vanilla, and the remaining milk. Add this mixture in 3 additions, mixing 2mins on med. speed after each addition. Then set aside for later.

Looks like perfectly good batter!!

 Now for the Graham Cracker Crust!!

The Goods

3/4 cup graham cracker crumbs

2 tablespoons light brown sugar

3 tablespoons unsalted butter, melted

The How To

Combine the graham cracker crumbs, sugar and butter in a medium bowl and mix well.

Add about a tablespoon of the mixture into the bottom of each cupcake liner and bake for 5minutes until the graham crackers are golden.



A juice glass is the peftect size for smushing the crust down.

Remove from the oven then fill about 1/2 full with the cake batter. Bake for 15-18mins rotating halfway through the bake time. Let them cool completely before frosting. 

Now grab your pumpkin pie and (gently) toss it in a piping bag and frost away!!!

The perfect combo of cake and pie!!!

Up Next...

Carmel Apple Cupcakes

Old Mcdonald Had A Farm....

I got the opportunity to make these adorable cupcakes for a little amazing boy's  first birthday. Each animal had a different flavor and filling too. I would have to say that the pig is my favorite!!! How about you?

  

Enjoy!!!

#48 Carrot Cupcakes

Moist
Savory
Flavorful
Should I say more? Hands down this is the best dang carrot cupcake I've ever had!!! Martha really nailed it this time. All I have to say is just grab yourself a pound of carrots and test this out for yourself :)


Carrot Cupcakes (courtesy of Martha Stewart)
MMMMMMMM!!!


The Goods
1lb carrots, peeled an finely grated
3lg eggs room temp
1/3 buttermilk room temp
2cups sugar
1 1/2 cups vegetable oil
1 1/2 teaspoon vanilla
1/2 cup pecans toasted and chopped (or raisins, cranberries or walnuts-whatever you are feeling!)
3 cups flour sifted
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 heaping teaspoon cinnamon
1 teaspoon ginger
1/8 teaspoon ground cloves

The How To
Start off with chopping or running the pecans through the food processor then baking at 350 degrees for 8-10mins make sure to stir at least once. Transfer nuts to a plate and let cool completely. While those are cooling turn down the oven to 325 degrees and combine your dry ingredients in a large bowl and set aside.

Once the pecans have cooled combine them and all the wet ingredients in the bowl of a stand mixer fitted with the whisk and mix to combine.

Stir flour mixture into carrot mixture until well combined.

Divide batter evenly among cups, filling three quarters full.

Bake for 20-23mins rotating halfway through the baking time. Transfer tin to a wire rack and let cool completely.

Vanilla Cream Cheese Frosting
This is some pretty amazing stuff! I added more vanilla but definitely start out with what's shown below and add more if desired.

The Goods
2 sticks butter unsalted and at room temp
12oz cream cheese room temp
4 cups powdered sugar
3/4 teaspoon vanilla

The How To
With an electric mixer on medium-high speed beat the butter and cream cheese until fluffy about 3mins.

Reduce speed to low add sugar l cup at a time then vanilla. Mix until smooth and fully incorporated.

Now put that frosting to work!!!

 Add some toasted coconut is the perfect finishing touch. Check out my Turkey Cupcakes for the directions.

Up Next...
Margareta Cupcakes