spiced chai latte cupcakes, even better than the drink

I’m not entirely certain as to why, but this spiced chai latte cupcake makes me think of my cousins. Maybe it’s that coffee dates were always better with Amyra around. Or that Peanut can be a little cranky before her caffeine in the morning. Maybe it’s that the combination of spices make me think of the holidays which never feel quite right without the girls around. Whatever the case may be, I’m feeling home sick. (and by home I mean wherever my cousins are, because they are home).

I made these at the bakery the other day for the first time, they were so much more beautiful there because of the icing tips I was able to find. When I went to re-create them at home for our luncheon last Sunday with Mel, Alexandra & Michalis, the only tips I could find were shallow closed stars. Still, none of that changed the indisputable yumminess of them ultimately.

All these holidays coming up (halloween, thanksgiving, christmas, boxing day, new years), plus the changing of seasons means an unlimited pool of ideas with which to try. I’ve been spending my days making lists of things I want to make for the bakery & getting more & more excited with every recipe I pour through.

Pretty soon here I’m going to be one of those annoying people who wants to start her christmas decorating in October. I’m being deadly serious here… things are headed that way if I keep looking into all these decorating ideas!

One step & one recipe at a time though… like spiced chai latte cupcakes. That’s right, it’s like that warm delicious drink you get only it’s in a single serving cake… and better.

Ingredients, base: (makes 12)
– 150g butter, room temp
– 150g sugar
– 1 tbs oil
– 2 eggs
– 180g flour
– 1 1/4 tsp baking powder
– 1/4 tsp salt
– 150ml heavy cream
– 2 black tea tea-bags
– 1 tsp vanilla
– 1 tsp cinnamon
– 1/4 tsp cardamom
– 1/4 tsp ginger
– 1/8 tsp cloves
– 1/8 tsp nutmeg

Directions, base:
1. on medium heat, bring the cream to a simmer along with the tea bags. Remove from the stove & allow to steep for 30 minutes. When removing the tea-bags, squeeze all of the liquid out of them before discarding.
2. cream together the butter, sugar & oil until light & fluffy.
3. add the eggs one at a time & beat until fully incorporated.
4. sift the flour, spices, baking powder & salt together in a bowl.
5. add the dry ingredients & cream to the sugar & egg. This will be done in 4 editions alternating between wet & dry.
6. pre-heat the oven to 170°C & bake for 20-25 minutes, or until a skewer inserted into the middle comes out clean.
7. allow to cool thoroughly before icing.

Ingredients, icing:
– 5 egg whites
– 225g sugar
– 500g butter
– 1 tsp vanilla
– 1/8 tsp cinnamon

Directions, icing:
1. place the egg whites & sugar into a double boiler & beat with a hand-held mixer until all the sugar has dissolved.
2. once dissolved, remove from the heat & continue to beat on high until the egg whites have cooled completely.
3. once cooled, start adding the butter a little at a time. If it looks like it is starting to curdle, keep going, it will eventually smooth out & become wonderfully creamy.
4. add the vanilla & cinnamon at the end & just continue to beat until completely incorporated.
5. ice the cupcakes however you desire before serving. I prefer using a large open start tip, but for the pictures above I could only locate the closed star.

…for more recipes from us, see our archives.

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