Postre
Chai Latte Cupcakes with Chai Buttercream
1 h 15 minPara 12Nutri-Score D€€
D
1 h 15 min
1 h 15 minChai Latte Cupcakes with Chai Buttercream
lo que necesita
Ingredientes
ground cinnamon (for the chai spice mix)Especias2 piezas- ground ginger (for the chai spice mix)Especias1 pieza
- ground cardamom (for the chai spice mix)Especias1 pieza
- ground allspice (for the chai spice mix)Especias0,8 piezas
chai tea bagsDespensa2 piezas
whole milk (warmed and infused with chai)Lácteos120 ml
all purpose flourCereales210 g- baking powder (teaspoon)Despensa1 pieza
- baking soda (teaspoon)Despensa0,3 piezas
salt (teaspoon)Especias0,3 piezas
unsalted butter (softened, divided between batter and buttercream)Lácteos363 g- granulated sugarDespensa200 g
- eggs (large, room temperature)Lácteos3 piezas
- vanilla extract (teaspoons, divided between batter and buttercream)Despensa3 piezas
sour cream (or full fat Greek yogurt)Lácteos120 g- icing sugar (sifted)Despensa480 g
- heavy creamLácteos40 ml
- cinnamon sticks (for decoration)Especias12 piezas
por ración
Nutrición
522kcal
- Carbohidratos
- 65 g
- Proteínas
- 4 g
- Grasas
- 28 g
lo que usará
Utensilios
Molde para magdalenas
Bol ×3
Varillas- Batidora de varillas
Cazo
Horno- Rejilla de enfriamiento
Manga pastelera
paso a paso
Preparación
- Paso 1
Make the chai spice mix
- Combine the ground cinnamon, ground ginger, ground cardamom and ground allspice in a small bowl.
- Stir well and set aside.
- Paso 2
Infuse the milk and preheat the oven
- Warm the milk in a saucepan until steaming, then add the chai tea bags.
- Steep for 10 minutes, squeeze out the excess from the bags and let the milk cool.
- Preheat the oven to 175 °C and line a 12 hole muffin tin with paper cases.
- Paso 3
Mix the dry ingredients
- Whisk the flour, chai spice mix, baking powder, baking soda and salt together in a bowl.
- Paso 4
Beat the butter, sugar and eggs
- In another bowl, beat the softened butter and sugar until light and fluffy.
- Beat in the sour cream, then add the eggs one at a time, mixing well after each.
- Stir in the vanilla extract.
- Paso 5
Combine the batter
- Mix the dry ingredients into the butter mixture until just combined.
- Gently fold in the cooled chai infused milk.
- Paso 6
Bake the cupcakes
- Divide the batter between the paper cases.
- Bake for 18–22 minutes, until a skewer inserted in the centre comes out clean.
- Let the cupcakes cool completely on a rack.
- Paso 7
Make the chai buttercream
- Beat the softened butter until pale and creamy.
- Add the icing sugar, chai spice mix and a small pinch of salt, then beat until smooth.
- Mix in the vanilla extract and heavy cream, then whip until light and fluffy.
- Paso 8
Decorate and serve
- Pipe or spread the buttercream over the cooled cupcakes.
- Top each cupcake with a cinnamon stick and optionally dust lightly with ground cinnamon.
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