Dessert
Chai Latte Cupcakes with Chai Buttercream
1 u 15 minVoor 12Nutri-Score D€€
D
1 u 15 min
1 u 15 minChai Latte Cupcakes with Chai Buttercream
wat u nodig heeft
Ingrediënten
ground cinnamon (for the chai spice mix)Kruiden en specerijen2 stukken- ground ginger (for the chai spice mix)Kruiden en specerijen1 stuk
- ground cardamom (for the chai spice mix)Kruiden en specerijen1 stuk
- ground allspice (for the chai spice mix)Kruiden en specerijen0,8 stukken
chai tea bagsDranken2 stukken
whole milk (warmed and infused with chai)Zuivel120 ml
all purpose flourGranen210 g
baking powderVoorraadkast1 stuk- baking sodaVoorraadkast0,3 stukken
saltKruiden en specerijen0,3 stukken
unsalted butter (softened, divided between batter and buttercream)Zuivel363 g- granulated sugarVoorraadkast200 g
- eggs (large, room temperature)Zuivel3 stukken
- vanilla extract (divided between batter and buttercream)Voorraadkast3 stukken
sour cream (or full fat Greek yogurt)Zuivel120 g- icing sugar (sifted)Voorraadkast480 g
- heavy creamZuivel40 ml
- cinnamon sticks (for decoration)Kruiden en specerijen12 stukken
per portie
Voedingswaarden
488kcal
- Koolhydraten
- 58 g
- Eiwitten
- 4 g
- Vetten
- 27 g
wat u gebruikt
Keukengerei
Muffinvorm
Mengkom ×3
Garde- Handmixer
Steelpan
Oven- Afkoelrooster
Spuitzak
stap voor stap
Bereiding
- Stap 1
Make the chai spice mix
- Combine the ground cinnamon, ground ginger, ground cardamom and ground allspice in a small bowl.
- Set aside; you will use part of it in the cupcakes and part in the buttercream.
- Stap 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.
- Stap 3
Mix the dry ingredients
- Whisk the flour, chai spice mix, baking powder, baking soda and salt together in a bowl.
- Stap 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.
- Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
- Stap 5
Finish the batter
- Mix in the dry ingredients until just combined.
- Gently fold in the cooled chai-infused milk.
- Stap 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.
- Cool completely on a cooling rack.
- Stap 7
Make the chai buttercream
- Beat the softened butter until pale and creamy.
- Add the icing sugar, chai spice mix and salt, then beat until smooth.
- Mix in the vanilla extract and heavy cream, then whip until light and fluffy.
- Stap 8
Decorate and serve
- Pipe or spread the buttercream over the cooled cupcakes.
- Top each with a cinnamon stick and optionally dust lightly with ground cinnamon.
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