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Chai Latte Cupcakes with Chai Buttercream
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Chai Latte Cupcakes with Chai Buttercream

1 godz. 15 minPorcje: 12Nutri-Score D€€
od @noorbakesss25 importówugotowano 0 razy
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Składniki

12 osób
  • ground cinnamon (for the chai spice mix)Przyprawy2 kawałki
  • ground ginger (for the chai spice mix)Przyprawy1 kawałek
  • ground cardamom (for the chai spice mix)Przyprawy1 kawałek
  • ground allspice (for the chai spice mix)Przyprawy0,8 kawałki
  • chai tea bagsNapoje2 kawałki
  • whole milk (warmed and infused with chai)Nabiał120 ml
  • all purpose flourProdukty zbożowe210 g
  • baking powderSpiżarnia1 kawałek
  • baking sodaSpiżarnia0,3 kawałki
  • saltPrzyprawy0,3 kawałki
  • unsalted butter (softened, divided between batter and buttercream)Nabiał363 g
  • granulated sugarSpiżarnia200 g
  • eggs (large, room temperature)Nabiał3 kawałki
  • vanilla extract (divided between batter and buttercream)Spiżarnia3 kawałki
  • sour cream (or full fat Greek yogurt)Nabiał120 g
  • icing sugar (sifted)Spiżarnia480 g
  • heavy creamNabiał40 ml
  • cinnamon sticks (for decoration)Przyprawy12 kawałki

na porcję

Wartości odżywcze

488kcal

Węglowodany
58 g
Białko
4 g
Tłuszcz
27 g
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Przybory

  • Forma do muffinek
  • Miska ×3
  • Trzepaczka
  • Mikser ręczny
  • Rondel
  • Piekarnik
  • Kratka do studzenia
  • Rękaw cukierniczy

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  3. Mix the dry ingredients

    • Whisk the flour, chai spice mix, baking powder, baking soda and salt together in a bowl.
    Krok 3

  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.
    Krok 4

  5. Finish the batter

    • Mix in the dry ingredients until just combined.
    • Gently fold in the cooled chai-infused milk.
    Krok 5

  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.
    Krok 6

  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.
    Krok 7

  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.
    Krok 8
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