Chai Tea Cupcakes Recipes

Steps:

• In a small bowl, combine the ginger, cinnamon, cardamom, cloves and pepper; set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder, salt and 1-1/2 teaspoons spice mixture. Gradually add to creamed mixture alternately with milk, beating well after each addition., Fill 12 paper-lined muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 24-28 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat butter until fluffy; beat in the confectioners' sugar, vanilla and remaining spice mixture until smooth. Add enough milk to reach desired consistency. Pipe frosting over cupcakes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.
• Heat the milk in a saucepan until almost boiling. Remove from the heat and add the black tea and chai tea bags. Cover and let stand for 10 minutes. Wring out the tea bags into the milk and discard bags. In a medium bowl, whisk together the tea-milk, yogurt, sugar, oil and vanilla. In a large bowl, stir together the flour, baking soda, baking powder, cinnamon, ginger, cloves, salt and pepper. Pour the wet ingredients into the dry mixture and stir until blended. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting (I prefer vanilla).

Steps:

• Preheat oven to 350°. Line 12 muffin cups with paper or foil liners., In a small saucepan, bring milk to a simmer (do not boil); remove from heat. Add tea bags; steep, covered, 10 minutes. Discard tea bags; cool tea completely., Cream butter and sugar until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, spices and salt; add to creamed mixture alternately with steeped milk, beating well., Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, beat butter and vanilla until creamy. Gradually beat in confectioners' sugar and enough milk to reach desired consistency. Spread over cupcakes. If desired, sprinkle with nutmeg.

Steps:

• Preheat oven to 350 degrees.
• Line mini muffin pans with liners.
• Combine flour, chai mix, cocoa, baking powder and salt and whisk together.
• In a large mixing bowl, combine butter and sugar and cream together (approx 3 minutes).
• Add eggs one at a time and beat well.
• Add vanilla.
• On low speed, alternate adding flour and milk into the creamed butter mixture and beat.
• Fill cupcake cups with batter 3/4 full.
• Bake for approximately 15 minutes or until done.
• Let cakes cool completely.
• Combine all the ingredients and mix until smooth.
• Refridgerate until cakes have cooled.
• Frost cakes.
• Sprinkle cocoa powder or powdered sugar on top frosting as a garnish.
• *TIP--To make it easier to fill mini cupcakes holders, place batter in a large plastic ziplock bag, snip off a bit on the corner.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
• Warm 3/4 cup milk in a saucepan over medium heat, stirring constantly to make sure it does not burn, until piping hot but not boiling. Add chai tea bags; set aside and steep for 10 minutes.
• Beat sugar and butter together in a medium bowl using an electric mixer until creamy. Beat eggs in 1 at a time. Stir in vanilla extract.
• Combine flour, baking powder, and cinnamon in a separate bowl. Add flour mixture to butter mixture and mix well. Stir in 1/2 cup chai mixture until batter is smooth. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cupcakes cool to room temperature before transferring to the refrigerator to cool completely, about 30 minutes.
• Blend together butter and 2 cups confectioners' sugar in a bowl using an electric mixer until smooth. Add remaining chai mixture and gradually add remaining 1 cup confectioners' sugar while continuously mixing. Blend until frosting is smooth and fluffy, about 3 minutes.
• Place frosting into a piping bag, snip off tip of bag with scissors, and pipe onto cooled cupcakes.