Chai Latte Cupcakes From Betty Crocker Recipes

CHAI LATTE CUPCAKES (FROM BETTY CROCKER)

Steps:

• Pre-heat oven to 350F for shiny metal pans (or 325F for dark or nonstick pans).
• Line muffin cups with paper baking cups.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
• Divide batter evenly among muffin cups.
• Bake 18-23 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes then remove from pan to wire rack to cool completely (about 1 hour).
• In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted (if not melted microwave 15 seconds longer).
• Stir until smooth then cool 5 minutes.
• Stir in frosting until well blended.
• Immediately spread or pipe frosting mixture on cupcakes.
• Sprinkle with cinnamon.
• Store loosely covered at room temperature.

CHAI LATTE PROFITEROLES

Steps:

• Heat oven to 425°F. Line cookie sheet with parchment paper.
• In 2-quart saucepan, heat milk, 1/2 cup butter and the salt until butter is melted. Add flour all at once; stir until mixture comes together, forms a ball and pulls away from side of saucepan. Transfer dough to food processor. Add eggs; process until dough is combined and smooth.
• Using ice cream scoop, place balls of dough on cookie sheet.
• Bake 20 minutes or until golden brown. Turn oven off; let stand in oven 10 minutes longer. Cool completely.
• Meanwhile, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in 2 tablespoons sugar and the chai latte mix. Increase speed; beat mixture until stiff. Cover; refrigerate until ready to use.
• In 2-quart saucepan, stir together 1/2 cup sugar, the cornstarch and cocoa with whisk. Add water; heat to boiling over medium heat. Boil 1 minute. Beat in 2 tablespoons butter. Remove from heat; stir in vanilla. Pour into heatproof jar. Store in refrigerator.
• To serve, cut each cream puff in half. Top bottom halves with chai latte whipped cream. Cover with top halves of cream puffs. Drizzle each with chocolate sauce.

CHOCOLATE CHAI LATTE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan with baking spray with flour.
• In small bowl, toss chocolate chips with 1 tablespoon of the cake mix. In large bowl, beat remaining cake mix, 1/4 cup dry chai latte mix, the water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coated chocolate chips. Pour into pan.
• Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• In medium bowl, mix powdered sugar and butter until smooth; set aside. In small microwavable bowl, microwave milk on High 10 to 15 seconds or until very warm. Stir in 1 tablespoon dry chai latte mix until dissolved; stir into powdered sugar mixture until smooth and spreadable. Spread over cake. Just before serving, sprinkle with cinnamon. Store loosely covered.

CHAI LATTE CUPCAKES

Steps:

• 1. Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• 2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
• 3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• 4. Spread or pipe frosting on cupcakes. Sprinkle with cinnamon. Store loosely covered at room temperature.