Chai Tea Cupcakes With Brown Butter Frosting Recipes

CHAI CUPCAKES WITH BROWN BUTTER CHAI ICING.

Steps:

• Preheat the oven to 350 degrees F. Line a muffin tin with liners.
• In a small bowl, whisk together the flour, baking powder, spices and salt. Set it aside.
• Add the butter to the bowl of an electric mixer and beat it until creamy. Add the sugar and beat with the butter on high speed until fluffy, 2 to 3 minutes. Add in the eggs one at a time, mixing well on medium speed until combined. Scrape down the sides of the bowl if needed. Add in the oil and vanilla extract, beating on medium speed for another minute. With the mixer on low speed, add in half of the dry ingredients. Pour in the milk. Add in the other half of the dry ingredients and mix them on medium speed until the batter is combined.
• Fill the cupcake liners about 3/4 of the way full. Bake until the tops are set, about 16 to 17 minutes. Let cool completely before frosting.

CHAI TEA CUPCAKES

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.

CHAI TEA CUPCAKES WITH BROWN BUTTER FROSTING

Steps:

• To make brown butter on purpose: for 4 oz., put one stick of butter (salted) in a saucepan over medium to medium-high heat. Stir constantly until butter melts and starts to turn a brown color. Remove it from the heat and let cool to room temperature. The butter will continue to cook after you remove it from the heat, so don't overdo it.
• Preheat the oven to 350 degrees. Microwave the 1 1/4 cups of water until boiling hot. Steep the two tea bags for at least 5 minutes. Throw away tea bags. In the bowl of your electric mixer, combine cake mix, eggs, oil and tea. Mix according to package directions.
• Line cupcake pans with liners of your choice. For the standard sized cupcakes, measure a scant 1/4 cup of batter per cupcake liner. Bake for 15 to 20 minutes until done and when pressed in the center with index finger springs back instead of leaving an indentation.
• While cupcakes cool completely, mix frosting. Beat the brown butter and 3 cups of powdered sugar on low to combine. Add 2 tablespoons of milk or cream and beat well for 2 minutes. If the frosting is too runny and won't stand up to piping, add the more powdered sugar. If frosting is too stiff, add milk, 1 tablespoon at the time, beating well after each addition, until you reach the consistency you desire. The key to having a really good frosting is beating it at medium to high speed for at least 5 minutes and adding powdered sugar or milk, little by little, until you reach the desired consistency.
• Piping didn't really work for this frosting. The best bet is to do it the old-fashioned way. I used a small Wilton offset spatula and spread a thin layer of frosting to cover the top of each cupcake. Sprinkle with ground cinnamon to make them look pretty.

CHAI TEA CUPCAKES

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.