31 August 2009

Vanilla Chai Cupcakes

A long time ago, I promised a recipe for these cupcakes. For those of you who have been holding your breath, well, sorry . . . I guess you've had to let it out a few times by now. But without further ado . . .

Vanilla Chai Cupcakes
(makes 15 - 17)

1/2 cup milk
1 bag chai tea*
1 cup white flour
1/2 cup whole wheat flour (because I can't resist)
1/2 cup white sugar
1/2 cup brown sugar
2 tsp baking powder
1/4 tsp each of cinnamon and nutmeg
6 TBSP butter, softened
1/4 cup plain yogurt
2 eggs, beaten
2 tsp vanilla

Heat milk and add chai tea; let steep while you assemble other ingredients. Sift flours (or all white flour, if you prefer), sugars, baking powder, and spices into a medium mixing bowl. Add the rest of the ingredients and stir until incorporated. Fill muffin cups (or papers in cups!) 2/3 full of batter. Bake at 325F for 18 - 20 minutes or until done. These cupcakes still look white when they are completely baked, so check with a toothpick if you're unsure. I like to top these cupcakes with a cocoa frosting my sister-in-law gave me the recipe for (see below). A half-recipe made enough frosting for the cupcakes with some left over.

Fisher Family Cocoa Butter Frosting

1/3 cup butter, melted
1/3 cup cocoa
2 cups powdered sugar
1 tsp vanilla
2 TBSP milk (or more as needed for the consistency you like)

With a whisk or fork mix ingredients in a small bowl, drizzling in milk until you have the consistency you like.

*If you don't have spiced tea make your own mix. For this batch I used a heaping teaspoon of black tea with 4 cardamom pods, 4 cloves, 5 peppercorns, and a bay leaf. Use any or all chai spices you like/have on hand. Ginger would have been a good addition.

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