Today Stephany and I embarked and a very fun yet incredibly confusing journey of making these Chai Cupcakes with Honey Cinnamon Buttercream frosting. First off I would just like to say that the person who wrote the recipe contridicted herself on every sentence! So after looking at it and trying to figure it out we called my mother! She was a lifesaver!
These cupcakes were delicious! They were so unique it was like eating a cup of chai tea, the flavors were warm and spicey and comforting and the frosting was so good the honey really hit you after you swallowed it and the cinnamon paired well with it.. All in all these were so worth the trouble because they were so good!
Ingredients:
For the cupcakes:
1 1/3 cup milk
6 chai tea bags
4 whole eggs
2 egg yolk
2 tsp. vanilla extract
2 3/4 cup cake flour
2 cup sugar
4 1/2 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. cardamom
1/2 tsp. salt
8 oz. (2 sticks) unsalted butter, room temperatureed butter
Icing:
2-3 cups powdered sugar
1 stick unsalt
4-6 tablespoons of honey (or rather To taste)
1 tablespoon Cinnamon
Preheat to 350 F. Line with cupcake liners, set aside. In saucepan, bring the milk to a simmer over medium heat. Add the tea bags. Remove from the heat and allow to steep for 5 minutes.
Remove the bags and squeeze out the remaining milk. Let the milk cool completely.
In the bowl sift together the flour, sugar, baking powder, cinnamon, cardamom, and salt.
Beat the butter and remaining chai milk.
Mix on medium low speed until combined.In a medium bowl, combine the eggs, yolks, vanilla and 1/3 cup of the chai milk.
Slowly incorporate the dry ingredients with the wet, stirring constantly.
Divide the batter among the cupcake tins, about 2/3 full, and bake for 15 - 20 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool completely. For the frosting, place all ingredients into a stand mixer or food processor and incorporate well until smooth, making sure to scrape the sides of the bowl.
Wanna Bite? 
