Description
Chai Spiced Cupcakes
Ingredients:
Add 1/2 tsp cardamom and 1/4 tsp black pepper to the dry ingredients.
Replace milk with chai tea.
Instructions:
Prepare batter using chai tea instead of milk and bake as directed.
Frost and garnish with a dusting of cinnamon.
All the warm chai flavors in a cupcake!
Who’s saving this recipe?
#ChaiCupcakes
Step-by-Step Guide
Follow these detailed instructions for perfect chai cupcakes every time.
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare your favorite chai tea. Steep one tea bag in 1 cup of hot milk for 5-7 minutes, then let it cool completely. This concentrated chai milk is your key flavor.
- In a medium bowl, whisk together your standard dry cupcake ingredients (flour, sugar, baking powder, salt) with the 1/2 tsp cardamom and 1/4 tsp black pepper.
- In a separate large bowl, combine wet ingredients like eggs, oil, and vanilla. Slowly whisk in the cooled chai milk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely before frosting.
Serving Suggestions
These cupcakes are versatile. For frosting, a classic cream cheese frosting or a simple vanilla buttercream complements the spices beautifully. Garnish with a light dusting of cinnamon, a sprinkle of ground cardamom, or a single star anise pod on top. They pair wonderfully with a hot cup of masala chai, coffee, or a glass of cold milk for the ultimate treat.
How-to Summary
Transform a standard vanilla cupcake recipe by steeping chai tea in the milk and adding ground cardamom and black pepper to the dry ingredients. Bake as usual and finish with spiced frosting.
Frequently Asked Questions
Can I use chai tea concentrate instead of steeping a bag?
Yes, but dilute it with milk to avoid an overly strong, bitter flavor. Use a 50/50 mix of concentrate and milk.
What if I don’t have black pepper?
The black pepper provides a subtle warmth. You can omit it, but for authentic chai flavor, it’s recommended. White pepper is a milder substitute.
Can I make these cupcakes ahead of time?
Absolutely. Bake the cupcakes 1 day in advance, store unfrosted in an airtight container, and frost the day of serving.
My spices settled at the bottom. What went wrong?
This happens if the spices aren’t evenly distributed. Always whisk them thoroughly into your dry flour mixture before combining with wet ingredients.
Is there a dairy-free alternative?
Yes. Use a dairy-free milk (like oat or almond) to steep your chai tea bag, and choose a dairy-free frosting.
Common Mistakes to Avoid
- Using Hot Chai Milk: Adding hot liquid to your batter can cook the eggs. Always let the chai-infused milk cool to room temperature.
- Over-measuring Spices: Cardamom and black pepper are potent. Stick to the recipe amounts to avoid a bitter or overwhelming taste.
- Overmixing the Batter: Mix until the ingredients are just combined. Overmixing develops gluten, leading to dense, tough cupcakes.
- Skipping the Garnish: The cinnamon dusting or spice garnish is not just decorative; it enhances the aroma and signals the flavor inside.
Conclusion
These Chai Spiced Cupcakes are a delightful twist on a classic, perfectly capturing the cozy, complex essence of a chai latte in dessert form. By infusing the milk with tea and balancing warm spices, you create an unforgettable treat. Remember the key tips: cool your chai milk, whisk spices well, and don’t overmix. This simple recipe is sure to become a favorite for any gathering or cozy night in.
