Our friend and cupcake meetup member Erin Phraner has a new blog, Food & Femininity, and she's posted this lovely chai cupcake recipe that she kindly said we could repost. We hope to see her December 4th at our party!
Lee Leche Chai Cupcakes
Ingredients
2.75 cups - 3 tablespoons all-purpose flour
2.25 teaspoons baking powder
3/4 teaspoon salt
2 sticks butter
2 cups sugar
4 eggs
1 cup milk
5 chai tea bags
2 teaspoons vanilla
1 teaspoon almond extract
2 teaspoons cinnamon
1/2 teaspoons coriander
1 teaspoon ginger
1/4 teaspoon nutmeg
5 twists of cracked black pepper
1. Preheat over 350 degrees and line muffintin with cupcake liners.
2. Pour milk into a microwave safe dish, place tea bags into the milk and microwave on high for 2-3 minutes.
3. Take the milk out of the microwave, cover and let the tea seep for 10 mins.
4. In the meantime, sift together the flour, baking powder, salt,cinnamon,coriander,nutmeg, pepper and ginger.
5. In a large bowl beat the butter and sugar with an electric mixer, until well combined.
6. Beat in one egg at a time.
7. Take the tea bags out of the milk, be sure to press all of the liquid out of the bags for the most chai flavor, and add both the almond and vanilla extracts to the milk.
8. Add the 1/3 of the dry ingredients to the butter-sugar-egg mixture and mix.
9. Add one half of the milk to the batter and mix until combined.
10. Continue alternating with the dry and wet ingredients, ending with the dry mixture. Beat well.
11. Pour batter into the cupcake liners so that they're 1/3 full.
12. Bake for 20 minutes, rotating the pan in the middle.
13. Remove the cupcakes from the oven and let them cool on a wire rack,
Tres Leche
1/2 cup coconut milk
1/2 cup evaporated milk
1/2 cup sweetened condensed milk
1. Mix the three milks together
2. Puncture the cupcakes with many holes and cut off the very top with a serrated
knife to make the cake more porous.
3. Two a few tablespoons of milk over each chai cupcake
Coconut Buttercream
1 1/2 sticks butter, room temperature
1 (8 oz) package cream cheese, softened
1 1/2 teaspoons vanilla
1/4 cup cream of coconut
2-3 cups powdered sugar
1 1/2 cups shredded coconut
1. Beat the butter until soft.
2. Beat in the cream cheese
3. Beat in the vanilla and coconut milk
4. Slowly add the confectionary sugar
5. Fold in the shredded coconut
Lee Leche Chai Cupcakes
Ingredients
2.75 cups - 3 tablespoons all-purpose flour
2.25 teaspoons baking powder
3/4 teaspoon salt
2 sticks butter
2 cups sugar
4 eggs
1 cup milk
5 chai tea bags
2 teaspoons vanilla
1 teaspoon almond extract
2 teaspoons cinnamon
1/2 teaspoons coriander
1 teaspoon ginger
1/4 teaspoon nutmeg
5 twists of cracked black pepper
1. Preheat over 350 degrees and line muffintin with cupcake liners.
2. Pour milk into a microwave safe dish, place tea bags into the milk and microwave on high for 2-3 minutes.
3. Take the milk out of the microwave, cover and let the tea seep for 10 mins.
4. In the meantime, sift together the flour, baking powder, salt,cinnamon,coriander,nutmeg, pepper and ginger.
5. In a large bowl beat the butter and sugar with an electric mixer, until well combined.
6. Beat in one egg at a time.
7. Take the tea bags out of the milk, be sure to press all of the liquid out of the bags for the most chai flavor, and add both the almond and vanilla extracts to the milk.
8. Add the 1/3 of the dry ingredients to the butter-sugar-egg mixture and mix.
9. Add one half of the milk to the batter and mix until combined.
10. Continue alternating with the dry and wet ingredients, ending with the dry mixture. Beat well.
11. Pour batter into the cupcake liners so that they're 1/3 full.
12. Bake for 20 minutes, rotating the pan in the middle.
13. Remove the cupcakes from the oven and let them cool on a wire rack,
Tres Leche
1/2 cup coconut milk
1/2 cup evaporated milk
1/2 cup sweetened condensed milk
1. Mix the three milks together
2. Puncture the cupcakes with many holes and cut off the very top with a serrated
knife to make the cake more porous.
3. Two a few tablespoons of milk over each chai cupcake
Coconut Buttercream
1 1/2 sticks butter, room temperature
1 (8 oz) package cream cheese, softened
1 1/2 teaspoons vanilla
1/4 cup cream of coconut
2-3 cups powdered sugar
1 1/2 cups shredded coconut
1. Beat the butter until soft.
2. Beat in the cream cheese
3. Beat in the vanilla and coconut milk
4. Slowly add the confectionary sugar
5. Fold in the shredded coconut
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