CHAI LATTE CUPCAKES
Take a taste adventure with a sweet new cupcake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds Baking Cups in each of 24 regular-size muffin cups.
- Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted. If necessary, microwave 15 seconds longer. Stir until smooth; cool 5 minutes. Stir in frosting until well blended.
- Immediately spread or pipe frosting mixture on cupcakes. Sprinkle with cinnamon. Store loosely covered.
Nutrition Facts : Calories 250, Carbohydrate 34 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 25 g, TransFat 1 g
CHAI CUPCAKES
You'll get a double dose of the spicy blend that's frequently used to flavor tea in these moist cakes. Both the cupcake and frosting use the blend, which combines some of the best flavors of the season. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the ginger, cinnamon, cardamom, cloves and pepper; set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder, salt and 1-1/2 teaspoons spice mixture. Gradually add to creamed mixture alternately with milk, beating well after each addition., Fill 12 paper-lined muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 24-28 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat butter until fluffy; beat in the confectioners' sugar, vanilla and remaining spice mixture until smooth. Add enough milk to reach desired consistency. Pipe frosting over cupcakes.
Nutrition Facts : Calories 377 calories, Fat 14g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 209mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 0 fiber), Protein 3g protein.
CHAI LATTE CUPCAKES
These flavorful chai latte cupcakes with buttercream frosting smell just as good as they taste! Chai tea can be replaced with Earl Grey tea to make London fog cupcakes. Remaining frosting can be kept in the refrigerator in a sealed container for up to 3 days.
Provided by Sjmartin
Categories Desserts Cakes Cupcake Recipes
Time 1h35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
- Warm 3/4 cup milk in a saucepan over medium heat, stirring constantly to make sure it does not burn, until piping hot but not boiling. Add chai tea bags; set aside and steep for 10 minutes.
- Beat sugar and butter together in a medium bowl using an electric mixer until creamy. Beat eggs in 1 at a time. Stir in vanilla extract.
- Combine flour, baking powder, and cinnamon in a separate bowl. Add flour mixture to butter mixture and mix well. Stir in 1/2 cup chai mixture until batter is smooth. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cupcakes cool to room temperature before transferring to the refrigerator to cool completely, about 30 minutes.
- Blend together butter and 2 cups confectioners' sugar in a bowl using an electric mixer until smooth. Add remaining chai mixture and gradually add remaining 1 cup confectioners' sugar while continuously mixing. Blend until frosting is smooth and fluffy, about 3 minutes.
- Place frosting into a piping bag, snip off tip of bag with scissors, and pipe onto cooled cupcakes.
Nutrition Facts : Calories 403.7 calories, Carbohydrate 61.7 g, Cholesterol 72.9 mg, Fat 16.7 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 10.2 g, Sodium 198.8 mg, Sugar 48.3 g
CHAI LATTE CUPCAKES (FROM BETTY CROCKER)
From the Betty Crocker website. I LOVE these cupcakes. A nice grown-up taste and very simple to make using a cake mix. I like 'Zaar "Recipe #19353" for the vanilla frosting but you can use your own or pre-purchased frosting.
Provided by HokiesMom
Categories Dessert
Time 35m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 350F for shiny metal pans (or 325F for dark or nonstick pans).
- Line muffin cups with paper baking cups.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
- Divide batter evenly among muffin cups.
- Bake 18-23 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes then remove from pan to wire rack to cool completely (about 1 hour).
- In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted (if not melted microwave 15 seconds longer).
- Stir until smooth then cool 5 minutes.
- Stir in frosting until well blended.
- Immediately spread or pipe frosting mixture on cupcakes.
- Sprinkle with cinnamon.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 246.3, Fat 11.5, SaturatedFat 2.9, Cholesterol 27.9, Sodium 191.9, Carbohydrate 33.9, Fiber 0.2, Sugar 25.5, Protein 2.1
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