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From: Half Baked Harvest
Chai Latte Cupcakes with Caramel Brûlée Frosting. Autumn in a sweet cupcake,
and so good!
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Ingredients
Chai Spice
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon all-spice
- 1/2 teaspoon ground cloves
- 1/8 teaspoon ground black pepper
Cupcakes
- 1 cup milk
- 2 bags chai tea
- 2 sticks (1 cup) salted butter, at room temperature
- 1 1/4 cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, at room temperature
- 1/2 cup sour cream or Greek yogurt
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
Caramel Frosting
- 2 sticks salted butter, at room temperature
- 1 cup packed dark brown sugar
- 1/2 cup heavy cream
- 2-3 cups powdered sugar
- 1 tablespoon vanilla extract
Instructions
- To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Reserve the chai spice blend for the cupcake batter and frosting.
- To make the cupcakes. Preheat oven to 350° F. Line 24 cupcake molds with paper liners.
- Bring the milk to a boil in a small pot. Remove from the heat and add the tea bags, cover, and steep 10 minutes.
- In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the vanilla and sour cream, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, salt, and 3 teaspoons of the chai spice mix. Stream in the chai milk, beating until just combined.
- Divide the batter evenly among the prepared pans. Transfer to the oven and bake 22-25 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.
- To make the frosting. Melt together 1 stick butter, brown sugar, and cream in a medium saucepan. Bring to a boil and cook 2 minutes, or until the sugar has dissolved. Add a pinch of salt. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15 minutes or until cool to touch.
- Grab the cooled butter mixture from the freezer and add the remaining 1 stick butter, vanilla, powdered sugar, and 1-2 teaspoons chai spice to the bowl. Beat together until well combined, adding more sugar as needed.
- Frost each cupcake and sprinkle with Caramel Brûlée (recipe in notes). Add cinnamon sticks, if desired.
Notes
Caramel Brûlée: Line a baking sheet with parchment paper. In a
medium pot, cook 3/4 cup sugar over medium heat, stirring occasionally
with a heat-proof spatula until the sugar has melted and turns a golden
caramel, about 8 minutes. Remove from the heat and carefully pour the
caramel onto the prepared baking sheet. Spread in a thin, even layer and
sprinkle with flaky sea salt. Let sit 5 minutes. Once hardened, crush the
caramel into small pieces/shards with the back of a spoon.
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