Sunday Brunch: Chai Tea Cupcakes

Name: Sunday Brunch: Chai Tea Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 2 teaspoons baking powder; 2 bags black tea; 237 milliliters cake flour (not self rising), sifted; 1 pinch Pinch of coarse salt; 12 servings Condensed-Milk Icing; 177 milliliters confectioners sugar, sifted; 177 milliliters packed dark-brown sugar; 2 larges eggs, room temperature; 237 milliliters all-purpose flour; 0 teaspoons ground cardamom (I left out); 0 teaspoons ground cinnamon; 1 pinch Pinch ground cloves; 0 teaspoons ground ginger; 177 milliliters milk; 1 pinch Pinch freshly grated nutmeg; 0 teaspoons freshly ground pepper; 118 milliliters sweetened condensed milk; 4 Tbsps (1/2 stick) unsalted butter, room temperature

The recipe Sunday Brunch: Chai Tea Cupcakes could satisfy your American craving in around 45 minutes. One serving contains 256 calories, 5g of protein, and 6g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 12. If you have baking powder, dark-brown sugar, condensed-milk icing, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 350°. Line tins with paper liners. Bring milk to a simmer over medium heat.

Ingredients you will need

Milk

Equipment you will use

Oven

Remove from heat, add tea bags, and let steep, covered, for 15 minutes.

Ingredients you will need

Tea Bag

Remove tea bags, squeezing them over the pan, and discard. Allow milk to cool completely.

Ingredients you will need

Tea Bag

Milk

Equipment you will use

Frying Pan

Whisk together both flours, baking powder, salt, pepper, and spices. (I do not keep cake flour around, and so replaced the cake flour called for with 7/8 cup all-purpose flour plus 2 tablespoons cornstarch.)

Ingredients you will need

Cake Flour

Corn Starch

Pepper

Spices

Salt

Equipment you will use

Whisk

Cream butter and brown sugar until lightened in color and fluffy.

Ingredients you will need

Brown Sugar

Butter

Cream

Add eggs one at a time, beating until each is incorporated.

Ingredients you will need

Egg

Add flour mixture in 3 batches, alternating with two additions of tea-infused milk and beating until just combined after each.

Ingredients you will need

All Purpose Flour

Milk

Tea

Divide batter evenly among lined cups, filling each 3/4 full.

Bake until tops are pale golden and spring back when lightly touched, 10 to 12 minutes for mini cupcakes, 15 to 18 minutes for standard-size cupcakes. Turn out onto wire racks to cool completely. Cupcakes can be frozen up to 1 month in airtight containers.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

To finish, dip top of each cupcake in icing, then turn over quickly and let set. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

Ingredients you will need

Cupcakes

Icing