It amazes me that I haven’t seen a blue sky in over 2 weeks. I wish I was exaggerating but honestly, it’s been nothing but clouds, rain, and low temperatures day after gloomy day. I’m going nuts! I’m craving sunshine! I want it to hot and humid! I want to be sweaty and miserable, darnit!
With rain pouring nonstop outside, there’s really nothing to do. Except bake moist, delicious chai cupcakes and then slather it with honey ginger swiss meringue buttercream. (Yep, this was the ONLY option)
Recipe from Une-deux Senses
Note: I halved the recipe and got about 14-15 cupcakes.
1 1/3 cup milk
6 chai tea bags
4 whole eggs
2 egg yolk
2 tsp. vanilla extract
2 ¾ cups cake flour (I used all-purpose flour)
2 cup sugar
4 ½ tsp baking powder
¾ tsp cinnamon
½ tsp cardamom
½ tsp salt
2 sticks unsalted butter, room temperature
1.) Preheat the oven to 350 F. Line your cupcake trays with cupcake liners.
2.) In saucepan, bring the milk to a simmer over medium heat. Add the tea bags. Remove from the heat and allow to steep for 5 minutes.
3.) Remove the bags and squeeze out the remaining milk. Let the milk cool completely.
4.) In a medium bowl, combine the eggs, yolks, vanilla and 1/3 cup of the chai milk.
5.) In the bowl of a mixer sift together the flour, sugar, baking powder, cinnamon, cardamom, and salt. Beat on low for about 30 seconds, then add the butter and remaining chai milk. Mix on medium low speed until light and fluffy.
6.) Next, add the egg mixture in three additions, making sure to scrape the bowl well after each. Divide the batter among the cupcake tins, about 2/3 full.
7.) Bake for 15 – 20 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool completely before frosting.
I wouldn’t exactly call my swiss meringue buttercream successful… it didn’t set up properly so it turned out to be more of a glaze than a frosting. But it was sweet and spicy and it did perfectly accent the chai flavors in the cupcake. I guess I’ll just have to keep practicing!
Sweet, sweet failure.