Tuesday, July 20, 2010

Tasty Tuesday



              I never used to give cupcakes much thought, so I don't know when my love affair with them began? But besides from being cute and sweet, they are also the perfect portion size for kids and adults alike. Maybe that is it? Regardless, I"m always on the hunt for cupcake recipes, not just your everyday cuppie but recipes that make me go "yum" and I found another one I had to share to with you.

      If your a hot tea drinker like I am, your probably not drinking much hot tea in the summer time, and I hate to think of it just sitting in my tea drawer waiting for cooler weather (like I am).  If you've been here longer than most, you know I make jelly out of teas, and you can too with my Tea Jelly article on the side bar over there,  but what about using your favorite Chai tea in cupcakes? Sounds good to me!

Chai Cupcakes

1 pkg. white cake mix
1 1/4 c. half and half or light cream
1/2 c. canola oil
2 eggs
1 1/2 t. chai spice tea bags
Butter cream frosting
Chai spice blend
Line 24 muffin cups with paper cups and set aside. In a mixing bowl, combine the dry cake mix with the half and half, oil and eggs. Blend well with a electric mixer then add chai spice from the teabags (crush till a  fine powder) equaling 1 1/2 t. Continue on med. speed to blend well.  Spoon into bake cups filling each one about 2/3 full. Bake in a 350 oven for 15-18 min. or till a toothpick comes out clean. Cool cupcakes completely before frosting.  Makes 24 cupcakes
Butter Cream Frosting:
In a large bowl beat 1/2 c. butter with a mixer on med. speed till smooth. Gradually add 2 c. powdered sugar beating well. Beat in 3 T. milk and 1 1/2 t. vanilla. Slowly add 4 more cups powdered sugar, beat in additional milk to reach frosting consistency if necessary. You can add a teabag of chai spice tea (crush again) to the frosting mix for added flavor.

      

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