Chai Spiced Cupcakes with Brown Butter Cream Frosting

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  CHAI SPICED CUPCAKES WITH        BROWN BUTTERCREAM FROSTING





These Chai Spiced Cupcakes get perfect pairing with the brown butter cream frosting. They are tender, moist and jam packed with warm spices of chai. To be honest, they are good on it's own but no cup cake is complete without a frosting. I topped the cupcakes with some brown butter frosting which works wonderfully with an added nutty and toasty butter flavour. It takes ordinary frosting and turns it into extraordinary.  You can also get fancy by adding a cinnamon stick for decoration.

So, roll up your sleeves and let's get baking!




INGREDIENTS


CHAI SPICE MIX ( mix all spice together, spice mix will be used in both the cupcakes batter and frosting)


- 2 -1/2 tsp ground cinnamon

- 1 -1/4 tsp ground ginger

- 1 -1/4 tsp ground cardamom

- 1/2 tsp ground nutmeg 




TEA INFUSED MILK

-1/2 cup whole milk 

- 2 tea bags


CUPCAKES BATTER


- 200g cake flour 

- 115g salted butter (room temperature)

- 3 -1/2 tsp chai spice mix ( refer to above)

- 3/4 tsp baking powder

- 1/4 tsp baking soda

- 150g brown sugar 

- 120g sour cream or full fat yogart

- 3 egg whites

- 2 tsp vanilla essence


BROWN BUTTER CREAM FROSTING

( the amount of frosting needed depends on how thick or thin you apply the frosting)

- 227g salted butter 

- 100g icing sugar ( feel free to use more or less sugar to suite your taste)

- 1 or 2 tbsp milk 

- 2 tsp chai spice mix (refer to above)

- 1 tsp vanilla essence


METHOD

- The first step is to make brown butter. Place butter in a skillet on a medium heat. Melt the butter and continue to simmer. String occasionally. Once melted, the butter will begin to foam, keep stiring occasionally. After 5 to 8 minute the butter will begin to brown . Small specks begin to form at the bottom of the pan. Once brown, remove from the heat and pour into a bowl. Make sure you get every bit of the brown butter solids. Refrigerate for an hour or until solidified.



- Tea infused milk : place milk in a pot over medium heat. As soon as milk starts to boil, remove from the heat and add tea bags.  Leave to steep for 15 minutes. Set aside to cool.





CUPCAKES

- Pre heat oven to 170c. Line a muffin pan with cupcake liners. 

- Add the sifted flour, baking powder, baking soda and chai spice mix into the bowl. Whisk them together to combine.

- Cream butter and sugar in a large mixing bowl with an electric mixer until creamy.

- Beat in egg whites on high speed until combined. Add in sour cream and vannila essence.

- Using a wooden spoon, add the dry ingredients and slowly pour and mix the tea infused milk until just combined in two batches. Making sure not to over mix after each addition. Over mixing can result in tough cupcakes.  ( Make sure to squeeze every bit of liquid from the tea bags for extra flavor)

- Fill the cupcake liners only 2/3 full.




- Bake in preheat oven for 13 to 15 minutes or until toothpick inserted comes out with a few crumbs. ( Depending on your oven, the cupcake might take lesser or more time to bake )

- Allow the cupcakes to cool completely before adding the frosting.


 BROWN BUTTER BUTTER CREAM FROSTING

- Using a mixer, beat the solidified butter and powdered sugar until light and fluffy.

- Add chai spice mix and 1 tbsp of milk and mix until you get the frosting to a right consistency. Always taste the frosting. (Add more icing sugar if frosting is too thin and another tbsp of milk if frosting is too thick).

- Transfer the brown butter cream frosting to a piping bag fitted with your favorite tip and pipe a swirl on top of the cupcakes. 

- If you're feeling extra fancy, decorate the cupcake with a cinnamon stick. Enjoy!






Recipe adapted from Sally's baking addiction with some changes 

I'd love to know how it turned out! Please let me know by leaving a review below or snap a photo and share it on Instagram, be sure to tag me @_casualcook_








































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