Cinnamon Chai Cupcakes
Happy Mother's Day! Much love to all the mamas everywhere today. I have been blessed in my life to have wonderful examples of Mothers to follow, from my own Mom to Grandmothers to Mother-in-laws. I am in my late thirties and I know it is rare and special that I have two Grandmothers still alive. They are both beautiful people and I love them dearly. I love family history, heirlooms and any reminder of the rich heritage I come from. I was thrilled recently to receive a set of vintage tea cups and saucers that belonged to my Great Grandmother! I didn't know what I would do with them but I knew I loved them and wanted to have them. A few days later I came across an idea on pinterest for putting cupcakes in tea cups and I squealed with excitement. I actually did! I was so excited about the idea and I knew right away that I was doing that for Mother's Day.
It took awhile to find the right recipe. I tried a few and didn't love them so I came up with one of my own. It uses chai tea to infuse flavour and is a moist, made from scratch cupcake recipe. What better to put in beautiful vintage tea cups than chai tea cupcakes?
Main Ingredients
1 cup milk
3 sachets chai tea
3 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/2 cup sugar
1 1/2 cups butter
1/2 tsp pumpkin pie spice
1/2 tsp nutmeg
1 tsp cinnamon
6 Eggs
1 tbsp vanilla
Preparation
Step 1: Preheat oven to 375F
Step 2: Pour 1 cup milk into a microwave safe bowl or dish. Heat in microwave about 2 minutes until milk is hot but not boiling.
Step 3: Place tea bags into milk and let sit for 5 minutes. Press the tea bags and stir. The milk will take on a slightly caramel look. Remove tea bags.
Step 4: Mix together flour, baking powder, salt and spices.
Step 5: In another bowl mix softened butter, eggs and sugar. Cream together.
Step 6: Gently pour half the milk and half the egg mixture into the dry ingredients. Beat at low speed. Add the second half of the milk and the second half egg mixture to dry ingredients.
Step 7: Mix until all ingredients are incorporated but do not over mix.
Step 8: Line muffin tin with muffin papers and fill 3/4 of the way full with batter.
Step 9: Bake for 18-20 minutes.
Step 10: Allow to cool.
For the frosting:
Mix 1 pkg cream cheese with 2 tbsp milk and 3 cups icing sugar. Add 1 tsp cinnamon and 1 tsp nutmeg. Blend until smooth.
