White Chocolate Chai Spice Cupcakes
Makes 12 cupcakes.
1 2/3 cups cake flour
1 tsp baking powder
½ tsp salt
½ cup butter, cut into pieces
1 cup sugar
2 egg whites
½ cup milk
1 tsp vanilla
2/3 cup white chocolate chips, melted
2 Tbsp crushed loose Chai tea
*You should melt the white chocolate chips just before adding them to the batter, as they will cool fairly quickly. Also be sure that when you are melting the chocolate that you do so very gradually, such as at 20-second increments at reduced power in the microwave.
**In case you don't have loose Chai tea around, you can combine these 4 spices instead:
½ tsp cinnamon, ¼ tsp ground cloves
¼ tsp ground ginger, ¼ tsp cardamom
1. Preheat the oven to 350°F.
2. In a medium-sized bowl, sift together the flour, baking powder, and salt.
3. In a larger bowl, beat the butter at a high speed, and gradually beat in the sugar. Then, slowly beat in the egg whites.
4. Now you will gradually be adding the dry mixture and the milk to the butter-sugar-egg mixture. To do this, alternate mixing in some of the dry mixture, followed by some milk, followed by some dry mixture… You get the picture. Do that until you've incorporated the dry mixture and the milk completely. Just don't over-mix here.
5. Finish by incorporating the vanilla, white chocolate, and spices.
6. If you're making cupcakes, pour the batter into greased or lined cupcake wells until each is about 2/3 full and bake for 17 to 22 minutes.
BROWN BUTTER FROSTING
Makes enough for 12 cupcakes.
1. Set the butter in a non-stick skillet over medium heat, and whisk it here for about 8 minutes until the butter is brown. (You'll know it's ready when you can smell the heavenly aroma-just trust me.)
2. Transfer the butter to a heat-proof bowl. You may notice that you're picking up little brown flecks as you do this; those are bits of milk that heated faster than the rest of the butter. I like to scrape some of them up with the butter because it gives you some nice-looking flecks in the frosting later.
3. Let the bowl of browned butter chill for about 1 hour until it has almost solidified again.
4. Transfer the butter to a large mixing bowl and cream with an electric mixer.
5. Gradually beat in the powdered sugar. As always, keep an eye on the consistency as you go. If you want something a little less thick, you can always add a tsp or two of milk. But it's not required.
6. That's it! Apply frosting to completely cooled cupcakes or cake.
Today we'll be making White Chocolate Chai Spice cupakes...
- ...which can be done two different ways:
1) By using the spices that generally go in Chai tea: cinnamon, cardamom, cloves, and ginger
2) Or by crushing up actual Chai flavored tea in a mortar and pestle and using that (I will have already crushed it since it takes a while to do) - I use Teavana's Dosha Chai Rooibos, which is a delicious herbal variety
- First, sift or whisk together the dry ingredients: cake flour, baking powder, and salt (I'll have those whisked together already)
- Second, beat together the butter and sugar, then beat in the egg whites
- Third, gradually add the dry ingredients to the butter-sugar-egg mixture, alternating with the milk
- Fourth, stir in vanilla
- Fifth, melt the white chocolate (this will be tricky, but if I melt it well right before we start it'll be fine) and stir it into the batter...you must work quickly at this point since you don't want the chocolate to harden again
- Sixth, stir in the crushed Chai (which will already be crushed) - I use a little sifter when I add it to catch the hard pieces that didn't get crushed
- Using a cookie dough scoop makes this really easy
- Brown butter frosting is like regular frosting, only you use butter that you have first heated in a saucepan for about 10 minutes to bring out the nutty aroma and darker color. You let the butter set and then use it as you would normal butterI like to frost these with brown butter frosting, which if you've never tried it you should! Bake at 350F for 17-22 minutes Batter is ready--scoop it into a cupcake pan prepared with liners You start preparing the batter like you would any basic cake batter... It's essentially a basic white chocolate cake with the Chai flavor added at the end It's actually my favorite recipe that I've done, and it's great for the fall and winter season 3 cups powdered sugar 1 cup unsalted butter