CHAI BUTTERCREAM FROSTING
I made this buttercream to decorate vanilla cupcakes. It has a spicy kick but is still sweet.
Provided by Perversia
Categories Desserts Frostings and Icings Buttercream
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Prepare a very strong tea by steeping the tea bag in boiling water for 10 minutes.
- Meanwhile, cream the butter in a large bowl using an electric mixer until fluffy. Add confectioners' sugar, and continue creaming until well blended.
- Pour tea into cold milk; beat milk into frosting until incorporated. Continue beating frosting until fluffy.
Nutrition Facts : Calories 466.5 calories, Carbohydrate 83.9 g, Cholesterol 41.5 mg, Fat 15.6 g, Protein 0.5 g, SaturatedFat 9.9 g, Sodium 7.2 mg, Sugar 82.3 g
MASALA CHAI CHOCOLATE CAKE WITH GINGER BUTTERCREAM FROSTING
Came up with this recipe after seeing the ingredients from the Ready, Set, Cook #18, and knew I had to use tea, ginger, and allspice in a chocolate cake, and since chai tea is my favorite, I went with it! It came out amazing! It came out amazing! The longer you let the chai tea concentrate steep, the better and stronger the flavor. I like it strong, so I let it steep for an hour, but if you aren't a big chai drinker, I'd stick to a 30 minute steep. Either way the cake is impressive and delicious! My husband and mother devoured it! Wish there was more!
Provided by AlainaF
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- For the Masala Chai Tea Concentrate:.
- Crush lightly together the cinnamon, cloves, cardamom pod, allspice and star anise.
- Add crushed spices in a small saucepan and add the ginger, black tea leaves, half and half and water.
- Bring to a light boil, then lower heat to a simmer and steep for 30 minutes to an hour, depending on how strong you want the chai. Strain mixture through a fine mesh sieve into a cup, this should make about 1 cup of chai tea.
- For the Ginger Buttercream Frosting:.
- Beat butter with an electric mixer until creamy.
- Add confectioner's sugar, milk and ginger. Beat until well combined, and until a spreadable consistency is reached. If frosting is too thin, add ½-1 cup confectioner's sugar and mix until desired consistency is reached. Set aside.
- For the Cake:.
- Preheat oven to 350 degrees. Coat 2-3 9-inch cake pans with cooking spray, then flour lightly. Mix together chocolate cake mix, eggs, masala chai tea concentrate and oil with an electric mixer on low speed for 30 seconds. Then beat at medium speed for 2 minutes. Pour equal amounts of batter into each cake pan. Bake for 25-30 minutes, or until a toothpick inserted in center of cake comes out clean.
- Let cool in pans for 15 minutes. Invert cakes onto platter or cooling rack and let cool completely. When cake has cooled, spread ginger buttercream frosting between layers and on top of cake. Decorate with chocolate chips or chocolate shavings if you like. Makes 8 servings.
Nutrition Facts : Calories 838.3, Fat 45.4, SaturatedFat 19.4, Cholesterol 135.4, Sodium 567.5, Carbohydrate 108, Fiber 1.7, Sugar 83.7, Protein 7
CHOCOLATE CHAI CUPCAKES WITH BUTTERCREAM FROSTING
Make and share this Chocolate Chai Cupcakes With Buttercream Frosting recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 1h19m
Yield 24 cupcakes
Number Of Ingredients 16
Steps:
- Heat oven to 350°F Place paper baking cups into muffin pan cups; set aside.
- Combine all filling ingredients in medium bowl. Beat at medium speed until creamy; set aside.
- Combine boiling water and tea bags in glass measuring cup, let stand 5 minutes. Remove tea bags, squeezing out excess liquid. Add enough water, if necessary, to equal 1 1/2 cups.
- Reserve 3 tablespoons prepared tea; set aside. Place remaining prepared tea in large bowl; add cake mix, melted butter and eggs. Beat at low speed 30 seconds. Beat at medium speed, scraping bowl often, until creamy.
- Spoon about 2 tablespoons cake batter into each prepared muffin cup. Top each with 1 tablespoon filling. Spoon additional cake batter over filling until cups are about 2/3 full. (DO NOT OVERFILL.) (Batter does not have to cover filling completely.) Bake for 19 to 22 minutes or until toothpick inserted comes out clean. Cool completely.
- Combine 3 tablespoons reserved prepared tea and milk in 2-quart saucepan. Add flour and cocoa; whisk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and just comes to a boil (4 to 6 minutes). Remove from heat; cool about 15 minutes.
- Combine 1 cup butter, 1 cup sugar and cinnamon in medium bowl. Beat at high speed until creamy. Continue beating, gradually adding cocoa mixture, 1 tablespoon at a time, until light and creamy and sugar is dissolved. Frost or pipe cooled cupcakes. Sprinkle with cinnamon, if desired. Store refrigerated.
EGGNOG CHAI COOKIES WITH EGGNOG BUTTERCREAM FROSTING
Steps:
- Step 1 Preheat oven to 325. Line cookie sheets with parchment paper or a baking mat. Step 2 In a large bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, ginger, cloves, cardamom, and black pepper. Set aside. Step 3 In the bowl of a stand mixer, or with an electric mixer, cream together butter and sugars. Add in egg yolks and vanilla. Beat until creamy. Carefully beat in eggnog. Step 4 Add dry ingredients to wet ingredients and beat until just combined. Step 5 Drop by heaping teaspoon full onto prepared cookie sheets. Bake for 15-20 minutes, or until bottoms just start to turn golden brown. Step 6 Immediately transfer cookies to a paper towel covered flat surface. Allow to cool. Step 7 Prepare frosting while cookies are cooling. Beat together confectioner's sugar, butter, 1 tbsp eggnog and nutmeg until smooth. Add remaining teaspoon of eggnog to thin out the frosting. Step 8 Frost cooled cookies and serve.
CHOCOLATE CHAI CUPCAKES WITH BUTTERCREAM FROSTING
To create these chocolate chai cupcakes, use any chai-flavored tea bags to flavor the delicious cream-cheese swirls in the middle!
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Place paper baking cups into muffin pan cups; set aside.
- Combine all filling ingredients in medium bowl. Beat at medium speed until creamy; set aside.
- Combine boiling water and tea bags in glass measuring cup, let stand 5 minutes. Remove tea bags, squeezing out excess liquid. Add enough water, if necessary, to equal 1 1/2 cups.
- Reserve 3 tablespoons prepared tea; set aside. Place remaining prepared tea in large bowl; add cake mix, melted butter and eggs. Beat at low speed 30 seconds. Beat at medium speed, scraping bowl often, until creamy.
- Spoon about 2 tablespoons cake batter into each prepared muffin cup. Top each with 1 tablespoon filling. Spoon additional cake batter over filling until cups are about 2/3 full. (Do not overfill.) (Batter does not have to cover filling completely.) Bake 19-22 minutes or until toothpick inserted comes out clean. Cool completely.
- Combine 3 tablespoons reserved prepared tea and milk in 2-quart saucepan. Add flour and cocoa; whisk until smooth. Cook over medium heat, stirring constantly, 4-6 minutes or until mixture thickens and just comes to a boil. Remove from heat; cool about 15 minutes.
- Combine 1 cup butter, 1 cup sugar and cinnamon in medium bowl. Beat at high speed until creamy. Continue beating, gradually adding cocoa mixture, 1 tablespoon at a time, until light and creamy and sugar is dissolved. Frost or pipe cooled cupcakes. Sprinkle with cinnamon, if desired. Store refrigerated.
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