Make and share this Chai Tea Cupcakes recipe from Food.com.
Provided by chef FIFI
Categories Dessert
Time 45m
Yield 30 mini cupcakes
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Line mini muffin pans with liners.
- Combine flour, chai mix, cocoa, baking powder and salt and whisk together.
- In a large mixing bowl, combine butter and sugar and cream together (approx 3 minutes).
- Add eggs one at a time and beat well.
- Add vanilla.
- On low speed, alternate adding flour and milk into the creamed butter mixture and beat.
- Fill cupcake cups with batter 3/4 full.
- Bake for approximately 15 minutes or until done.
- Let cakes cool completely.
- Combine all the ingredients and mix until smooth.
- Refridgerate until cakes have cooled.
- Frost cakes.
- Sprinkle cocoa powder or powdered sugar on top frosting as a garnish.
- *TIP--To make it easier to fill mini cupcakes holders, place batter in a large plastic ziplock bag, snip off a bit on the corner.
Nutrition Facts : Calories 94.3, Fat 5.7, SaturatedFat 3.5, Cholesterol 29, Sodium 55.3, Carbohydrate 9.9, Fiber 0.3, Sugar 6, Protein 1.6
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