Sep 27, 2011

Indian Chai Cupcakes {small batch}

Let me tell you I have been in a cupcake making mood this week. I really have wanted to incorporate some of the things that my family and I enjoy into a cupcake form instead of the usual everyday flavors. I have made a few successful batches and plan to make more lucky for me my husband even surprised me with a fabulous new cupcake pan. I have been making small batch sizes because that just suits my small family better and I can experiment with more taste instead of having massive amounts of cupcakes everywhere. I incorporated the main spices of the famous Indian chai into this cupcake for a perfect, flavorful and moist sweet treat. And please do not forget the most important rule of baking cupcakes and that is placing a pan of water on the bottom rack of your oven while they bake.

2 tablespoons buttermilk
I large egg yolk
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 ta
1/4 cup plus 1-1/2 tablespoons all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup sugar
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon allspice

1 cup cream cheese (I use Kiri cheese)
1 tablespoon butter, softened
1/4 cup powdered sugar
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves

1. Pre-heat oven to 350F. In a large mixing bowl add butter and sugar, with a hand mixer beat until fluffy. Add egg, mix. Add vanilla, flour, baking soda, sugar, buttermilk, cardamom, cinnamon, close and allspice, mix well.

2. Place baking cups into 6 cupcake tins. Place 1 tablespoon of batter evenly into cupcake tins. Bake for 14 minutes or until a toothpick comes out clean. Allow to cool.

3. Meanwhile, make frosting. In a large mixing bowl add cheese, cardamom, cloves and butter, with a hand mixer beat until fluffy. Add powdered sugar and combine. Place in refrigerator until needed.

4. When cupcakes are cool pipe frosting on top and sprinkle with ground cinnamon.

Yields: 6

2 fabulous comments:

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