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Chai Tea Cupcakes - Recipe with Pictures
What is Chai?
Chai, or masala chai, is a spiced tea beverage usually prepared with strong black tea, milk, sweetener, and a mixture of aromatic spices, such as cardamom, cinnamon, cloves, ginger, nutmeg and star anise. Considered a traditional drink in South Asia, chai's unique flavor and aroma have led to its worldwide popularity. Not only is it palate-pleasing, this fragrant drink also has a lot to offer when it comes to health benefits. Made with a variety of wholesome spices, chai tea is said to help the body fight colds, relieve nausea, increase appetite and promote better digestion.
Chai Tea Cupcakes
Who said chai can only be served in a tea cup? The idea of putting savory spices, such as cardamom and star anise, in cupcakes might be odd to some. "I'm making desserts, not curry!" you may say. But hey, remember this: baking can be a lot more fun when you're not afraid to embark on a little flavor adventure. I've seen many variations of chai cupcake recipes out there. People seem to enjoy adding their own spins to these tea desserts. Even Martha Stewart has her own version of chai cupcakes in one of her latest recipe books. So I, a venturesome baker with a huge appetite for bold flavors, decided to give my chai tea cupcakes a nice little twist as well. In my recipe, I use cinnamon as the dominant spice, brighten up the aroma with grated orange zest, and add some yogurt to give my cupcakes an interesting texture. The preparation is quite straightforward and non-laborious. Plus, there's no need to look for all the spices one by one; simply cut open your chai tea bags and pour the powder into your cupcake mix. Sometimes, cheating is the way to go!
Please Rate This Cupcake Recipe
***The grated orange zest is optional. I enjoy my chai cupcakes much better with it than without it, though. It goes very well with the chai spices, and also adds brightness and depth to the aroma of the cupcakes.***
Chai Cupcakes - Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tbsp chai powder, (about 2 tea bags)
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 cup non-hydrogenated margarine or butter, (softened)
- 1 cup sugar
- 1 large egg, lightly beaten
- 1/4 cup plain yogurt
- 1/2 cup milk, (whole or low-fat)
- 1 tbsp grated orange zest, (optional)
How to Make Chai Tea Cupcakes from Scratch
- Preheat your oven to 350 degrees F.
- In a medium bowl, combine all-purpose flour, baking powder, chai powder, ground cinnamon and salt. Stir together well with a whisk. Set aside.
- In a large bowl, cream sugar and margarine (or butter) until light and fluffy.
- Add egg, yogurt, milk and oange zest. Mix together until well-combined.
- Put half of the flour mixture into the egg mixture. Beat together well. Then add the rest of the flour mixture, and beat together until well-blended.
- Line your muffin tins with paper cups. Fill about 2/3 of each cup with your chai cupcake batter.
- Bake in the preheated oven for 15 - 20 minutes, or until an inserted toothpick comes out clean.
- Remove your chai tea cupcakes from the oven and muffin tins.
- Allow them to cool on a wire rack for a few minutes. Decorate with chai frosting (recipe follows).
How to Make Chai Buttercream Frosting
Ingredients - 1/2 cup non-hydrogenated margarine or butter (softened), 1 1/4 cups powdered sugar, 1 tbsp milk, 1/2 tbsp chai powder, 1/2 tsp ground cinnamon, 1 tsp vanilla extract
Preparation - Beat together margarine and sugar until light and smooth. Add the rest of the ingredients and beat until well-combined. If your frosting is too thick and heavy, add a little more milk.
Chai Cupcakes - Calorie and Nutrition Info
|Serving size: 1 cupcake (without frosting)|
|Calories from Fat||27|
|% Daily Value *|
|Fat 3 g||5%|
|Saturated fat 1 g||5%|
|Unsaturated fat 2 g|
|Carbohydrates 17 g||6%|
|Sugar 20 g|
|Protein 4 g||8%|
|Cholesterol 23 mg||8%|
|Sodium 62 mg||3%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
***These nutrition facts are based on the above recipe, using trans-fat-free margarine, regular yogurt and 2% reduced fat milk.***
© 2013 Om Paramapoonya