We’ve been doing a lot of catering lately, with summer nearly here and parties abounding. While I’ll never get bored serving tea, sometimes I want to take it a bit further. So recently we have been adding a new realm of offerings to our catering list – tea goodies.
With the help of our good friend Sally from Sweet Sally’s, we’ve devised some tea-infused treats that aren’t just good, they’re downright great!
One of my favorite delights to come out of this amazing partnership is the Chocolate Chai Cupcakes – the perfect blend of sweet, spice and, of course, tea!
I loved them so much, in fact, that I couldn’t wait to give you the recipe!
Here it is:
Chocolate Chai Cupcakes with Spiced Buttercream Frosting
1 1/4 cups flour
2 tsp baking powder
1/4 cup cocoa powder
1 tsp salt, kosher
8 oz butter, unsalted infused with kama chai sutra
1 cup sugar
1 tsp vanilla extract
4 oz whole milk
1 tbl kama chai sutra
2 oz bittersweet chocolate (for decoration)
Spiced Buttercream Frosting
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp cardamom
1/8 tsp all spice
4 oz butter
2 tbl heavy cream
3 cups powdered sugar
FOR CAKE: Mix all wet ingredients. Add dry.
Fill cupcake papers about 2/3 full, and bake at 325 F until cake springs back (approx 20 minutes for large cupcakes / 12 minutes for minis)
FOR ICING: mix all ingredients together. Ice cupcakes.