Chocolate Chai Cupcakes
By Chef John Placko
1 cup (250 mL) boiling water
Higgins & Burke Naturals™ Chai Glow
1 1/2 cups (375 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1/3 cup (75 ml) cocoa powder
1 tsp (5 mL) baking soda
1/2 cup (125 mL) canola oil or mild oil
1 tbsp (15 mL) vinegar
4 oz (125 g) cream cheese
1 tbsp (15 mL) softened butter
Higgins & Burke Naturals™ Chai Glow tea
2 tbsp (30 mL) Boiling water
1/2 cup (125 mL) confectioners sugar (icing sugar)
Makes 12 cupcakes
Prep time: 20 minutes
Cook time: 20 minutes
Preheat oven to 350ºF (180ºC).
Steep tea bags in water until the tea goes cold, approximately 15 minutes. Remove the bags.
Mix flour, sugar, salt, cocoa powder and baking soda in a bowl.
In a separate bowl mix the cold tea, oil and vinegar with a whisk.
Pour wet mix onto the flour mix and whisk until smooth.
Using an ice cream scoop or spoon, portion the mix evenly into 12 paper lined muffin cups.
Bake for 20 minutes or until a wooden skewer comes out clean from the centre of the cupcake.
Steep tea in boiled water for 10 minutes. Squeeze out tea bag. Reserve liquid.
Beat together cream cheese, butter and chai in a bowl until fluffy.
Add gradually confectioners (icing) sugar, beating well.
Spread frosting onto the cupcakes.
Drizzle cupcakes with melted chocolate is desired.
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