Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup chai tea concentrate
- 1/2 cup milk
Special equipment needed:
- Cupcake pan
- Cupcake liners
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a cupcake pan with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Gradually add the dry ingredients to the butter mixture, alternating with the chai tea concentrate and milk, until the batter is smooth.
6. Spoon the batter into the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
350°F (180°C)
Serving size:
12 cupcakes
Nutritional information:
Calories: 238
Fat: 10g
Saturated Fat: 6g
Cholesterol: 54mg
Sodium: 191mg
Carbohydrates: 34g
Fiber: 1g
Sugar: 19g
Protein: 3g
Substitutions for ingredients:
- Instead of chai tea concentrate, you can use brewed chai tea that has been cooled.
- You can use any type of milk you prefer, such as almond milk or soy milk.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the batter for added texture.
- Top the cupcakes with a chai-spiced cream cheese frosting.
- Add 1/2 cup of chopped crystallized ginger to the batter for a spicy kick.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Do not overmix the batter, as this can result in tough cupcakes.
- Let the cupcakes cool completely before frosting them.
Storage instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the cupcakes for 10-15 seconds to warm them up before serving.
Presentation ideas:
Place the cupcakes on a decorative platter or cake stand and dust them with powdered sugar.
Garnishes:
Garnish the cupcakes with a sprinkle of cinnamon or a dollop of whipped cream.
Pairings:
Serve the cupcakes with a hot cup of chai tea or coffee.
Suggested side dishes:
These cupcakes are a sweet treat on their own and do not require a side dish.
Troubleshooting advice:
- If the cupcakes are dry, try reducing the baking time by a few minutes.
- If the cupcakes are too moist, try increasing the baking time by a few minutes.
- If the cupcakes are not rising properly, make sure the baking powder and baking soda are fresh.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before preparing the cupcakes. Store the cupcakes in an airtight container to prevent contamination.
Food history:
Chai tea originated in India and is a blend of black tea, spices, and milk. It has become popular all over the world and is often used in baking.
Flavor profiles:
These cupcakes have a warm and spicy flavor, with notes of cinnamon, ginger, and cardamom.
Serving suggestions:
Serve these cupcakes as a dessert or a sweet snack.
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