Bollywood Baby Spice Cupcakes With Cinnamon Fudge Frosting |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
|
Yea... they are spicy chai cake, with fabulous cinnamon fudge frosting. Use a nice strong black tea, like Assam or Darjeeling. If you can get the spices whole, and grind yourself...sooo much better. If you decorate the tops with a teardrop shape, and add silver or gold dragees-it will look like a gorgeous forehead bindi. Ingredients:
1/2 cup milk |
6 black tea bags |
1 teaspoon vanilla extract or 1 vanilla bean, 5-inch piece |
3 eggs |
1/2 cup oil |
1/2 cup brown sugar |
1/2 cup white sugar |
8 tablespoons unsalted butter |
1/2 teaspoon salt |
2 1/2 teaspoons baking powder |
2 1/2 cups flour |
1 tablespoon cinnamon |
1 1/2 teaspoons ginger |
1 teaspoon nutmeg |
1 teaspoon black pepper (yes...trust me ) |
1 teaspoon cardamom |
1 teaspoon fennel or 1 teaspoon star anise |
1 teaspoon clove |
8 tablespoons unsalted butter |
2 ounces chocolate (55% or higher) |
3/4 cup pure unsweetened cocoa powder |
2 cups confectioners' sugar |
1/2 cup milk (more or less) |
2 teaspoons cinnamon |
Directions:
1. .HEAT MILK WITH TEABAGS UNTIL STARTS TO BOIL-SET ASIDE AND STEEP FOR AT LEAST 15 MINUTES-1 HOUR(If you have vanilla beans on hand, you could use a 5 one, split and scraped and put in the milk-then omit the extract below).
2. LINE 24 MUFFIN CUPS WITH LINERS.
3. COMBINE ALL THE DRY INGREDIENTS IN A BOWL-WHISK.
4. COMBINE MILK, OIL, VANILLA IN A BOWL-WHISK.
5. CREAM BUTTER AND SUGARS UNTIL FLUFFY, 2-3 MINUTES.
6. ADD EGGS ONE AT A TIME-SCRAPE DOWN YOUR BOWL.
7. REDUCE SPEED, AND ALTERNATELY ADD FLOUR AND MILK MIXTURES-BEATING AND SCRAPING BETWEEN ADDITIONS.
8. DON'T OVERBEAT-.
9. FILL CUPS 2/3 FULL.
10. BAKE 15-20 MINUTES.
11. REMOVE FROM PANS AND COOL COMPLETELY.
12. FROSTING:.
13. MELT BUTTER AND CHOCOLATE OVER LOW HEAT, STIRRING.
14. ADD COCOA POWDER. AND CINNAMON.
15. PLACE MIXTURE IN MIXER AND BEAT-THEN ADD CONFECTIONERS SUGAR AND MILK ALTERNATINGLY.
16. BEAT UNTIL FLUFFY.
|
|