Chai Coconut Banana Cupcakes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Moist banana cupcakes infused with chai tea milk and topped with coconut chai frosting Ingredients:
1 cup milk |
3 chai tea teabags |
1 1/2 cups butter, softened |
1 cup sugar |
3 ripe bananas |
3 cups cake flour |
1/2 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon ginger |
1 teaspoon cinnamon |
1 1/2 teaspoons vanilla |
5 cups powdered sugar |
2/3 chopped coconut |
Directions:
1. Preheat oven to 350.
2. In a small saucepan combine 1 cup milk and 3 chai tea bags. Let sit over low heat for 15-20 minutes.
3. Cream 2 sticks butter and 1 cup sugar until light and fluffy. Add eggs and continue to beat 3-4 minutes on medium speed. Mix in mashed bananas.
4. Add sifted cake flour, baking soda, salt, ginger and cinnamon and mix until blended. Stir in vanilla and 2/3 cup chai infused milk. Pour cupcake batter into cupcake pans. Bake for 18-20 minutes until golden brown.
5. To prepare frosting, cream 1 stick butter. Add 5 cups powered sugar (1 cup at a time). Slowly add in 1/3-1/2 cup chai milk. Beat until smooth. Stir in chopped coconut.
6. Allow cupcakes to fully cool before topping with frosting.
7. Makes 24 cupcakes.
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