CHAI AND HONEY CUPCAKES
Make and share this Chai and Honey Cupcakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h5m
Yield 12 cupcakes
Number Of Ingredients 13
Steps:
- Position oven rack in the middle of oven; preheat to 350°; line a standard 12-cup muffin pan with paper or foil liners.
- In a small bowl, steep the tea bags in the boiling water for 5 minutes.
- Discard tea bags and let the tea cool to room temperature.
- In a bowl, whisk the flour, brown sugar, baking soda, and salt together.
- In a big bowl, combine the honey, melted butter, buttermilk, and egg.
- Add the flour mixture and, using an electric mixer on medium speed, beat until just combined, about 2 minutes.
- Add in the cooled tea and beat until just combined, scraping down the sides of the bowl as needed.
- Divide the batter evenly among the prepared muffin cups, filling each 3/4 full.
- Bake about 18-20 minutes, until a pick comes out clean.
- Let the cupcakes cook in the pan on a wire rack for 5 minutes.
- Transfer the cupcakes to the wire rack and let cool completely, about 1 hour (the unfrosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before frosting and garnishing).
- Just before ready to serve, make the honey whipped cream--in a chilled bowl, combine the cream and honey; using an electric mixer on low speed, beat until slightly thickened, 1-2 minutes.
- Gradually increase speed to medium-high and continue to beat until the cream holds soft peaks, 2-3 minutes; use right away.
- Frost the cupcakes with the honey cream, garnish with the honeycomb pieces, if using; serve right away.
- *If not using the honeycomb, can drizzle with additional honey just before serving.
Nutrition Facts : Calories 241.9, Fat 11.8, SaturatedFat 7.2, Cholesterol 55.2, Sodium 178.9, Carbohydrate 32.9, Fiber 0.4, Sugar 22.2, Protein 2.5
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