Chai Buttercream Frosting Food

CHAI FROSTING RECIPE

Steps:

• In a medium-sized mixing bowl, cream all the ingredients except for the confectioners' sugar and chai tea concentrate.
• Once the butter mixture is light and fluffy, begin adding the sugar 1 heaping tablespoon at a time. Beat the mixture as you add the sugar, or beat it until it is smooth in between adding each scoop.
• Add 3 tablespoons of the chai concentrate. Beat until smooth
• Add more chai concentrate as needed to achieve the desired consistency.
• If desired, chill the frosting before using it to ice cake, cupcakes, or other baked goods.

CHOCOLATE CHAI CUPCAKES WITH BUTTERCREAM FROSTING

Steps:

• Heat oven to 350°F Place paper baking cups into muffin pan cups; set aside.
• Combine all filling ingredients in medium bowl. Beat at medium speed until creamy; set aside.
• Combine boiling water and tea bags in glass measuring cup, let stand 5 minutes. Remove tea bags, squeezing out excess liquid. Add enough water, if necessary, to equal 1 1/2 cups.
• Reserve 3 tablespoons prepared tea; set aside. Place remaining prepared tea in large bowl; add cake mix, melted butter and eggs. Beat at low speed 30 seconds. Beat at medium speed, scraping bowl often, until creamy.
• Spoon about 2 tablespoons cake batter into each prepared muffin cup. Top each with 1 tablespoon filling. Spoon additional cake batter over filling until cups are about 2/3 full. (DO NOT OVERFILL.) (Batter does not have to cover filling completely.) Bake for 19 to 22 minutes or until toothpick inserted comes out clean. Cool completely.
• Combine 3 tablespoons reserved prepared tea and milk in 2-quart saucepan. Add flour and cocoa; whisk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and just comes to a boil (4 to 6 minutes). Remove from heat; cool about 15 minutes.
• Combine 1 cup butter, 1 cup sugar and cinnamon in medium bowl. Beat at high speed until creamy. Continue beating, gradually adding cocoa mixture, 1 tablespoon at a time, until light and creamy and sugar is dissolved. Frost or pipe cooled cupcakes. Sprinkle with cinnamon, if desired. Store refrigerated.

VANILLA CHAI BUTTERCREAM FROSTING

Steps:

• Pour the half and half into a microwave safe mug and heat in microwave for 45 seconds.
• Remove the mug from the microwave and place the tea bag in the mug to steep.
• Mix butter for one minute with electric mixer on medium speed. Add powdered sugar, cinnamon, ginger, cardamom, cloves and vanilla extract. Mix at low speed. After powdered sugar is incorporated into the butter, increase speed to medium and add the tea infused half and half.
• Add additional powder sugar if frosting needs a stiffer consistency.
• Use immediately or store in a sealed container in the refrigerator up to one month.