Chai Latte Muffins Food

INDIAN CHAI LATTE MUFFINS

Steps:

• Preheat oven to 375.
• Grease 12 muffin cups or use butter-flavored spray.
• Mix all dry ingredients together, add milk, melted butter, egg, and vanilla, mix well. Stir in white chocolate chips.
• Spoon into 12 muffin tins.
• Mix cream cheese, vanilla and sugar together until smooth. Using the back of a spoon make an indentation in the top of each muffin and add a heaping teaspoon of cream cheese mixture into the indentation.
• Bake at 375 for 18 to 25 minutes, until edges of muffins begin to turn golden brown. Test with toothpick in side of muffin away from cream cheese filling. Remove and cool.
• If using mini-muffin cups, bake 15-18 minutes.

CHAI LATTE CUPCAKES

Steps:

• Mix all of the chai spices together. You'll have 5 and 1/2 teaspoons to use between the cupcake batter, buttercream, and garnish.
• Bring milk to a boil or heat in the microwave for 1-2 minutes. Pour over tea bag and steep for 20-30 minutes. This chai milk is the milk you'll use in the cupcake batter. This can be done the day before and refrigerated overnight. Make sure the chai milk is room temperature before adding to the cupcake batter.
• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners - this recipe makes 14-15 cupcakes. Set aside.
• Whisk the cake flour, 3 and 1/2 teaspoons of chai spice mix, the baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour and mix in the chai milk *just* until combined. Do not overmix. Batter will be slightly thick and smell incredible!
• Pour/spoon the batter into the liners. Fill only 2/3 full to avoid baking over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. For around 35 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Stop the mixer and add 5 and 1/2 cups (660g) confectioners' sugar, the heavy cream, 1 and 3/4 teaspoons chai spice mix, the vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. If frosting looks curdled or greasy, it's best to beat in more confectioners' sugar to smooth it out. Beat in up to 1/2 cup (60g) more confectioners' sugar to smooth out if needed. If frosting seems too thick to pipe or spread, beat in another Tablespoon (15ml) of cream. Taste and beat in another pinch of salt if frosting is too sweet.
• Frost cooled cupcakes and serve. I used Wilton 8B piping tip, stuck a cinnamon stick in some of them, and sprinkled with a mix of the remaining chai spice mix and a pinch of granulated sugar.
• Cover and store leftovers in the refrigerator for up to 5 days.

CHAI LATTE MUFFINS

Steps:

• Preheat oven to 375°F and line a muffin tin with paper liners.
• Heat milk to almost boiling (in the microwave or a small sauce pan) and steep the tea bags for about 10 minutes, making very strong, milky tea. Don't worry about making the tea bitter (which can happen as a result of oversteeping) because you won't taste it in the end product.
• In a large bowl whisk together oil, yogurt, sugar and vanilla.
• In a small bowl, whisk together the flour, baking powder, baking soda, salt and spices. Pour half into the yogurt mixture, stirring well, followed by the tea mixture and the rest of the flour. Stir only until just combined, then evenly distribute into prepared muffin tin.
• Bake for about 21-23 minutes, until a toothpick inserted into the center comes out clean and the muffin springs back when lightly pressed.
• Cool completely on a wire rack.
• Top with sifted confectioners' sugar when cooled. Mix 2 tbsp cocoa powder with 1 tsp cinnamon and 1/4 tsp ground nutmeg together in a small bowl. Sift lightly over top of the sugar (using a stencil for accuracy, if you want) to add a bit of extra spice.

CHAI LATTE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds Baking Cups in each of 24 regular-size muffin cups.
• Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted. If necessary, microwave 15 seconds longer. Stir until smooth; cool 5 minutes. Stir in frosting until well blended.
• Immediately spread or pipe frosting mixture on cupcakes. Sprinkle with cinnamon. Store loosely covered.

CHAI MUFFINS

Steps:

• Warm the almond milk with the contents of the 2 tea bags (I just rip them open over the pan) and cinnamon--stirring to mix--and leave to cool.
• While the milk's cooling, preheat the oven to 200 degrees C (400 degrees F)/gas mark 6 and line your muffin tin with paper liners.
• In a large bowl, measure out the flour, baking powder, sugar and all but 2 tablespoons of the chopped almonds, and combine well.
• When the milk has cooled, add the eggs and oil, then whisk well.
• Add the liquid ingredients to the dry ingredients, using a wooden spoon. Don't be too efficient about this: a slightly lumpy batter makes for lighter muffins.
• Divide the mixture between the muffin cups (it will fill them well), then sprinkle equally with the remaining almonds and bake in the oven for 20 to 25 minutes, or until a cake tester comes out clean and the muffins are slightly risen and pleasingly golden on top.
• Transfer the muffins to a wire rack to cool for about 10 minutes before devouring.