Chai Spice Cutouts Food

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 SPICE CUTOUTS

Steps:

• In a large bowl, sift or whisk together flour, pumpkin pie spice, ginger, allspice and cardamom; set aside.
• Combine butter, sugar and salt in large bowl. Using an electric mixer or wooden spoon, beat until light and fluffy. Add the egg yolks, one at a time, and beat until smooth. Using a small knife, split the vanilla bean in half, lengthwise. Scrape the seeds from both sides of the pod with the tip of the knife and add them to the butter-sugar mixture; beat to combine. Add in flour-spice mixture, 1 cup at a time, blending until fully incorporated.
• Divide the dough in half; wrap in plastic. Refrigerate at least one hour or until firm.
• Preheat oven to 350ºF. Line two baking sheets with parchment paper. Remove and unwrap 1/2 the dough on a lightly-floured surface. Roll out to 1/4-inch thick. Cut out shapes with cookie cutters and transfer to prepared baking sheets. Roll out scraps and repeat with remaining dough, re-chilling as necessary.
• Sprinkle with decorative colored sugar if desired; bake until golden brown, about 12 minutes.
• Cool on sheets or wire racks, frost if desired.
• Store in airtight container for up to one week.