How to Make Vanilla Chai Cupcakes

Chai tea cupcakes flavored with vanilla and topped with chocolate glaze.

Ingredients makes approximately 12 cupcakes.

Difficulty: Moderate

Instructions

Things You'll Need:

• (For the Cupcake)
• 2 eggs, separated
• 1-1/2 cups sugar
• 2 cups flour
• 3 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup cooking oil
• 1 cup milk
• 2 teaspoons real vanilla extract
• (For the Custard)
• 2 cup half-and-half creamer
• 1/4 cup flour
• 2 eggs
• Pinch of salt
• 3/4 cup sugar
• 1/4 cup unsalted butter
• 1 teaspoon real vanilla extract
• 2 chai teabags
• (For the Glaze)
• 4 ounces bakers' semi-sweet chocolate chips, finely chopped
• 1/2 cup cream

1. - - For the Cake - -
   
   (1) Preheat oven to 325 degrees F.
   
   (2) Beat well the egg whites until foamy. Stir in 1/2 cup sugar; beat with egg whites until stiff or when peaks form. Reserve.
   
   (3) Mix remaining 1 cup sugar, baking powder, flour and salt in a separate blender mixing bowl. Add 1/2 cup milk, cooking oil and the vanilla extract. Mix for 1 minute, medium speed. Put in the egg yolks, plus the milk; beat for additional minute.
   
   Gradually fold in the egg whites (#2 item in this Step).
   
   ** The cooking oil keeps the cupcake moist.
   
   (4) Spoon batter into waxed cupcake cups. Bake cupcakes at 325 degrees F for 20 minutes or until cakes are done.

2. - - For the Custard - -
   
   (1) Heat half-and-half to a simmer in a saucepan. Steep the two chai teabags in the half-and-half for 15 minutes and squeeze the excess retained in the teabags. Throw out the bags.
   
   (2) Add flour, sugar and salt to the half-and-half mixture, stirring.
   
   (3) Whisk the two eggs then add them to the custard mix; beating constantly. Continue to simmer, stirring frequently until mixture gets very thick. Remove from pan heat.
   
   (4) Stir in vanilla extract and butter. Placed covered in the fridge until cold.
   
   (5) With a pastry bag or a food storage bag (make a hole on a bottom corner), squeeze filling into cupcakes using a medium-size decorator tip.

3. - - For the Glaze - -
   
   (1) Simmer cream then remove from heat. Stir in chopped chocolate until smooth and thickened. Cool for a few minutes and spoon over vanilla chai cupcakes.
   
   (2) Serve warm or chill in refrigerator until cold before serving. Heat in microwave for a warm breakfast item.

Tips & Warnings

• In summer or hot climate, store the leftover cupcakes in the fridge. Chocolate glaze might melt and create mess.

[Mindee94]

on 5/22/2009 Chai Custard sounds fabulous. What a great dessert or snack idea. Thanks!