Happy almost fall everyone! I'm here with a recipe for some cupcakes that will help ease the transition from summer into fall!
I don't know how I feel about summer ending since it's been so nice out here lately! But at the same time all the cute fall stuff is out in stores and you know I just can't resist =]
I mean, Starbucks already has their pumpkin spice latte out! Oh my, too soon for me! So I went with cinnamon and spices for these cupcakes instead!
What is brown butter you may ask? Simply butter that has been cooked on the stovetop until it is brown. It adds a nutty, more in depth flavor to your cupcakes, pastas, or anything you add it to. Brown butter + chai tea = yummy goodness.
My recipe calls for 2 sticks of butter.
Browned butter! I only lightly browned mine. You can always go darker, but the risk of burning increases if you do. I used medium heat, stirring occasionally.
I picked my three favorite chai teas to use in this recipe! I would recommend using your favorite tea as well.
Steep for 5-10 minutes in your milk.
The dry ingredients. Yum cinnamon!
Mixing it up!
Ready to become cupcakes.
Ready for the recipe? =]
Brown Butter Chai Tea Cupcakes
3 cups unbleached all-purpose flour
1 1/2 cups sugar
1/2 cup brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1 cup (2 sticks) unsalted butter, browned and softened
4 large eggs
1 cup milk
3 chai tea bags
1/8 teaspoon instant coffee
1 teaspoon pure vanilla extract
1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugars, baking powder, salt, and cinnamon; mix on low speed until combined.
2. Add browned butter, mixing until just coated with flour.
3. Heat milk to a simmer and steep tea bags 5-10 minutes. Remove bags, add instant coffee and vanilla. Add eggs, whisking thoroughly so the warm tea mixture doesn't cook the eggs.
4. With the mixer on medium speed, add wet ingredients in a slow stream and mix until just combined and smooth.
5. FIll liners 3/4 full and bake 20-22 minutes. Cool, then frost!
Cinnamon Swirl Cream Cheese Frosting
3 sticks unsalted butter, softened
8 oz cream cheese, softened
3-6 cups sifted powered sugar, depending on taste desired
1 teaspoon vanilla
1/2 + 1 teaspoon cinnamon
1. Beat butter and cream cheese until smooth in electric mixer.
2. Add powered sugar, vanilla, & 1/2 teaspoon cinnamon and beat until fluffy.
3. Reserve 1/2 cup of frosting in separate bowl. Add 1 teaspoon cinnamon & stir until combined. This will be your cinnamon "swirl".
4. Prepare piping bag with round tip. Using a knife, smear a stripe about an inch wide up the inside of the piping bag with the cinnamon mixture. Fill bag with the rest of the frosting and pipe away!
Happy almost fall everyone!