chai tea cupcakes with brown butter frosting
While melting butter on the stove one day, I got busy and accidentally made brown butter. I love chai tea and thought the brown butter would complement it. So, of course, cupcakes came to mind. I put them in a bakery box and when I opened it, the smell of these cupcakes was heavenly. If anyone could put that smell in a lotion or room fragrance, it would be great!!
prep time
20 Min
cook time
20 Min
method
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yield
24 serving(s)
Ingredients
- 1 box white cake mix (i used betty crocker)
- 2 - celestial seasoning bengal spice tea bags
- 3 - eggs
- 1 1/4 cups water
- 1/3 cup canola oil
- 4 ounces brown butter
- 2 to 4 tablespoons whole milk or cream
- 8 to 16 ounces powdered sugar
- - ground cinnamon for sprinkling
How To Make chai tea cupcakes with brown butter frosting
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Step 1To make brown butter on purpose: for 4 oz., put one stick of butter (salted) in a saucepan over medium to medium-high heat. Stir constantly until butter melts and starts to turn a brown color. Remove it from the heat and let cool to room temperature. The butter will continue to cook after you remove it from the heat, so don't overdo it.
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Step 2Preheat the oven to 350 degrees. Microwave the 1 1/4 cups of water until boiling hot. Steep the two tea bags for at least 5 minutes. Throw away tea bags. In the bowl of your electric mixer, combine cake mix, eggs, oil and tea. Mix according to package directions.
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Step 3Line cupcake pans with liners of your choice. For the standard sized cupcakes, measure a scant 1/4 cup of batter per cupcake liner. Bake for 15 to 20 minutes until done and when pressed in the center with index finger springs back instead of leaving an indentation.
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Step 4While cupcakes cool completely, mix frosting. Beat the brown butter and 3 cups of powdered sugar on low to combine. Add 2 tablespoons of milk or cream and beat well for 2 minutes. If the frosting is too runny and won't stand up to piping, add the more powdered sugar. If frosting is too stiff, add milk, 1 tablespoon at the time, beating well after each addition, until you reach the consistency you desire. The key to having a really good frosting is beating it at medium to high speed for at least 5 minutes and adding powdered sugar or milk, little by little, until you reach the desired consistency.
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Step 5Piping didn't really work for this frosting. The best bet is to do it the old-fashioned way. I used a small Wilton offset spatula and spread a thin layer of frosting to cover the top of each cupcake. Sprinkle with ground cinnamon to make them look pretty.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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