Coffee baking recipes

Chai latte cupcakes with caramel brulée

Here’s how to make it

1. In a bowl, mix together all the ingredients for the chai spice.
2. Preheat the oven to 180 degrees.
3. Boil the milk in a saucepan, remove from the heat and add the tea bags, let steep covered for 10 minutes.
4. In a bowl, beat the butter and sugar until fluffy, add the vanilla and yogurt and make it smooth. Beat the eggs, add the flour, baking powder, baking soda, salt and 3 teaspoons of the chai spice mix. Pour in the milk and whisk until combined.
5. Divide the batter among the cupcake molds and bake in the oven for 22-25 minutes.
6. To make the frosting: Melt 1 cup butter, brown sugar and the cream together in a medium saucepan. Bring to a boil and cook for 2 minutes, adding a pinch of salt. Remove from heat and add to bowl and blend with hand blender. Place the bowl in the freezer for 15 minutes until cool.
7. Take the cooled butter mixture out of the freezer and add the remaining butter, vanilla, powdered sugar and 1-2 teaspoons of chai spice to the bowl. Whisk together until combined, adding more sugar if necessary. Pipe the frosting in tufts onto the cupcakes and garnish with a cinnamon stick.

Ingredients Chai Spice

• 4 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon fresh grated nutmeg
• 1/2 teaspoon all-spice
• 1/2 teaspoon ground cloves
• 1/8 teaspoon ground black pepper

Cupcakes

• 1 cup of milk
• 2 bag of chai tea
• 1 cup salted butter
• 1 1/4 cup granulated sugar
• 1 tablespoon of vanilla extract
• 3 large eggs
• 1/2 cup Greek yogurt
• 2 1/2 cups of flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

Caramel frosting

• 2 cups salted butter
• 1 cup dark brown sugar
• 1/2 cup cream
• 3 cups powdered sugar
• 1 tablespoon of vanilla extract