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Chai Latte Cupcakes with Caramel Brulée Frosting

Chai Latte Cupcakes with Caramel Brulée Frosting
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Delight in spiced Chai Latte Cupcakes with Caramel Brulée Frosting, which combine warm chai spices and silky caramel cream for a uniquely cozy and indulgent treat. These moist, tender cupcakes with a crispy caramelized sugar topping are perfect for celebrations or anytime you desire a comforting and flavorful dessert.

Ingredients

Scale

Cupcake Batter

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 2 teaspoons ground chai spices (cinnamon, cardamom, ginger, cloves, nutmeg blend)
  • Pinch of salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup whole milk
  • ½ cup cooled black tea infused with chai spices

Caramel Brulée Frosting

  • 1 cup heavy cream
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • Granulated sugar for caramelizing (about 2 tablespoons)

Instructions

  1. Prepare the Chai Tea Infusion: Brew strong black tea with cinnamon sticks, cardamom pods, ginger slices, cloves, and a dash of nutmeg. Steep for at least 10 minutes, then strain and allow to cool completely before use.
  2. Mix Dry Ingredients: In a large bowl, sift together all-purpose flour, baking powder, ground chai spices, and salt to ensure even spice distribution and light cupcake texture.
  3. Cream Butter and Sugar: Beat softened unsalted butter and granulated sugar until pale and fluffy, aerating the mixture for light cupcakes.
  4. Add Eggs and Vanilla: Incorporate eggs one at a time into the creamed mixture, then add vanilla extract for enhanced aroma and flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients alternately with whole milk and cooled chai tea infusion, starting and ending with the dry mix. Mix gently until just combined to avoid overworking the batter.
  6. Bake the Cupcakes: Divide batter evenly into lined cupcake tins and bake at 350°F (175°C) for 18-22 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool completely before frosting.
  7. Prepare the Caramel Brulée Frosting: Whip heavy cream with brown sugar and vanilla extract until soft peaks form. Spread generously over cooled cupcakes. Sprinkle granulated sugar evenly on top, then use a kitchen torch to caramelize the sugar until it forms a crisp, golden brulée layer.

Notes

  • Measure ingredients accurately for consistent results.
  • Cool the chai tea infusion completely before adding to avoid curdling.
  • Mix batter only until combined to keep cupcakes tender.
  • Use freshly ground chai spices for maximum flavor intensity.
  • Caramelize the frosting sugar just before serving for a perfect crisp top.

Nutrition

Keywords: chai latte cupcakes, caramel brulée frosting, spiced cupcakes, chai spices, caramel dessert

Find it online: https://gourmetglazing.com/chai-latte-cupcakes-with-caramel-brule-frosting/