Zutaten für Chai And Honey Cupcakes
- 2 chai tea bags
- 1 cup boiling water
- All Purpose Flour
- Light Brown Sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup honey
- Unsalted Butter
- 1 cup buttermilk
- 1 large egg
- Heavy Cream
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Zubereitung von Chai And Honey Cupcakes
- Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- Steep 2 chai tea bags in 1 cup of boiling water for 5 minutes. Remove tea bags and let tea cool to room temperature.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups packed light brown sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, combine 1 cup honey, 1/2 cup (1 stick) melted unsalted butter, 1 cup buttermilk, and 1 large egg. Beat with an electric mixer on medium speed until well combined.
- Gradually add the dry ingredients to the wet ingredients, beating on medium speed until just combined (about 2 minutes).
- Stir in the cooled chai tea until just combined, scraping down the sides of the bowl as needed.
- Fill each muffin cup 3/4 full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely (about 1 hour).
- While cupcakes cool, prepare the honey whipped cream: In a chilled bowl, combine 1 cup chilled heavy cream and 2 tablespoons honey.
- Beat with an electric mixer on low speed until slightly thickened (1-2 minutes).
- Gradually increase speed to medium-high and continue beating until soft peaks form (2-3 minutes).
- Once cupcakes are completely cool, frost with honey whipped cream. Garnish with honeycomb pieces (optional) or a drizzle of extra honey.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
88g
Fat
35g
Carbs
10g
