Remove from the heat and add the black tea and chai tea bags. These flavorful chai latte cupcakes with buttercream frosting smell just as good as they taste. An easy way to get a head start is to prepare the chai spice mix and steep the milk tea 1 day ahead of time steps 1 and 2 cupcakes can be made ahead 1 day in advance covered and stored in the refrigerator. Combining the dessert like spices of a chai latte with the toasty notes of coffee it makes an incredible batter and such an awesome aroma when they come out of the oven. In a small bowl combine the ginger cinnamon cardamom cloves and pepper.
I wasn t planning to post this chai latte cupcake recipe this week however i made them for a friend s baby shower and these cupcakes had such rave reviews i thought i better share them with you with before christmas. Cover and let stand for 10 minutes. Remaining frosting can be kept in the refrigerator in a sealed container for up to 3 days. Experiment to find your favorite. You re going to get more cupcakes from the recipe if you use the powdered mix because you use the powder and milk but use whichever type of chai latte mix you have available original or vanilla flavors are both fine.
I ve made this recipe using both a powdered chai latte mix and a liquid chai latte concentrate. I ve made this recipe using both a powdered chai latte mix and a liquid chai latte concentrate. I wasn t planning to post this chai latte cupcake recipe this week however i made them for a friend s baby shower and these cupcakes had such rave reviews i thought i better share them with you with before christmas. Heat the milk in a saucepan until almost boiling. Remove from the heat and add the black tea and chai tea bags.
