Chai Honey Cupcakes with Honey Whipped Cream Frosting

Recipe Time! 
Chai Honey Cupcakes with Honey Whipped Cream Frosting via the book Cupcakes!
(thanks Alicia, I love this book!!)

Oh. My. Glob. You guys.
(Sorry, I just watched Adventure Time – like this post if you like Adventure Time!)
But really.
These taste like the pinnacle of autumn in a cupcake, and I’m totally sick of summer so I’m game. I might even try these with a cream cheese frosting next time, because the whipped is a little light for my taste – I love me some serious frosting. The other thing about whipped frosting is that it pretty much melts on you if you don’t freeze it (which I did, because I knew that, but now I have a block of whipped frosting so I can’t win), but these probably won’t keep in the fridge too long – try at your own risk. BUT these are seriously so good.

I’ve always been intimidated by cupcakes with tea in them, but this was super easy to do and I’ll totally make these again. Like, tomorrow. Mmmmm.

What You’ll Need (for the cupcakes – makes 12):

  • 3 chai teabags (I used twinings ultra spice chai)
  • 2/3 cup boiling water
  • 1 ¼ cup all-purpose flour
  • ¾ cup light brown sugar
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¼ cup honey
  • 4 tbsp butter, melted
  • ¼ cup buttermilk
  • 1 large egg

(For the frosting)

  • 1 cup heavy cream
  • 2 tbsp honey
    Instructions: Use a hand or stand mixer and whip the hell out of this!

The How-To:

  • Preheat your oven to 350° F
  • Boil water in your kettle and unwrap your 3 teabags – once boiling, pour over the teabags and let steep for 5 minutes. After that, toss the tea bags (or make yourself and a friend some tea 😉 ) and let the tea cool.
  • In another bowl, whisk the flour, sugar, baking soda and salt
  • In a third bowl (this being the main bowl) mix the melted butter, honey, buttermilk and egg.
    BAKERHI NOTE: Make sure that the butter isn’t crazy hot before you put the egg in, just so you don’t accidentally cook your egg!
  • Slowly add the flour mixture – do this in segments (about 3-4 times)
  • Once that’s fully combined, add the cooled tea!
  • Fill your cupcake cups ¾ of the way full and bake for 18-20 minutes (18 was perfect for mine)
  • Once they’re cooled and you’ve frosted them (I used a small cookie scoop to frost mine, hence my ice creamy shape!), pretend it’s September and enjoy!!

I had a request from one of you guys to make something without chocolate – I hope this did the job! 😉 I’m always looking for requests, so if you’re craving something or want to challenge me, send me a message!

Have a chai-licious evening!
<3 Bakerhi

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