Bollywood Baby Spice Cupcakes With Cinnamon Fudge Frosting

Total Time
30mins
Prep 15 mins
Cook 15 mins

Yea... they are spicy chai cake, with fabulous cinnamon fudge frosting. Use a nice strong black tea, like Assam or Darjeeling. If you can get the spices whole, and grind yourself...sooo much better. If you decorate the tops with a teardrop shape, and add silver or gold dragees--it will look like a gorgeous forehead bindi.

Ingredients Nutrition

Directions

  1. .HEAT MILK WITH TEABAGS UNTIL STARTS TO BOIL--SET ASIDE AND STEEP FOR AT LEAST 15 MINUTES-1 HOUR(If you have vanilla beans on hand, you could use a 5" one, split and scraped and put in the milk--then omit the extract below).
  2. LINE 24 MUFFIN CUPS WITH LINERS.
  3. COMBINE ALL THE DRY INGREDIENTS IN A BOWL-WHISK.
  4. COMBINE MILK, OIL, VANILLA IN A BOWL--WHISK.
  5. CREAM BUTTER AND SUGARS UNTIL FLUFFY, 2-3 MINUTES.
  6. ADD EGGS ONE AT A TIME-SCRAPE DOWN YOUR BOWL.
  7. REDUCE SPEED, AND ALTERNATELY ADD FLOUR AND MILK MIXTURES--BEATING AND SCRAPING BETWEEN ADDITIONS.
  8. DON'T OVERBEAT--.
  9. FILL CUPS 2/3 FULL.
  10. BAKE 15-20 MINUTES.
  11. REMOVE FROM PANS AND COOL COMPLETELY.
  12. FROSTING:.
  13. MELT BUTTER AND CHOCOLATE OVER LOW HEAT, STIRRING.
  14. ADD COCOA POWDER. AND CINNAMON.
  15. PLACE MIXTURE IN MIXER AND BEAT--THEN ADD CONFECTIONERS SUGAR AND MILK ALTERNATINGLY.
  16. BEAT UNTIL FLUFFY.

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