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Main Ingredients | Refined flour (maida), Butter |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 41-50 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Chai Cupcakes
- Refined flour (maida)
- 55 grams Butter
- 100 grams Castor sugar (caster sugar)
- 1 teaspoon Vanilla essence
- 1 Egg
- 1 teaspoon Baking powder
- Edible colourful sprinklers
- ¼ cup tea decoction
- Frosting
- 140 grams Icing sugar
- 50 grams Butter
- ¼ teaspoon Ginger
- ¼ teaspoon Cinnamon powder
- ¼ teaspoon Green cardamom powder
Method
- Preheat oven at 180º C. Arrange paper cupcake moulds on a baking tray. Cream together butter, castor sugar and vanilla essence in a bowl with an electric beater. Add egg and whisk.
- Sieve together flour and baking powder and whisk. Add tea concoction gradually and whisk well.
- Fill a piping bag with this mixture. Pipe it out into the paper cupcake moulds and tap.
- Place the baking tray in preheated oven and bake for 10-15 minutes. Remove from oven and cool.
- To prepare frosting, Put butter, ginger, cinnamon powder and cardamom powder in a bowl and whisk. Add icing sugar and whisk well.
- Fill another piping bag fitted with a star nozzle with the frosting mixture and pipe out rosettes cupcakes.
- Serve garnished with edible sprinklers.
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