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Categories:
flour baking powder baking soda cinnamon egg pumpkin puree sugar vegetable oil Tea powdered sugar unsalted butter
Viewed: 84 - Published at: 2 years agoIngredients
- FOR THE CUPCAKES:
- 7 Tablespoons Flour
- 1/2 teaspoons Baking Powder
- 1/8 teaspoons Baking Soda
- 1/4 teaspoons Salt
- 1/2 teaspoons Cinnamon
- 1/4 teaspoons Ground Ginger
- 1/4 teaspoons Freshly Grated Nutmeg
- 1 whole Large Egg
- 1/2 cups Pumpkin Puree
- 1/4 cups Brown Sugar
- 3 Tablespoons Granulated Sugar
- 3 Tablespoons Vegetable Oil
- FOR THE BUTTERCREAM:
- 1 whole Chai Tea Bag Plud 2 Tablespoons Boiling Water (or 2 Teaspoons Chai Tea Concentrate)
- 1-1/3 cup Powdered Sugar
- 4 Tablespoons Unsalted Butter, Softened
Method
- 1.Preheat the oven to 350F and line a muffin pan with 4 cupcake liners.
- 2.In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
- 3.In a medium bowl, whisk together the egg, pumpkin puree, brown sugar, sugar and vegetable oil. Add the wet mixture to the flour mixture and stir until combined. Don't overmix.
- 4.Divide batter between the cupcake liners and bake for 28-32 minutes, or until a toothpick inserted comes out clean.
- 5.While the cupcakes cool, pour the boiling water over the chai tea bag and let it steep for 10 minutes. Meanwhile, beat together the butter and powdered sugar until fluffy (about 3-4 minutes). When the tea is done steeping, squeeze the liquid out of the tea bag into the bowl and discard the bag. Add the brewed tea (or chai concentrate syrup) into the creamed mixture and mix well. Frost the cupcakes when they are completely cool and serve.
