So 3 weeks ago we held our last Large Group of the semester for my students at Rutgers. Now some of them (hey guys) read this so I figured I would treat them on this last get-together with a cupcake. But which to choose. Well, when you are leading a chapter that has grown to 80--I started looking at which cupcakes have a high yield. Enter the Mini Cupcake. These little cuties pack in that great taste in bite-size bunch. My students are a big fan of Bubble Tea so I thought the Chai Tea minicakes would be a nice fit.
This cupcake uses black tea or chai tea bags to flavor the milk that one adds to the batter. It smells so good as you make it. Then to boost the spice factor you add cinnamon and nutmeg and cloves to the flour mixture. As they baked they smelled a bit like plain dunkin donuts munchkins. It was nice.
These cakes are dense little nuggets and to top them off Martha suggests a sweetened condensed milk icing to complement the chai flavor and reflect the use of sweetened condensed milk in authentic traditional chai tea. It's a sweet liquidy frosting that requires you to dip the cupcake in and then it hardens. It's nice and all but the icing only asks for about 1/2 the can of Sweetened condensed milk which then leaves the question: What do you do with the rest of the can? (I came up with nothing).
The students loved them and were so happy to be able to sample part of the cupcake experience. The cakes get drier and denser as time goes on but that works well when having them for tea.
Last Bite: These are cute little cakes with a nice subtle savory flavor that could work for a classic tea time but I think I will more likely make this as a big cake, maybe a Bundt cake and use the frosting as a glaze.
hmmm...what to do with 1/2 the can?
ReplyDeletemake more cupcakes, of course! :)
see how helpful i am? ;)