chai minicupcakes

Chai Latte Cupcakes With Nutella Icing

This chai latte cupcake recipe is absolutely delicious! I know what you’re thinking, “I want one now!” It’s the same thing that I was thinking when I decided to make these. I’ve always been one to enjoy a yummy hot cup a chai tea during the Fall and Winter seasons, but let me tell you something…you can enjoy these all year long. The Chai spice isn’t overwhelming at all…they’re polite delicious across the palette and super moist! The Chai Latte Cupcakes definitely pair up well with a Nutella Fudge Cream Cheese icing. Enjoy my recipe, and tell me what you think!

I was completely inspired to make these mini cupcakes from the wonderful people of Belgoods! They gave me a chance to do a product review for silicone mini muffin tray.

chai latte Sponsored

 

I really enjoyed using this. First, it’s in one of my top favorite colors: orange! Second, I’ve always wanted to bake using silicon bakeware to see if it baked differently or not. I was happy to find out that I think I like baking using silicon bakeware than I do conventional metal pans. The biggest lesson I learned is, whether your bakeware is made of silicon or not, you still have to use a non-stick spray for product to be released from the tray. It will still stick to the sides and bottom if you don’t use a spray release of some form. Besides that, I was super happy with the outcome!

You can find Belgoods on their different Social Media Channels:
Facebook     Twitter     Pinterest     Youtube     Google+

Chai Latte Mini Cupcakes

Preparation 12 mins Cook Time 15 mins Total Time 0:27
Serves 24     adjust servings

Ingredients

  • 1 Cup of Sugar
  • 1 Teaspoon of Vanilla Extract
  • 1/2 Cup of Butter Flavored Crisco
  • 2 Tablespoons of Vegetable Oil
  • 1 Large Egg
  • 1 Teaspoon of Salt
  • 2 Teaspoons of Baking Powder
  • 2 Cups of All Purpose Flour
  • 1 Cup of Milk
  • 2 Chai Flavored Tea Bags

Instructions

  1. Preheat oven at 350
  2. Place Chai tea bags in milk, and place in microwave for 45 seconds. This is just enough to warm up the milk, and to start infusing the spices from the tea. Remove tea bags before adding milk to mixture.
  3. In a large bowl, cream together sugar, crisco, oil, and vanilla extract.
  4. Once mixture is creamy and fluffy, add in your large egg until well mixed.
  5. Add in salt and baking powder.
  6. Slowly add in flour and milk. Alternate by adding a little bit of both in the bowl.
  7. Light coat mini silicon muffin tray with vegetable spray.
  8. Fill each muffin spot until it is 90% full. Leave just a little bit of room.
  9. Place in oven for 15 minutes or use toothpick method. If toothpick comes out clean, then it's done.

by

 

I hope you enjoyed this recipe and my experience with this product. Now, go visit their site and start baking! You won’t be disappointed that you did.

**I was given this product to review and give my 100% honest opinion. I was not financially compensated. All opinions are of my own accord**

Get My FREE Instant Pot Recipes eBook!
Enter your email address and click on the Get Instant Access button.
We respect your privacy
Previous articleNutella Fudge Cream Cheese Icing
Next articleNutella Cupcakes Recipe
II love creating fun, easy, and delicious recipes for everyone in the family to enjoy and make. With my family of 9 (11 if you count my two pups!), I have to make meals for all different tastes and in a short amount of time. When I'm not busy cooking, I'm taking care of my special needs sister, Angela..which you can read all about our journey!

LEAVE A REPLY

Please enter your comment!
Please enter your name here