Tuesday, October 19, 2010

Chai Latte Cupcakes

Chai Latte Cupcakes

1 box French vanilla cake mix
1 1/2 cups water
1/3 cup vegetable oil
3 eggs
1 package (1.1 oz) instant chai tea latte mix (or 3 TBS from larger container)

1. Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (approx. 2/3 full).

3. Bake 18 to 23 minutes (10 to 12 minutes for minis) or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

4. Spread or pipe frosting mixture on cupcakes. Sprinkle with cinnamon. Store loosely covered at room temperature.

Makes 24 regular-sized cupcakes

White Chocolate Buttercream Frosting
1 bag of white chocolate chips
1 cup solid white vegetable shortening (Crisco)
1 teaspoon flavoring (I used Wilton Clear Vanilla...you can use regular vanilla, just remember it'll make it off-white in color)
2 tablespoons water
1 lb. pure cane confectioners' sugar (approx. 4 cups)
1 tablespoon Wilton Meringue Powder (You can find this easily at Michael's craft stores)

Melt the white chips in a microwave safe bowl in 15 second increments. Remember to stir the chips between each heating, you likely will need to heat it slightly less than you think (keep stirring!). Once melted completely, let cool for about 5 minutes.

In a separate bowl, cream shortening, flavoring and water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy.

Add melted chocolate to the buttercream, blend completely, use immediately.

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