A few folks have asked me for my new pumpkin cupcake/chai frosting recipe, so I thought I'd post it for anyone who wants to give it a whirl! The cupcakes turned out very well….the frosting was a little too soupy, so I'd recommend reducing the liquid amounts a bit, but it still worked as I have it written currently; it's just more of a glaze than a thick frosting.
Cupcakes (makes 8):
Mix 1 cup flour, 2/3 cup sugar, 1 1/2 tsp cinnamon, 1 tsp nutmeg, 1/2 tsp baking powder, 1/8 tsp baking soda in a large mixing bowl.
In a separate bowl, mix 8 oz. pumpkin (i.e. half of a small pumpkin pie can), 2 eggs, 1/4 cup oil.
Combine; bake at 375 for about 20 minutes.
Frosting:
Combine 4 oz. cream cheese, 1/4 stick of butter, 3/4 cup powdered sugar, 1/16 cup of milk, and 1/4 cup chai solution* in a large bowl.
*Chai - steep chai tea in a minimal amount of very hot water until the water is lukewarm for maximum flair.
Mix (handheld or stand mixer works better than doing it by hand).
After cupcakes have cooled a little, but are still warm, glaze on (those little rubbery brushes work well).
Enjoy!
Cupcakes (makes 8):
Mix 1 cup flour, 2/3 cup sugar, 1 1/2 tsp cinnamon, 1 tsp nutmeg, 1/2 tsp baking powder, 1/8 tsp baking soda in a large mixing bowl.
In a separate bowl, mix 8 oz. pumpkin (i.e. half of a small pumpkin pie can), 2 eggs, 1/4 cup oil.
Combine; bake at 375 for about 20 minutes.
Frosting:
Combine 4 oz. cream cheese, 1/4 stick of butter, 3/4 cup powdered sugar, 1/16 cup of milk, and 1/4 cup chai solution* in a large bowl.
*Chai - steep chai tea in a minimal amount of very hot water until the water is lukewarm for maximum flair.
Mix (handheld or stand mixer works better than doing it by hand).
After cupcakes have cooled a little, but are still warm, glaze on (those little rubbery brushes work well).
Enjoy!
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