![]() Use the other half for the cupcake batter. Take half of the mixture and combine it with the sugar and set aside. ![]() Chai spice: mix together the cinnamon, nutmeg, cardamom, cloves, and ginger together. 4oz cream cheese - 2 cups powdered sugar - 2 tsp vanilla extract - 1/2 tsp ground cinnamon - 1 tsp espresso powder - 1 tsp left over chai spice Directions: 1. □pumpkin chai latte cupcakes w/ espresso cream cheese frosting□ *makes ~15 cupcakes Ingredients for the chai spice: - 2 tsp ground cinnamon - 1/2 tsp ground nutmeg - 1/2 tsp ground cloves - 1 tsp ground cardamom - 1/4 tsp ground ginger - 1/2 tsp pumpkin pie spice - 1/3 cup granulated sugar Ingredients for the cupcakes: - 1 1/2 cups cake flour (if you don’t have cake flour substitute all purpose flour and for each cup take our 2 tbsp and replace it with cornstarch!) - 1 can pumpkin puree (15oz) - 1/2 cup melted unsalted butter or vegetable oil - 1/2 cup brown sugar - 1/4 cup granulated sugar - 2 tsp vanilla extract - 2 eggs - 1/2 cup milk - 1 1/4 baking powder - 1/2 tsp baking soda - 1/2 tsp salt Ingredients for the frosting - 1/2 cup unsalted butter, at room temp. Store in the fridge! #chaispice #chai #chaicupcakes #cupcakes #fallbaking #baking #spice #recipe #fallvibes #pumpkinchai #pumpkinspice #creamcheesefrosting #pumpkinchailatte Frost each cupcake and sprinkle on remaining chai spice+sugar mixture. Add in the powdered sugar, vanilla, cinnamon, espresso powder, and about 1 tsp of the remaining chai spice+sugar mixture and mix on high for 4min fluffy. Frosting: using a hand/stand mixer, beat the butter and cream cheese for 3min on med-high speed. Dip cupcakes into the sugar/chai spice mixture that was set aside. Line cupcake tin with liners and fill them 3/4 of the way up with batter. Add in the cake flour, baking powder, baking soda, salt, half of the chai spice mixture (the half without sugar), and milk. Using a hand mixer/stand mixer, cream together the melted butter (or oil), both sugars, eggs, pumpkin puree, and vanilla until combined. #starbucks #brownsugaroatmilkshakenespresso #shakenespresso #cupcakes #baking #recipe #bakingrecipe #coffee #frosting #fallbaking ![]() Pipe the frosting into the center of each cupcake and then continue frosting the top. Add in the powdered sugar, instant espresso, heavy whipping cream, and vanilla extract and mix on high until light and fluffy. Make the frosting: use a hand mixer or stand mixer to beat the butter for 3min. Pour about 2 tsp of the mixture into the center of each cupcake. Make the instant espresso mixture by combining the espresso powder with the hot water. ![]() Once cooled, use a piping tip to take out the center of each cupcake. Place in the oven for 22-24min or until a toothpick inserted in the center comes out clean. Pour batter 3/4 of the way up into each liner. Add in the flour, baking powder, cinnamon, and salt and mix until smooth. For the cupcake: in a large bowl, mix together the melted butter, eggs, milk, sugar, and vanilla extract. ☕️brown sugar oat milk shaken espresso cupcakes☕️ *makes 12 cupcakes Ingredients for the cupcakes: - 2 cups cake flour - 1 3/4 tsp baking powder - 2/3 cup brown sugar (add 1 cup if you prefer a sweeter taste) - 2 eggs - 1/2 cup melted butter (unsalted) - 2 tsp vanilla extract - 1/4 tsp ground cinnamon - 1/2 cup oat milk - Pinch of salt Ingredients for the filling: - 2 tsp instant espresso powder - 4 Tbsp hot water Ingredients for the frosting: - 3/4 cup unsalted butter at room temp - 1 Tbsp vanilla extract - 1 Tbsp instant espresso powder - 3 1/2 cups powdered sugar - 1 Tbsp heaving whipping cream or milk Directions: 1.
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