@liittlemisschemist:

liittlemisschemist

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Region: MK

Monday 24 August 2020 14:24:36 GMT

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Pt.2 | My fall bakery menu 🍂 Recipe below 👇🏼 Ingredients: Chai Spice Mix * 2 tsp ground cinnamon * 1 tsp ground ginger * 1 tsp ground cardamom * ¾ tsp ground allspice Cupcakes * 2 chai tea bags * 120 ml whole milk * 210 g all purpose flour * 3 tsp chai spice mix * 1 tsp baking powder * ¼ tsp baking soda * ¼ tsp salt * 113 g unsalted butter, softened * 200 g granulated sugar * 3 large eggs, room temperature * 1½ tsp vanilla extract * 120 g sour cream or full fat Greek yogurt Buttercream * 250 g unsalted butter, softened * 480 g icing sugar, sifted * 1 ½ tsp chai spice mix * Small pinch of salt * 40 ml heavy cream * 1 ½ tsp vanilla extract Method 1. Warm milk until steaming, steep tea bags for 10 minutes, squeeze out excess, and cool. Preheat oven to 175°C and line a 12 hole muffin tin with cases. 2. Whisk flour, chai spice, baking powder, baking soda, and salt in a bowl. In another bowl, beat butter and sugar until light and fluffy, then beat in sour cream. Add eggs one at a time, mixing well after each, then stir in vanilla. 3. Mix in dry ingredients until just combined, then gently fold in cooled chai infused milk. 4. Divide batter between cases and bake for 18–22 minutes, until a skewer comes out clean. Cool completely. 5. For the buttercream, beat butter until pale and creamy. Add icing sugar, chai spice, and salt, then beat until smooth. Mix in vanilla and heavy cream, then whip until light and fluffy. 6. Pipe or spread buttercream over cooled cupcakes and decorate with a cinnamon stick on top. Optionally, dust lightly with ground cinnamon Enjoy! 🤎 #baking #cupcakes #chai #Recipe #fall

Pt.2 | My fall bakery menu 🍂 Recipe below 👇🏼 Ingredients: Chai Spice Mix * 2 tsp ground cinnamon * 1 tsp ground ginger * 1 tsp ground cardamom * ¾ tsp ground allspice Cupcakes * 2 chai tea bags * 120 ml whole milk * 210 g all purpose flour * 3 tsp chai spice mix * 1 tsp baking powder * ¼ tsp baking soda * ¼ tsp salt * 113 g unsalted butter, softened * 200 g granulated sugar * 3 large eggs, room temperature * 1½ tsp vanilla extract * 120 g sour cream or full fat Greek yogurt Buttercream * 250 g unsalted butter, softened * 480 g icing sugar, sifted * 1 ½ tsp chai spice mix * Small pinch of salt * 40 ml heavy cream * 1 ½ tsp vanilla extract Method 1. Warm milk until steaming, steep tea bags for 10 minutes, squeeze out excess, and cool. Preheat oven to 175°C and line a 12 hole muffin tin with cases. 2. Whisk flour, chai spice, baking powder, baking soda, and salt in a bowl. In another bowl, beat butter and sugar until light and fluffy, then beat in sour cream. Add eggs one at a time, mixing well after each, then stir in vanilla. 3. Mix in dry ingredients until just combined, then gently fold in cooled chai infused milk. 4. Divide batter between cases and bake for 18–22 minutes, until a skewer comes out clean. Cool completely. 5. For the buttercream, beat butter until pale and creamy. Add icing sugar, chai spice, and salt, then beat until smooth. Mix in vanilla and heavy cream, then whip until light and fluffy. 6. Pipe or spread buttercream over cooled cupcakes and decorate with a cinnamon stick on top. Optionally, dust lightly with ground cinnamon Enjoy! 🤎 #baking #cupcakes #chai #Recipe #fall

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