I’m back with another mind-blowing fusion recipe 😉 Any guesses?
Kashmiri Chai Cupcakes!
Say whaaaaaat?! That’s right, you read that right the first time. Kashmiri Chai Cupcakes!
Ever since I ventured into the world of Ras Malai Cupcakes, my creative juices have been flowing and I’ve been brainstorming more mouth-watering fusion creations. Stay tuned into this place for some amazing things to come 😉
The cupcake base starts with a boxed cake mix that is infused with green tea. It is then topped by an almond flavored buttercream (adapted from my Whipped Vanilla Buttercream recipe), dyed pink in honor of its namesake. And of course, since Kashmiri Chai is incomplete without a scattering of crushed almonds and pistachios, these cupcakes are completed with a sprinkling of either (or both) nut.
Kashmiri Chai Cupcakes
- 1 box white cake mix (enough to produce 24 cupcakes)
- 3 bags green tea
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 1 ½ cups unsalted butter, at room temperature
- 3 cups powdered sugar
- Pinch salt
- 2 tablespoons heavy whipping cream
- 1 teaspoon almond extract (or extract equivalent)
- 1 teaspoon vanilla extract
- A few drops pink food color (optional)
- Crushed or sliced almonds and/or pistachios
We will be substituting the water that is listed as one of the ingredients in the boxed cake mix with the same amount of milk.
Scald the milk by warming in a saucepan, over medium heat, until bubbles form along the edge of the pan. Remove from heat, add tea bags, cover, and steep for 10 minutes. Remove tea bags and squeeze out any remaining liquid. Cool to room temperature.
Whisk together cake mix, cinnamon, and cardamom in a large mixing bowl. Add infused milk and remaining ingredients listed on the boxed mix. Prepare cupcakes according to box instructions. Cool completely and set aside.
In a large bowl, whip butter on medium-high speed, using a whisk attachment, until smooth, about 1 minute. Add the powdered sugar and salt, and whip on low speed until completely incorporated. Increase speed to medium-high and beat until smooth, about 2 minutes.
Add heavy whipping cream, almond extract, vanilla extract, and food color (if using). Whip on low speed until incorporated. Increase speed to high and whip until light and fluffy, about 5 minutes.
Pipe or frost cupcakes as desired. Garnish with almonds and/or pistachios.
Cupcake base adapted from Rehana DuJour.