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. Â 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.
Enjoy!
Kashmiri Chai Cupcakes
Ingredients
- 1 box white cake mix (enough to produce 24 cupcakes)
- Milk
- 3 bags green tea
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
Frosting
- 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)
Topping/Garnish
- Crushed or sliced almonds and/or pistachios
Instructions
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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.
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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.
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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.
Prepare Frosting
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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.
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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.
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Pipe or frost cupcakes as desired. Garnish with almonds and/or pistachios.
Cupcake base adapted from Rehana DuJour.
Omg these sound heavenly! Definitely need to try this recipe.
Love,
Chili to Choc
I am not a chai fan but your gorgeous cupcakes are tempting me
for the frosting, do you whip it with a paddle attachment or a whisk attachment?
I’m so sorry for not clarifying! You definitely want to use a whisk attachment, because it will aerate the buttercream and give you a really light and fluffy frosting.
Hope you enjoy it!
thank you! what brand green tea do you use?
So for these, I just use regular green tea, not kashmiri green tea leaves. Any brand would work, and I’ve used Bigelow brand.
Can I use Kashmiri tea bags instead of green tea? If I do the What should I take out from the ingredients? Like cinnamon and cardimon.
Yes, you absolutely can. Take a look at the ingredients and see what spices are included. If it contains cinnamon and cardamom, then you can leave those out from the recipe.
For the milk, is there a particular kind we have to use? or can we use oat milk?
I typically use regularly dairy milk, but oat milk is a fantastic alternative.
As the other recipes I tried, just made this one and loved it. It was easy too! There were some alterations I made which was to use 4 eggs instead of 3. Also, replaced the oil with melted butter. Then baked it in a bundt cake pan instead of cupcakes. Followed everything else to the T. Thank you again for posting amazing fusion desserts. I love making these desserts and sharing it with family and friends. Thank you Henna for all the hardwork you put into crafting and posting these recipes to your blog.
I love the changes you made! I’m sure that the additional egg added extra structure to the bundt cake as well.
Thank you so much for trying my recipes and sharing your experience!!
Salam! Can you tell me how long can these be stored in the refrigerator? I am hoping we can store these for a week (hopefully) !!
Wsalam! One week might be pushing it, but I think 3 to 4 days should be alright!
Recently tried out this recipe and absolutely loved it! It was so quick and easy to throw together because of the base being from a boxed cake mix, and the ingredient swaps made the cupcake turn out SO soft. Easy, delicious recipe that will surely wow your guests, I plan on using similar ingredient swaps for boxed cakes in the future!
Thank you!