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Ginger Chai Cupcakes
- 1 c. cake flour
- 1/2 c. whole wheat flour
- 1 Tbsp. ground ginger
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 c. candied ginger finely chopped
- 3/4 c. granulated sugar
- 1/2 c. butter at room temperature
- 3 eggs
- 1/4 tsp. ground cardamom seeds
- 3/4 c. milk
- 3 bags Equal Exchange Organic Ginger Tea
Chai Cream Filling:
- 1.5 Tbsp. milk
- 1 bag Equal Exchange Organic Rooibos Chai
- 2 oz. mascarpone cheese
- 1/8 tsp. ground cardamom seeds
- 1/8 tsp. ground ginger
- 1/8 tsp. cinnamon
- 1/8 tsp. freshly grated nutmeg
- 1/2 pinch ground black pepper
- 1/4 tsp. spiced bourbon optional
- 1/4 c. powdered sugar
- 3/4 tsp. arrowroot powder
- 12 oz. mascarpone cheese
- 4 oz. cream cheese
- 1 1/2 c. powdered sugar
- 1 tsp. vanilla extract
- 1/2 tsp. ground ginger
- 1 pinch salt
- 1/4 c. heavy cream
Preheat oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
Take the milk and microwave for 1 minutes 30 seconds, or bring to a simmer in a saucepan, then add the ginger tea bags and steep for at least 5-10 minutes. Whisk together the flour, ground ginger, baking powder, and salt in a medium bowl. Toss in the chopped candied ginger and use your fingers to separate the pieces stuck together and coat with flour so that you don’t get huge clumps of ginger.
In a large bowl, cream the sugar and butter with an electric beater or use a stand mixer with a paddle attachment. Beat in one egg at a time making sure to combine it well with the butter and sugar before adding the next egg. Add the cardamom and beat for a few more seconds. Beat in a third of the flour followed by half of the milk tea. Then beat in another third of the flour, the last half of the milk and finally add the last of the flour. Beat until well combined. Using a 1/4 cup measure as a scoop, pour 1 scoop full into each section of the lined muffin pan. Bake for 25 to 30 minutes until the cake is golden brown and a toothpick inserted into the center comes out clean.
Let cool completely on a rack before adding the filling and frosting.
Heat the milk in the microwave for 20 seconds or bring to a simmer in a small saucepan on the stove. Add in the tea leaves and steep for 5 minutes. Strain. In a small bowl, beat together the mascarpone with the spices using an electric beater. Add the milk tea to the cheese and beat well. Add the bourbon and beat well. Beat in the powdered sugar and arrowroot powder. (The cream will be very loose.)
Take a cooled cupcake, poke a small hole in the center, and pipe in the filling either using a pastry bag or a teaspoon.
In a medium bowl, beat together both cheeses with an electric beater. Add in the vanilla, ginger and salt.
Add the powdered sugar 1/2 cup at a time and beat until all the powdered sugar is mixed in and the frosting is smooth. In a separate bowl, whip the heavy cream until stiff. Fold them into the mascarpone frosting mixture until completely blended together.
Frost the cupcakes and refrigerate until ready to serve. Enjoy!
Recipe adapted from Idiaphile