In honor of Cupcake Lovers Day, June 13th, we were inspired to try some chai flavored cupcakes!
A hot cup of chai is delicious with a cupcake. But what if the chai is IN the cupcake? The spices used in Masala chai are often used in baking. So a bit of chai is a great way to kick up the flavor in any baked goods.
This cupcake recipe includes sour cream, which makes them extra moist. We like our chai flavor pretty loud so we used 4 teaspoons of Tipu’s Chai Now Unsweetened Chai Tea but you can adjust that to your own taste. If you only have Tipu’s Chai Slow Brew on hand, you can simmer a Tablespoon in the milk for at least 3 minutes and strain it before adding the sour cream.
A little trivia about Cupcake Lovers Day:
- The first mention of a cupcake recipe goes as far back as 1796. Amelia Simms wrote a recipe in “American Cookery” which referenced, “a cake to be baked in small cups”.
- However, it wasn’t until 1828 that the actual word cupcake was used by Eliza Leslie in her cookbook “Seventy-five Receipts for Pastry, Cakes, and Sweetmeats”.