• PRATEEK MENGHANI

MASALA CHAI CUPCAKES

MASALA CHAI CUPCAKES WITH CARAMEL FROSTING AND GRILLED PEACHES



INGREDIENTS for Cupcakes:

240gm all-purpose flour

400gm of sweetened condensed milk

150gm of softened butter

1 tsp of baking soda

2 tsp of baking powder

1/2 cup of black tea (unsweetened)

1 tablespoon approx of chai masala (6 cardamom pods, 2 cloves, 1/2 cinnamon stick ground to a fine powder)

For Caramel Frosting:

80gm of dulce de leche

50gm of butter

A pinch of salt

For Grilled Peaches:

Peaches

2-3 tbsp of dark brown sugar

2-3 tbsp of butter

For Assembly:

Cooled cupcakes

Frosting make sure it is soft before you start piping, not just out of the refrigerator)

Whipped cream

Grilled peaches


METHOD:


  1. Sift the flour, baking powder and baking soda and keep aside.

  2. Add the condensed milk. butter, chai masala and black tea in a bowl and mix well.

  3. Add the dry ingredients to the wet mixture in two batches and fold in gently.

  4. Scoop into the prepared cupcake liners and bake for 20-25 minutes or until a toothpick inserted comes out clean.

  5. Remove the cupcakes from the tins. Let them cool completely.

  6. For the frosting beat the butter for 2-3 minutes and then add the dulce de leche. Whip for another four minutes and transfer to a piping bag.

  7. Whip the cream and transfer to a piping bag.

  8. To grill the peaches, slice the peaches and apply the mixture of butter and sugar. Grill the peaches for a couple of minutes or until soft.

  9. To assemble pipe the lines of dulce de leche and arrange your cupcake. Pipe the caramel frosting top with grilled peaches and add a quenelle of whipped cream on the side with peaches.