I quite like Chai and I was interested to play around with the tea in something other than a liquid. I had a bit of a play around and adapted some recipes that I found online to make my very own Chai Tea and Fudge muffins. The thought didn't initially come from the Chai - I had bought some mini fudge chunks and wanted to find a way to incorporate them into a bake. I thought that this was the perfect time to experiment with Chai Tea and together, I think they taste quite nice.
As a disclaimer, if you don't like fudge, this recipe can be done without it. The fudge chunks are used in the decoration process.
Preparation time: 15-20 minutes
Baking time: 18-20 minutes
Bakes: 9-12 muffins
Fudge is an option
Chai can be replaced with any kind of tea that you please
Muffin Ingredients:
- 3 Chai tea bags
- 120ml milk
- 140g caster sugar
- 120g plain flour
- 1 1/2tsp baking powder
- 40g butter
- 1 egg
- A pinch of salt
Method:
- Preheat the oven to 190 Celcius (gas mark 5) and line a muffin tin with 12 muffin cases
- Put the Chai tea bags and milk in a saucepan overheat
- Mix the butter, sugar, flour, baking powder and salt until it becomes that of a breadcrumb consistency
- Whisk the egg separately by hand
- Take the tea off the heat and remove the tea bags, squeeze out any excess liquid and put them aside for later
- Add the milk mixture to the egg and mix lightly
- Pour the tea mixture into the dry ingredients and mix until smooth and thick
- When ready, spoon the mixture into the cake cases until half full
- Bake for 18-20 minutes (tip: the top of the cakes should bounce back if they are properly cooked)
- Leave to cool
- Make a start on the buttercream (see below)
Buttercream Ingredients:
- 25ml milk
- 3 already used Chai tea bags
- 250g icing sugar
- 80g butter
- Fudge pieces for decoration
Method:
- Put the tea bags into a bowl with the milk and leave to infuse for about 10-20 minutes
- Mix the icing sugar and butter until combined
- Squeeze out as much milk out of the tea bags as possible and pour the tea-infused milk into the butter and icing sugar. Take your time doing this to ensure that you meet the right buttercream consistency
- For added flavour, tear open a tea bag and sprinkle a generous amount of the spices into the buttercream - keep mixing and tasting as you add so that you can find your desired taste
- Ice the cool cakes with the buttercream and add a sprinkle of fudge pieces onto the top
I absolutely love these muffins, they've got a sweet by an aromatic taste that I can safely say, feels like Autumn in a cake. I've tried these on a few people and I'm yet to find someone who doesn't like them. They're lovely with or without buttercream and fudge - simple or complex, your taste buds will trick you into thinking that you're all cosied up for Autumn/Winter, even if it's the height of summer!
Let me know if you try the recipe, I'd love to hear your thoughts!
Until next time...
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