For the Chai:
1 Cup Milk (Of Your Choice)
1/4 Tsp Of Spicewalla Chai Masala
For the Chai Cupcakes:
2 Cups All-Purpose Flour
1 1⁄2 Tsp Baking Powder
1 1⁄2 Tsp Salt
1⁄2 Tsp Spicewalla Ground Cardamom
1⁄2 Cup Room-Temperature Butter
1 1⁄4 Cups Granulated White Sugar
2 Large Eggs (Or Bananas)
1 Tsp Pure Vanilla Extract
1/4 Cup Milk
For The Chai Glaze:
1 Cup Powdered Sugar
1 Ziploc-Type Bag
1-2 Tbs Reserved Pre-Brewed Chai
For The Orange Chai Cream Soda:
12 Packs Stevia (Or 1⁄4 Cup Of Sugar)
1 Liter Sparkling Mineral Water
2 Tbs Reserved Pre-Brewed Chai
1 Tsp Vanilla Extract
Preparation for the chai:
Warm the milk in a small saucepot over medium low heat until it just comes to a simmer.
Add 1/4 tsp of Chai Masala blend and stir until fully incorporated. You can also microwave the milk for about 2 minutes until it is steaming and hot, then stir in the chai blend. Let cool to room temperature. Set aside.
For the chai cupcakes:
Pre-heat your oven to 350*F and have kids line your muffin tin with paper liners.
In a medium bowl, have kids whisk together all purpose flour, baking powder, salt and ground cardamom.
In a large bowl, cream together butter and sugar until fluffy and light using a hand mixer or stand up mixer on medium high speed. Beat in eggs (or bananas) one at a time on low speed, followed by vanilla extract.
Add milk, followed by one cup of pre-made chai (reserve 3 to 4 tsp for the glaze and cream soda).
Zest the peel from the orange into the batter and then squeeze the juice into the batter, making sure not to get seeds in the batter.
Mix together until all ingredients are just combined and no streaks of flour remain.
Fill the pre-lined muffin tin with the batter about 3⁄4 full.
Bake in pre-heated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let your cupcakes cool completely.
For the chai glaze:
Measure powdered sugar and 1-2 Tbs of the reserved chai into a Ziploc bag and smoosh all around until a glaze forms.
Snip the corner of the bag to glaze the cooled cupcakes.
For the orange chai cream soda:
While the cupcakes bake and cool, have kids chop up one orange (rind and all) into very small pieces and add to your largest pitcher.
Add stevia (or sugar), ice, sparkling mineral water, 2 Tbs of brewed chai, and vanilla extract.
Stir and serve with cupcakes!
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