Chai Cupcakes with Cinnamon-Honey Buttercream

Chai Cupcakes with Cinnamon-Honey Swiss Meringue Buttercream:

Yields: an 8-inch triple-layer cake (serves 12 - 16) OR 

Original recipe from Sky High: Irresistible Triple-Layer Cakes

Printable Recipe

For the cupcakes:

1 1/3 cup milk

6 chai tea bags

4 whole eggs

2 egg yolk

2 tsp. vanilla extract

2 3/4 cup cake flour

2 cup sugar

4 1/2 tsp. baking powder

3/4 tsp. cinnamon

1/2 tsp. cardamom

1/2 tsp. salt

8 oz. (2 sticks) unsalted butter, room temperature

For the swiss meringue buttercream:

2 egg whites

1/4 cup sugar

1 1/2 sticks of butter (12 tbsn.), room temperature

6 tbsn. honey

1/4 tsp. cinnamon

Preheat to 350 F. Line with cupcake liners, set aside. In saucepan, bring the milk to a simmer over medium heat. Add the tea bags. Remove from the heat and allow to steep for 5 minutes. Remove the bags and squeeze out the remaining milk. Let the milk cool completely. In a medium bowl, combine the eggs, yolks, vanilla and 1/3 cup of the chai milk. In the bowl of a mixer sift together the flour, sugar, baking powder, cinnamon, cardamom, and salt. Beat on low for about 30 seconds, then add the butter and remaining chai milk. Mix on medium low speed until light and fluffy. Next, add the egg mixture in three additions, making sure to scrape the bowl well after each. Divide the batter among the cupcake tins, about 2/3 full, and bake for 15 - 20 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool completely. For the frosting, place all ingredients into a stand mixer or food processor and incorporate well until smooth, making sure to scrape the sides of the bowl.