Sweet Testing: Almond Green Tea Cupcakes

I have come to realize something about myself. I love almond flavoring! I only came to this realization recently, after eating these green tea and almond cupcakes from Baked, but, from now on, I am all about eating anything flavored with almond! Actually, this new found epiphany is not really surprising, given the fact that I eat almonds every day, but as much as I love real live almonds, I don’t know if they can take credit for the yumminess of these cupcakes. I think it’s the more intense almond extract that does the trick. Whatever it is, I think these may be the best cupcakes I’ve ever made! They were definitely a nice change over more traditional chocolate/vanilla cupcakes. Oh, and the green tea taste is very subtle, so if you’re not a tea lover, I wouldn’t let that stop you from trying these! So good!

You can find the complete recipe after the jump.

Chai Cupcakes with Cinnamon-Honey Frosting

OMG! These are the best cupcakes ever! (Sorry, I had to write that for BH.) Seriously, though. I loved these cupcakes and I don't always love things that I make. I'm a huge fan of warm flavors like pumpkin, ginger, cinnamon, so it's not really surprising that I liked these. Most people would categorize chai and cinnamon as autumn/winter flavors, but I like eating them all year round! If you do to, definitely put these cupcakes on your baking list!

For recipe,

Chai Cupcakes with Cinnamon-Honey Swiss Meringue Buttercream:

Yields: an 8-inch triple-layer cake (serves 12 - 16) OR use cupcake pans instead

Original recipe from Sky High: Irresistible Triple-Layer Cakes via Une-Deux-Senses


For the cupcakes:

1 1/3 cup milk
6 chai tea bags (I used Good Earth Tea, Sweet & Spicy - Erin)
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 frosting:

2 egg whites
1/4 cup sugar
1 1/2 sticks of butter (12 tbsn.), room temperature
6 tbsn. honey
1/4 tsp. cinnamon


1. Preheat to 350 F. Line with cupcake liners, set aside.

2. 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.

3. In a medium bowl, combine the eggs, yolks, vanilla and 1/3 cup of the chai milk.

4. 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.

5. Mix on medium low speed until light and fluffy.

6. Next, add the egg mixture in three additions, making sure to scrape the bowl well after each.

7. 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.

8. For the frosting, add the egg whites and sugar into the bowl of a stand mixer. Place over a pot of simmering water and whisk until egg whites are warm and sugar is melted.

9. Place the bowl back into the machine and beat until soft peaks form.

10. Add the butter, one tablespoon at a time until well incorporated. Let mix on medium-high for another 6 - 8 minutes until smooth and creamy.

11. Add the honey and cinnamon until well combined. Frost and enjoy!

Gift Guide: Sugar, Cream, Tea, & Coffee

Vintage Syralite creamer or small pitcher ($12)

Early Bird Sugar & Creamer ($14/each) at Anthropologie

Vintage Pixieware Sugar & Creamer, available on Ebay

notNeutral - Ribbon Set ($64)



Black Birds Tea Set ($77) by Bailey Doesn't Bark