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Chai Spice Cake/Cupcakes

I love Chai and played around with the WASC recipe to get this Chai version that tastes yummy with a Cinnamon BC. This recipe will make about 3 doz. cupcakes or 2-8"/9" layers or a 9x13 and a thinner 11x10.

Ingredients

  • 1 box Dh Classic White (I only use DH) 1 cup AP flour 1/2 cup sugar 3/4 tsp. white popcorn salt 1 tsp. baking powder 1 1/2 cup boiling water with 3 Chai teabags steeping (cool and use 1 1/3 cup tea) 2 TBS. canola oil 4 eggs whites 1 cup sour cream 2 tsp. vanilla

Instructions

Sift dry ingredients together. Combine wet ingredients in mixer bowl. Add dry and mix until just combined, up the speed from stir to number 1 and mix for 2 minutes. Put batter into your tins and bake at 325 degrees for the appropiate times. Cupcakes - about 20-23 minutes. 8" or 9" usually take about 45 minutes as does a 9x13. Cool and ice with Cinnamon BC.

Comments (16)

This is a repeat of my previous submission. I will try to get it deleted.
Do you have a recipe for your cinnamon BC? or do you just add it to taste?
Jazzv, The BC recipe is on my other submission.
I see that you have 2 posted recipes. They are somewhat different can you tell me which one you use, or which is better? I would really like to try these out.
This recipe is missing the spices: 1 tsp. each of ground ginger, cinnamon and cloves plus 1 and 1/2 teaspoon of ground cardamon, sifted together with the other dry ingredients. You can use 1 or 2 tsp. vanilla according to your preference.
HI, dumb question, but what is AP flour? Thanks
AP Flour = All Purpose Flour ;-)
What brand Chai Tea are u using and where are you finding it?
Ii use whatever I can find! Of course, the more expensive brands tend to have the best flavor!
I just recently made some Chai tea Latte cupcakes, and the people loved them. I did it for a party for something different, and it was a big hit. Now they are ordering them weekly.
I made this and paired it with cinnamon buttercream frosting, and people are RAVING about them. Awesome recipe, baked very well. Definitely a keeper!!
I just made this with pumpkin buttercream and it was a HUGE hit!! So delicious. Thanks! :o)
This was a very good cake! The next time I make it, it will be with only one tsp of cardamom, though. It is fantastic with the cinnamon buttercream!!
Can this recipe be doubled?
Yes, this can be doubled!
Thank you for an interesting recipe! I think the combination of flavors is more for an "adult taste" and I will try using a non-spicy "bland" butter cream with it next time.
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