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October 22, 2011

Chai Tea Pumpkin Cupcakes!!!


Chai Tea Pumpkin Cupcakes!!!

(THE BEST CUPCAKES I HAVE EVER EVER EVER MADE...BY FAR!!!)

I am the BIGGEST fan of fall and with fall comes 'spice cake' flavors!  I was hosting a team dinner for my daughter's Cheerleading Squad with another mom and needed to come up with a dessert!  I wanted a recipe that was SUPER easy and Halloween/Pumpkin themed for fun!  This is my story.....

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Remember:  I needed super easy so I pass this one on down to you :)

Ingredients:  (DO NOT FOLLOW CAKE MIX BOX DIRECTIONS)
1 box of yellow cake mix  (I said easy...we are just adding extra and different ingredients than they call for)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
2/3 cup Chai Tea Concentrate
2/3 cup Vegetable Oil
3 eggs

Decorating:
1 16 oz can of Cream Cheese Frosting
Fresh Mint leaves
12 Large (in thickness) pretzels
Red Food Coloring
Yellow Food Coloring



I started with this....no joke....and wanted to change it up a bit for the fall flavors. 

Preheat your oven to the temperature on YOUR yellow cake mix box.

** Brands are not important to me...these were just on sale**




 Here is how I bought the Chai Tea Concentrate....

NOTE:  We live in Oregon...Hee Hee!  But you could use any concentrate available in your local grocery store.














I add all my dry ingredients together and whisk with a metal spoon.  Then I add my wet ingredients and continue whisking until mixed thoroughly.  



I bought white baking cups so I wouldn't have to worry about the colors matching and I could use them again for ANY occasion!










I know they say to use an ice cream scoop for your batter to make all the cupcakes the same size...but my ice cream scoop isn't that kind of scoop with the slider thing in it.  So I just use a spoon and TRY my hardest to make it even in each cup...but it's always a little varied :)  Bake them for as long as YOUR yellow cake mix box says to for cupcakes (HINT:  I always use the lowest time they say to keep them moist - for instance - if it says 19-23 min...I only cook 19 minutes and take them out) 



**Here's what they look like when they come out of the oven**

Take them out of the cupcake tin and cool them COMPLETELY!










Empty your can of Cream Cheese frosting into a mixing bowl.  Start by adding 1 teaspoon of red food coloring and 1 teaspoon of yellow food coloring.  










If it's too peachy?  Add more red.  If it's too red....and more yellow.  Mix thoroughly.











Now frost your hearts out!  I used a wooden toothpick to make the pumpkin (veins) as I went. 





Next - cut the ends of each side of your pretzels so you can use them as stems.









They should be about a half inch in length once you cut them.....













And then....grab your mint leaves.  I used the smaller or medium sized ones  proportionate to the cupcake :)

**I put the stem under the pretzel as I was creating them.







You will end up with a CHAI TEA PUMPKIN CUPCAKE...LIKE THIS!!!



AND A PLATTER.....WILL LOOK LIKE THIS!!!!




THANK YOU FOR STOPPING BY MY BLOG AND I HOPE YOU ENJOY!  I would love to hear YOUR comments and all about YOUR cooking adventures :) 


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