Vanilla with Tri-Colored Currants
Makes 12 cupcakes
Vanilla Cupcakes
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
6 TBSP unsalted butter, room temperature
1 large egg + 1 large egg white, at room temperature
1 tsp vanilla extract
1/2 cup whole milk
Cream Cheese Frosting (see recipe below)
Tri-colored currants
Preheat oven to 350 degrees and line a standard 12-cup muffin pan with paper or foil liners.
In a bowl, whisk together the flour, baking powder, and salt. In a large bowl, using an electric mixer on medium-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes. Add the egg and egg white one at a time, beating well on low speed after each addition, then beat in the vanilla. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined. Scrape down the sides of the bowl as needed. Beat on medium high speed just until no traces of flour remain, about 30 seconds. Do not overbeat.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake 15-18 minutes, until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan on a wire rack for 5 minutes. Transfer the cakes to the wire rack and let cool completely, about 1 hour.
Cream Cheese Frosting
12oz cream cheese, at room temperature
6 TBSP unsalted butter, at room temperature
1/2 tsp vanilla
1 cup confectioner's sugar, sifted
In a bowl, with an electric mixer on medium-high speed, beat the cream cheese, butter, and vanilla together until light and fluffy. Gradually beat in the sugar and mix until thoroughly combined.
Use immediately, or if the consistency is too soft, refrigerate until the frosting is spreadable, about 15 minutes.
Frost the cupcakes when cool, using whichever piping technique you prefer. Top each cake with an assortment of currants, dividing them evenly.
Chai and Honey Cupcakes
Makes 12 cupcakes
Chai Cupcakes
3 chai-spiced tea bags
2/3 cup boiling water
1 1/4 cups all-purpose flour
3/4 cup firmly packed light brown sugar
1 tsp baking soda
1/4 tsp salt
1/4 cup honey
4 TBSP unsalted butter, melted
1/4 cup buttermilk
1 large egg, at room temperature
Honey Whipped Cream (see recipe below)
Honeycomb, cut into 1-inch pieces for garnish (optional)
Preheat oven to 350 degrees and line a standard 12-cup muffin pan with paper or foil liners. In a small bowl, steep the tea bags in the boiling water for 5 minutes. Discard the tea bags and let the tea cool to room temperature.
In a bowl, whisk together the flour, brown sugar, baking soda, and salt. In a large bowl, combine the honey, melted butter, buttermilk, and egg. Add the flour mixture and, using an electric mixer on medium speed, beat until just combined, about 2 minutes. Add the cooled tea and beat until just combined, scraping down the sides of the bowl as needed.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake 15-18 minutes, until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan on a wire rack for 5 minutes. Transfer the cakes to the wire rack and let cool completely, about 1 hour.
Honey Whipped Cream
1 cup cold heavy cream
2 TBSP honey
In a chilled bowl, combine the cream and honey. Using an electric mixer on low speed, beat until slightly thickened, 1-2 minutes. Gradually increase the speed to medium-high and continue to beat until the cream holds soft peaks, 2-3 minutes. Use right away.
Frost the cupcakes with the honey cream, garnish with the honeycomb pieces, and serve right away.
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