Food

White Chai Tea Cupcakes

A few weeks ago, I made a batch of cupcakes for a class project. It was for Fashion Promotion. My group ended up promoting cupcakes. I know I know, what was the connection to Fashion? None, really. Just our teacher, Gerry Katigbak, didn’t want every group to have the same product. The other groups chose the fashion items first and by the time he talked to our group, he told us the fashion items we were interested in promoting were taken, so he volunteered my cupcakes.

So.. white chai tea cupcakes.. Just because. I used actual tea from teabags.

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I wash eggs before using when I’m baking. Yes with soap, water and a sponge. I don’t know if it’s doing any good, but it makes me feel better.

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I just need the eggs whites for this recipe. That’s how the batter is kept white. Once yolks are added it turns yellowish.. The yolks were set aside so my sister can use them to make leche flan. She makes a MEAN leche flan.
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Whenever recipes call for butter for the batter, I don’t mind using the salted kind. But this butter I use for the frosting.

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Butter and cream cheese.. shades of off-white.. so lovely.

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This is seriously seriously the best-smelling batter I have ever made. I nearly ate the batter without baking.

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I scoop so messily..
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Bake babies..

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I know a lot of people don’t like the word moist. But these are.. MOIST.

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Used the grass tip to frost the cupcakes with the cream cheese frosting. It didn’t really work too well as the frosting was too wet.

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They were a hit when I brought them to school! 🙂

And can I just say I love WordPress 3.3!

The author: Crisel Eslao

Nose in book, bow in hair, pen in hand.