It’s time to flaunt your fancy kitchen footwork by serving up a simple dessert with an exotic twist. Perfect for afternoon tea, our cute cupcakes are infused with a piquant blend of the beverage itself. You’ll raise not only a pinky, but all ten fingers to these cupcakes.   Dainty as this confection may be, we warn you that your hands will be dancing a waltz with a tangle of sweet, sticky condensed milk icing. 

Chai-Tea Mini Cupcakes (Adapted from Martha Stewart’s Cupcakes)

Ingredients- makes a dozen

• 3/4 cup milk
• 2 bags chai tea
• 1 cup all purpose flour
• 1 cup cake flour
• 1 12 tsp baking powder
• 1/2 tsp salt
• 4 tbsp unsalted butter
• 3/4 packed dark brown sugar
• 2 large eggs, room temperature

Condensed Milk Icing

Ingredients

• 1/2 stick butter
• 1/2 cup condensed milk
• 3/4 cup confectioners sugar
• You will have a lot left over so don’t worry about it

Preheat oven to 350 and line muffin tins with liners. Bring milk to simmer over medium heat in a small pot, Remove from heat, add tea bags, let steep, covered, 15 minutes. Remove tea bags and allow milk to cool completely.

Cream butter and sugar until fluffy. Add eggs one at a time, beating each in well until incorporated.

Whisk together flour, baking powder, salt. Add flour mixture to sugar mixture in three batches, alternating with two additions of milk. Don’t overmix! Your dough will get tough (funny the way english pronunciation works, isn’t it?) 

Fill batter among cups until about 3/4 full each. Bake about 17 minutes, rotating through halfway. 

To make the icing

Whisk milk and butter together until smooth. On high speed, add 1/4 confectioners sugar at a time until it’s done!

Let cupcakes cool completely before dipping them in icing. Let it dribble around the sides. Dust with a bit of confectioners sugar. 

It’s okay if there is a moat of icing left over. More to lick. 

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