Chai Filled Cupcakes

Don’t you love Hostess Cupcakes? I mean, be honest. Nearly everyone loves those things whether they will admit it or not. You peel the frosting off and lick out the filling, don’t you? I knew it. Me too.

These cupcakes are similar…but they have chai cream in the centers. You can make them ahead and freeze them just fine.

Chai Cream Cupcakes with Bittersweet Ganache Glaze

Cake:

I used an old recipe for a cake made with oil. It is called Lovelight Chiffon Cake. The oil keeps it moist and allows the chai custard to really take center stage.

• 2 eggs separated
• 1 1/2 c sugar
• 2c flour
• 3 tsp baking powder
• 1/2 tsp salt
• 1/3 c oil
• 1 c milk
• 2 tsp vanilla

1. Beat egg whites until foamy. Add 1/2 c of sugar and beat until stiff, glassy peaks form. Set aside.
2. Mix remaining sugar, flour, baking powder and salt in another bowl.Add oil, half the milk and the vanilla. Mix one minute on medium speed. Add milk and egg yolks and beat one more minute. Fold in egg whites.
3. Spoon into silpat lined cupcake cups and bake at 350 for 15-20 minutes or until cakes test done.

Chai Custard

• 2 c half and half
• 1/4 c flour
• 2 eggs
• pinch salt
• 3/4 c sugar
• 1/4 c butter
• 1 tsp vanilla
• 2 chai teabags

1. Bring half and half to a simmer. Steep chai teabags in the half and half for 20 minutes. Squeeze out the excess. Discard bags.
2. Add sugar, flour, and salt to chai mixture.
3. Bring just to a simmer, stirring constantly.
4. Whisk the eggs until mixed well, and then add a little of the custard mix to temper them.
5. Add the tempered eggs to the custard beating all the time.
6. Continue to cook, stirring until mixture gets thick and coats a spoon.
7.  Remove from heat.
8. Add butter and vanilla. Chill covered so that a skin does not form.

Using a pastry bag and decorator tip squeeze filling into each cupcake.

Ganache Glaze

• 4 oz bittersweet chocolate
• 1/2 c cream

Bring cream to a simmer. Remove from heat and stir chopped chocolate in until mixture is smooth. Cool until slightly thickened. Spoon over filled cupcakes.

Store in refrigerator

Makes 12

image: Marye Audet