Irish Chai Latte Cupcakes {with Tullamore D.E.W.}

OMG, I can't believe it's been 2 solid months since our last post...Where has this time gone?  

Well, to be honest, A LOT has happened to me since that last post.  

The highlights...

• I entered the California State Fair and won 1st place ribbons for 3 baked goods!
• I entered a gluten-free baking contest at the Fair sponsored by King Arthur Flour and WON 3rd place!
• I entered a monthly recipe contest through SaveMart and WON! 
• I celebrate my mid-century birthday today!

Pretty darn good...

Alas, there were some very low points...

• I had to put my babygirl, Natasha, to sleep a month ago.  She was a beautiful cat and such a wonderful companion these last 15 years. 
• I had knee surgery to repair a tear the week after she was gone.  I'm on the mend thanks to the support of my dad and my friends.  

So, life really does have its ups and downs.

And, through it all, I have had wonderful friends who brought me food, carted me around, took me to lunch, and let me cry.  I baked quite a bit, actually...Mostly before surgery.  I just never posted anything.  Sometimes the mind is too full to blog.  I hope you'll all understand.

And, what more happy occasion today than this to share our favorite Irish Whiskey with you, Tullamore D.E.W.!  I've had these chai latte cupcakes on my BIWB bucket list for quite some time.

I found a whiskey chai latte cocktail so knew the flavor combinations would be spot-on.  These did not disappoint!  Super moist and full of chai tea latte flavors.  I have tweaked the frosting a tad as I found the chai latte mix didn't dissolve into the buttercream.  No worries, solution found -- just dissolve it in the liquids.  Easy!

Thanks of all you for stopping by the blog during our hiatus...We SO appreciate your support!

Pin It

Step-by-Step

Preheat you oven and place cupcake liners in the muffin cup pan.  I knew that once I had these ingredients all together, these cupcakes would be something extra special.

Combine the flour, baking powder, cream of tartar, salt and spices.

In the bowl of a stand mixer, cream the butter and sugar and beat until light and fluffy.  Beat in the Chai latter powder.

Beat in the eggs, one at a time.  Add the vanilla.

Combine the milk and whiskey in a cup measure.

With the mixer on low speed, gradually add the flour mixture alternating with the milk mixture.  Start and end with the flour mixture (3 parts flour to 2 parts wet).

Blend to combine and finish by hand with a spatula.  It’s important not to over beat your batter.

Fill the liners about 3/4 full.  I use a #12 scoop, plus a tiny bit extra this time. 

Bake as directed until the tops spring back to the touch and a toothpick inserted comes out clean or with a few crumbs.

Cool for 5 minutes in the pan, then remove to a wire rack to cool completely.

To make the Irish Chai Latte Buttercream, use my tried-and-true method for making buttercream frosting here.  Some things to remember...

• Start with slightly firm butter, optimally at 68 degrees.  If you start with super soft butter, the beaters will heat up your butter and you don't want your butter to get too hot=runny. 
• When I made these I combined the chai latte mix with the confectioners' sugar.  You can do this, but I think that the sugar in the mix did not completely dissolve in the butter.  So, instead dissolve the chai latte mix with the liquids first.  Then add this mixture to the butter. 
• Add in all the confectioners’ sugar and spices, beat only on medium.  
• To achieve the spreading/piping consistency that works best for me, I always add 1 tbsp corn syrup and beat for 30 seconds.  I repeat this addition/beating until I obtain the desired consistency.  I look for kinda firm, but silky.  
• Always beat for 1 minute on medium high. This will add air to the buttercream for nice volume and a more creamy texture.  

I drizzled my cupcakes with this luscious salted caramel sauce made by my friend at Tate's Kitchen.  UnChu, who is Tate's Kitchen, is a fabulous cook and person...I received this sauce from her a while ago and saved it just for these cupcakes.  SO WORTH THE WAIT!  Thanks, Tate's Kitchen!!  

Irish Chai Latte Cupcakes {with Tullamore D.E.W.}

Makes 12 cupcakes

Ingredients

Cupcakes

1 1/2 cup flour

1 tsp baking powder

1/2 tsp cream of tartar

1/2 tsp salt

1/4 tsp cinnamon

1/8 tsp cardamom (optional)

1/2 cup unsalted butter, room temp

1/2 cup granulated sugar

1/2 cup instant Chai latte powder (I used Trader Joe’s Salted Caramel Chai Latte Mix**)

2 eggs

1 tsp vanilla extract (or vanilla bean paste)

1/2 cup milk (or half and half)

1/3 cup Tullamore D.E.W. (or other Irish Whiskey)

Irish Chai Latte Buttercream

1/2 cup salted butter, softened

2 tbsp Tullamore D.E.W. (or other Irish Whiskey)

1 tbsp milk (cream or half and half)

1 tsp vanilla extract (or vanilla bean paste)

1 tbsp Chai latte powder (see above**)

2 cups confectioners’ sugar, sifted

1/2 tsp cinnamon

1/8 tsp cardamom

Corn syrup

Salted Caramel Sauce and flaked sea salt (optional)or this Whiskey Caramel Sauce

Directions

To Make the Cupcakes

1. Preheat oven to 350 degrees and line a 12 cup muffin pan with cupcake liners.

2. In a medium bowl, combine the flour, baking powder, cream of tartar, salt and spices.

3. In the bowl of a stand mixer, cream the butter and sugar and beat until light and fluffy.  Beat in the Chai latter powder.

4. Beat in the eggs, one at a time.  Add the vanilla.

5. Combine the milk and whiskey in a cup measure.

6. With the mixer on low speed, gradually add the flour mixture alternating with the milk mixture.  Start and end with the flour mixture (3 parts flour to 2 parts wet).  Blend to combine and finish by hand with a spatula.  It’s important not to over beat your batter.

7. Fill the liners about 3/4 full.  I use a #12 scoop. 

8. Bake for 18-22 minutes until the tops spring back to the touch and a toothpick inserted comes out clean or with a few crumbs.

9. Let the cupcakes cool for 5 minutes in the pan.  Remove to a wire rack to cool completely before frosting.

To Make the Irish Chai Latte Buttercream

1. With a paddle attachment on a stand mixer, beat the butter on medium until broken up, but not smooth about 1 minute (you don't want your butter to get too hot=runny). 

2. In a small bowl, combine the whiskey, milk extracts and chai latte powder.  You want to dissolve as much of the chai latte powder as possible.  Add this mixture to the butter.  Beat on medium for one minute, scrape bowl until just emulsified.  Beat for another minute, scrape bowl. 

3. Slowly add in all the confectioners’ sugar.  Beat on medium for 1 minute, scrape bowl.  Beat on medium for 1 minute, scrape bowl.

4. To achieve desired spreading/piping consistency, add 1 tbsp corn syrup and beat for 30 seconds, repeat as necessary until desired consistency.   Beat for 1 minute on medium high.  

5. Pipe or spread the buttercream on the completely cooled cupcakes and drizzle with your favorite salted caramel sauce!

Adapted from A SpicyPerspective

Here's hoping that the rest of 2013 is relatively calm!  Cheers!

Ellen