Kashmiri Chai Cupcakes

Every now and then I want to try something new, something that is a mixture of east and west. Kashmiri Chai Cupcakes have been making rounds for a while. With a mix of holy eastern spices, I improvised the recipe a little bit and that's the one I am sharing with you today. Truly, my mom loved it, and that was my passport to share it with you all !


Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins


Ingredients

1 Betty Crocker super moist white cake Mix

2/3 tsp Ground Cinnamon

1tsp Ground Cardmon

3 Different Herbal Tea Bags

Green Tea

Mint Medley

1 Cup water

4-5 Cardmon Without Shells

3 eggs

Pink Icing Color

Green Icing Color



Add all the tea bags in 1 cup of water. Let them sit there for 5 mins.

Add all your three eggs and break them in a bowl.

Add a pearl-size drop of pink food color to add it to the eggs and mix well.

Add 4 - 5 cardamon and put them in a kitchen towel or a tissue paper.

Crush these with a heavy object, I used a dough roller, which was great as I was able to get the seed out of the shells.

On a separate stovetop, add 1/2 cup water and Kashmiri chai leaves and boil it. Once boiled use a strainer basket and add the water with the herbal tea water.

Add cake mix, ground cinnamon, ground cardamom, raw cardamon in a mixer bowl.

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Add herbal tea & Kashmiri tea water in the mixer bowl and mix it.

Add egg mixture and mix it!

Put Crisco on the pan, line cupcakes liner and add cupcakes mixture.

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Preheat oven on the heat for 350' and then put your cupcakes pan in the oven and let it sit for 15-19 minutes.

In the meantime add green food color to icing and mix well.

crush pistachios .

After 15 mins check to see if the cupcakes are ready. If not let them sit for a few more minutes.

Once done, let them cool down.


Then get into piping fun with some pistachio on !

VIOLA, all set to for some nom!


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