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
1 Betty Crocker super moist white cake Mix
2/3 tsp Ground Cinnamon
1tsp Ground Cardmon
3 Different Herbal Tea Bags
1 Cup water
4-5 Cardmon Without Shells
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.
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.
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!