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!
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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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