Email to Becky      

Spiced Latte Cupcakes

Source of Recipe

Kimberlyn59 at Mimi's


Recipe Introduction

This is Kim's own creation and I think it sounds absolutely wonderful.

List of Ingredients

Spiced Latte Cupcakes
CAKE:
3 (.74 oz.) envelopes Pacific Chai Spice Chai Latte mix
2 ¼ c. plain cake flour
1 c. milk, room temperature
6 large egg whites, room temperature
2 t. almond extract
1 t. vanilla extract
1 ¾ c. sugar
4 t. baking powder
1 t. salt
12 T. (1 ½ sticks) sweet butter, softened but still cool
FROSTING:
1 batch Magnolia Vanilla Cupcake Buttercream Frosting
http://recipecircus.com/recipes/Kimberlyn/CAKESandPIES/Magnolia39s_Vanilla_Cupcakes.html
¼ c. caramel ice cream topping
TO ASSEMBLE:
Caramel jimmies




Recipe


Preheat the oven to 350 degrees. Prepare cupcake tins (I line w/ cupcake papers and spray w/ Pam).
Pour the milk, egg white, and extracts into a 2 c. liquid measuring cup and mix with a fork until blended.
Mix the flour, sugar, baking powder, and salt in the bowl of a standing mixer set at low speed. Add the butter; continue beating at low speed until the mixture resembles moist crumbs, with no powdery streaks remaining.
Add all but ½ c. of the milk mixture to the crumbs and beat at medium speed for 1 ½ minutes. Add the remaining ½ c. of the milk mixture and beat 30 seconds more. Stop the mixer and scrape the sides of the bowl with a rubber spatula. Return the mixer to medium speed and beat 20 seconds longer.
Put the batter into the cupcake cups. [An ice cream scoop is the perfect size for this.]
Bake 20- 23 minutes, until golden and a toothpick comes out clean.
Let cool completely. Frost and sprinkle with the jimmies.
FROSTING:
Prepare the Magnolia frosting, as directed, adding the caramel sauce after the first 4 cups of 10X are mixed in.
Makes about 30 cupcakes.
NOTE: You can also use this recipe (without the Chai mix) to make a basic white layer cake. It will make two 9” cake layers. Oven temperature will remain the same, bake for 23-25 minutes.

Kim's Notes:
A few days ago, I posted this recipe that I tried out using a cake mix. I said that it was good enough to try with a from-scratch cake next time. Becky asked me to post when I tried them out that way. Here you go. The recipe looks long and involved, but it was really easy - especially the unusual way that it is mixed:
This was my idea, but I used the Classic White Layer Cake recipe from “Baking Illustrated” by the Editors of Cook’s Illustrated Magazine. This is a very unusual recipe. Notice that you mix it differently than you do other cakes. The egg whites and milk need to be room temperature. If you forget they say that you can put the egg/milk mixture together and put it in a hot water bath and stir until it is just cool instead of cold. The frosting is the buttercream from the Magnolia cupcakes with caramel topping added. This is a very sweet, subtly spicy cupcake. I think that it would go great with a really dry Champagne/Prosecco or good espresso for dessert.