sylvia's Recipe

coconut chai tea cupcakes

Category: Recipes

Coconut chai tea cupcakes

1/2 cup butter, room temperature
1/2 c. butter flavored shortening
3 cups all purpose flour
3 cups granulated sugar
6 large eggs, room temperature
1/2 cup sour cream
1/2 cup milk
1/2 tsp. coconut extract
1/2 tsp. almond extract
1 tsp. vanilla

1. Cream butter, shortening and sugar until fluffy and pale.
2. Add eggs, one at a time.
3. Add the sour cream.
4. Add the flour.
5. Add the milk.
6. Add the flavorings.
7. Scoop into muffin liners (3/4 full) and bake in an unheated oven at 315 degrees for 60 minutes.
8. Let cool completely and ice with chai tea icing.



Coconut chai tea Icing

1 lb. Powdered Sugar
8 oz. cream cheese
1/4 cup shortening (optional, use if humid weather)
up to 1/4 cup milk
1/2 cup strong brewed chai tea (3 bags to 1 cup boiling water)
1/2 tsp salt
1 tsp coconut flavoring or vanilla
demerara Sugar

Cream the cheese, shortening and sugar, add tea, salt and vanilla. Add milk as needed to desired consistancy. Pipe onto cooled pound cakes and press the edge in demerara sugar.