Friday, January 26, 2007

Demerara Sugar Rimmed Chai Cream Pound Cake Cupcakes

I was recently inspired by a blog to participate in a cupcake roundup! This is what I came up with:

Ingredients .............Eggs into batter...............Scoop and Liners

Pound Cake Cupcakes

1/2 cup butter, room temperature
1/2 c. butter flavored Crisco
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. lemon extract
1/2 tsp. almond extract
1 tsp. vanilla

1. Cream butter, crisco and sugar for 10minutes , or until fluffy and pale.
2. Add eggs, one at a time, waiting until each is combined until adding the next.
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 for 60 minutes.
8. Let cool completely and ice with chai cream icing.

Chai Cream Icing

1# Powdered Sugar
1 pkg cream cheese
1/4 cup shortening (optional, use for stability if in 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
1tsp vanilla
Chai Tea Demerara Sugar and Brewing Tea

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 for garnish.


Danielle said...

These cupcakes were SO GOOD!!! Take it from someone who knows.... ;)

The Parson's Wife said...

Thanks Danielle, you are so gracious to say so! :0

Anonymous said...

Oh my! Those look so good!!! I want to try to make them sometime soon. Could you tell me about the cups you baked them in? It looks like they don't require a muffin tin, is that right?

I'm so glad I have found your blog. I've been so inspired by it! Thanks--Olivia

Diann said...

Shawn, Your cupcakes look wonderful, I think I'll show Sam, I know he'll want to make them. Thanks for sharing the recipie!!

The Parson's Wife said...

The cupcake liners are self-standing, and they are 3.25 oz nut cups for parties. They also come smaller, so check out the size when you find them. Also, the small ones will work as well, just remember to adjust time and fill 3/4 full. These are true pound cakes, so if you love that old fashioned flavor, this is definately for you. The icing is unique though, which updates the poundcake and the natural sugar adds the fun texture to the entire experience. Thanks guys for encouraging me! Blessings, Shawn <><

Anonymous said...

I just love this blog! Do the cupcakes have be refrigerated since the icing has cream cheese in it? Also I can't wait for the freezer pizza kit recipes!!!

The Parson's Wife said...

The icing, technically should be chilled after piped onto the cupcake, but there is so much sugar in the icing it works as a preservative and I usually keep at room temp. You make the choice. Blessings, Shawn <><

sher said...

Terrific idea! The cupcakes look so darn good! I too love the little cups, which give them a special panache!

Anonymous said...

Is this the same recipe that you used for the Red Pan pouncake? They look amazing and I can't wait to try them. Thanks so much.

The Parson's Wife said...

This is the same pound cake for the Red Pan Pound Cake that I made in the picture. I hope you enjoy the cakes...remember this is pound cake, not those fluffy-cupcakes. (Like the blue ones I have on this blog) If you want a fluffy cupcake use a different recipe and then the chai icing. Enjoy...and thanks so very very much for all the wonderful comments!

Anonymous said...

This sounds delicious! I love Chai tea! Do you use the demararo sugar just for decoration? Or in the cake also? What size is the cream cheese? 8 or 3 oz.? Can this be made as a cake? Thanks! Betty

Marie said...

The Pound Cake Cupcakes sound really good. I am going to try them. I have a question for you. Im helping a neighbor out and making a cup cake wedding cake. Cup cakes on a 4 tier cake stand. Can you suggest a good, but simple recipe with a filling or some kind? Need a good frosting as well. I want to freeze the cupcakes for a couple of days before hand. Making 150 of them. Fruit and cream fillings. Help if you are able.
Thank you so much!
Marie Ward